Oh my goodness, I can’t believe how late I’ve arrived to the mug cake party. First, coconut flour and now mug cakes. My quality of life has improved immeasurably with these two things!

Chocolate & coconut mug cake

Seriously, how long has this mug cake malarkey been around? It’s amazing, I mean literally in from work and I can have cake in 3 minutes. I do like a piece of cake and I’m fond of a pretty mug too, especially a good old fashioned english bone china one! To think that I can eat cake from my favourite tea cup, well this is a complete revelation to me and the ultimate comfort food.Β Chocolate coco mug cake & PB

This isn’t any old cake either, this is a healthy, low carb, low GI, protein and fibre rich cake in a mug. If you’re following a low carb or paleo diet this is a perfectly acceptable treat due to the low carbs/grain content. For me, I just like to try new things and a low carb sweet treat is the ideal way to balance my love of bread and other grains. What really put the icing on my cake is it’s absolutely delicious, turning out chocolatey, nutty, moist and rich. Second time round, I added a little extra milk and a few chocolate chips which definitely gave it the winning edge. Also, on my second shot I used Russ’ coffee cup so maybe this is the lucky mug!Chocolate & coconut mug cake

Definitely extra taste points when smeared with peanut butter but I really think that next time a simple chocolate sauce may be in order. In fact, ice cream, cashew cream, extra syrup, banana, nuts or just milk would easily make friends with this mug cake. This is up there as one of my new favourite snacks.Mug cake & vanilla pod

Can you tell how I’m oh so happy to finally be part of the mug cake circle? There’s endless scope for creativity too, I’m already planning a ginger syrup variety. This chocolate coconut version was good though, really good. The only shame was I had to share it with Russ, but now he’s now fully briefed on the mug cake protocol he’s happy to make his own next time. I don’t mind sharing this once.

Have you had a mug cake before? What’s your latest exciting food discovery?Chocolate & coconut mug cake

Coconut flour & chocolate mug cake

1 tablespoon coconut flour
1 tablespoon cocoa
1/4 teaspoon baking soda
pinch of salt
1 egg (or vegan egg replacement)
1 tablespoon honey
1/2 vanilla pod, seeds removed or 1/2 teaspoon of vanilla essence
3 tablespoons coconut / almond milk
sprinkle of chocolate chips (optional)

Method:

  1. Place the dry ingredients to a microwave proof mug & combine well.
  2. Add the wet ingredients taking care to incorporate fully for a smooth mixture.
  3. Microwave on full power for 1 1/2 minutes. Take out & enjoy from the mug or empty into a bowl & start a mug cake party of your own.
  4. Nuts, peanut butter, ice cream, cashew cream all welcome.
    πŸ˜‰

 

148 comments on “Easy 3-Minute Coconut Flour & Chocolate Mug Cake – GF & Paleo”

  1. I didnt have cocoa made this with chocolate chip protein ! Everything else stayed the same super DELISH!!! THANK YOU !!

  2. On a 700W microwave, the cake takes about 3 mins. What is the wattage of your microwave? Also, I made the recipe with baking soda as instructed, but instead of honey added sugar-free vanilla syrup, but it still came out bitter. What is your experience with using baking powder instead of soda when trying to minimise sugar? I am keen on optimising this recipe so I can make it often, so your comments and advice are sincerely appreciated.

    • Hi there! This cake takes 1 1/2 minutes in my 800w microwave πŸ˜‰ In terms of sweetness I do not use any sugar free products so I cannot comment here, however, I do feel it is better to use a little ‘real’ sugar for taste as opposed to sugar substitutes which I find bitter. Baking powder will also work fine in this recipe. Hope this has been useful πŸ˜‰

  3. Most incredible recipe ever.
    Thanks so much for sharing and making me look like a cooking-goddess! I can’t believe how incredible easy these are….

  4. Hi there! I am writing an article for Life by Daily Burn about healthier mug cake recipes and would love to include this one! Would it be OK for us to feature one of your photos and link back to this post for the recipe? Please feel free to email with any questions!

    Best,
    Kate M.

    • Hi Kate, thanks for your comment. The Dailyburn looks great, and I see you promote Healthy Vegan recipes which we have many of here – both sweet & savoury. Indeed you are welcome to share this, if you have any further questions let us know and we’ll be happy to help.

  5. I replaced coconut/almond milk with one mushed banana. It took 2+1/2 minutes to cook but it came out super moist! Thank you for the yummy and easy recipe πŸ™‚

  6. Just made this and so good! Can anyone suggest a good cocoa powder that isn’t so abrupt” I use Now organic and it is to much!

    • Hi! Glad you enjoyed the cake πŸ™‚ I’m based in the UK and I usually buy either Cadburys, Rowntrees or a generic organic off Ebay – all good! Have a great day πŸ™‚

  7. I literally just made this coz I wanted a healthy lunch/snack. Came out really good! I did 2mins in my microwave. Do you mind if I share this recipe on my blog? Thanks a bunch, and I’m looking forward to try out other recipes on your site. xx

    • Hiya! Glad you enjoyed the mug cake, I’d be delighted for you to share on your blog! Have a great day πŸ™‚ Charlotte

  8. Was having such a cake craving day and this hit the spot like a boss!

    Split the mixture into two small ramekins and served with a few fresh strawberries and some coconut cream…. soooooo good!

  9. This tastes like scrambled eggs. It’s completely unappealing in presentation, too. It looks like scrambled eggs. There is little to no chocolate flavor at all. What a waste of time and really good cocoa powder! Also, this whole situation is really frustrating. I eat real food, but I am trying to use up this bag of coconut flour and I like something quick now and then when I’m having one of those really hungry moments late at night and want something sweet. I can bake. I just don’t want to spend time grinding flour, mixing ingredients and cutting parchment paper and greasing and waiting for an oven. I also don’t want a whole cake.

    • Looks like you’re in the minority Emily, this is a very popular recipe and super delicious! I now replace the egg with oil but this recipe has been successful both ways. I suggest you look for recipes elsewhere….thanks for stopping by and see ya! Charlotte πŸ˜‰

      • Holy Uppity-ness, Charlotte. So how dare Emily have the audacity to dislike your recipe? Eek.
        I’m afraid she’s a little less in the minority now; I agree – it has the consistency and taste of (vaguely chocolate) scrambled eggs, mixed with sand. Made it on a whim for a quick dessert for two, but neither of us could choke it down.
        How you or anyone can declare this bland-gross-sponge-y-mess-in-a-mug as ‘Super Delicious’ must be missing a few requisite taste buds. Or something. Blech.
        Thanks for stopping by – SEE YA!

        • Hi Olivia, I welcome ALL feedback as long as it’s given in a kind, well meaning and constructive manner. I appreciate your feedback as everyone has differing tastes.

    • It kinda sounds like you may have made a mistake in measuring or left an ingredient out.

      I forgot to add the almond milk and it still turned out, very springy and light though, although with very little chocolate flavor since I didn’t put in the chocolate chips. I think next time I’ll add more honey and cocoa, because it didn’t taste very much like chocolate to me either. (Although not like egg!)

      • Hi Carla, glad the cake worked out well for you! I’d definitely add choc chips next time as they add to the whole chocolate taste πŸ™‚ Also, I’ve made this recipe a trillion times and there’s nothing left out…..honestly! Coconut flour is very absorbent and can vary depending on the brand used which can obviously effect how much liquid is needed. Thanks for your comment. Charlotte πŸ™‚

    • Emily.. Try making the coconut flour muffins from THE COCONUTMAMA.COM. I made them but added 1/2 cup purΓ©ed pineapple from a can, in 100% juice. Did not use the juice. Just the pineapple…put about one cup of the pineapple in blender and then used 1/2 cup of the puree. They taste like pound cake muffins and are so easy to make. And taste real!. I used coconut secret raw coconut flour.

    • I just made this too, my husband and I agree with Emily, it does taste like chocolate flavored scrambled eggs. It seems like the rest of the recipie should have been doubled and only one egg should be used. I would like to try the recipie with oil instead of eggs but it is not listed here in the article.

  10. I’ve been baking with coconut flour since 08 and have never liked anything I’ve made with it, I’ve tried soo many recipes worldwide from different websites and they all have sucked, that is until I stumbled upon your recipe for the mug cake it is amazing I still cnt get over how yummy this is and how much it taste like actual choc cake made with flour. The only diff is I used 1/2 T of coconut sugar since I hate honey. Thank you for posting

  11. My first ever coconut flour experiment – a complete success. Thank you! I’m quite partial to the mud cake, but have recently begun knocking gluten and grains out of my died. Coconut flour surprisingly stable and a much more consistent texture than the wheat flour/sugar/egg version. A big surprise!

  12. This recipe was great! I am type one diabetic looking to lose a little weight (not paleo) so I was looking for something low carbs but not high in fat. This was a really great treat!

  13. What are the nutrition counts for this mug cake espically the carb counts not adding any extra chocolate chips thanks it sounds yummy

  14. Thanks so much for sharing this quick and yummy recipe.

    I made my with a couple of mods due to diet restrictions & it turned out dark, moist and very decadent.

    Sub’d Agave for honey & 1/4 cup of mashed sweet potato for the egg. Also, added a pinch of cinnamon to enhance the chocolate flavor.

    • Hiya! So glad you enjoyed the cake πŸ™‚ I love the sound of the sweet potato as I no longer eat eggs so will be sure to give it a whizz! Thanks for stopping by!! Charlotte

  15. You have changed my world! I can make this for breakfast right??!!! This is seriously easy and I am so excited. Glad to see all the egg replacements as that is my next step too! Thanks for sharing!

    • You’re very welcome Shelly! Glad you enjoyed the recipe, it’s such a quick, delicious & convenient cake – I love it too…and for breakfast, go for it!
      πŸ˜‰

  16. Do you have to use non stick spray on the mug before you add the ingredients? Thank you for sharing this wonderful recipe, im new to low carb/ low gi world, im loving all the great recipes.

  17. Hi there!

    This recipe is amazing – I just made this and it turned out great! I was browsing through the comment section and I see that you now make this using oil to replace the egg. I was wondering how much oil you use in place.

    Thanks!

    • Hi Katie, glad you liked the recipe….an egg replacer such as ‘Orgran’ works well or alternatively 1 tablespoon oil. thanks for stopping by πŸ™‚ Charlotte

  18. Hi Charlotte!

    I haven’t tried your mug cake yet but it sounds amazing! Nutrition wise, how to you think this snack would compare to lets say a large apple if I am trying to do a paleo diet and limit my carb intake for weight loss?

    Thanks a lot!

    • Hi, thanks for your comment. In terms of carbs you could reduced the sweetener to nothing to cut the carb count further and this would be a really good low carb treat. As I don’t follow Paleo it’s difficult for me to comment further, sorry. Cheers Charlotte πŸ™‚

    • Hi Tammy. Perhaps adding a little sugar to taste to make the cake a little sweeter. Personally I don’t like my cakes very sweet (hence a bit of honey & choc chips) so it might seem bitter. This cake takes 1 1/2 minutes in my 800w microwave if that helps for cooking/baking…
      πŸ™‚

  19. I can’t tell you how much I loved this mugcake! It’s become my fav. breakfast and snack. The cake comes out really moist with the perfect chocolate taste even my picky mom loved it so its a win win. Thank you!

  20. Thanks for sharing this recipe! Absolutely love this mug cake! So quick and yummy. I added some coconut oil for more moisture, little more cacao powder for richness, rice malt syrup instead of honey and melted dark chocolate on top. A new favourite dessert/snack that’s for sure!

  21. For those interested, I put the recipe into MacGourmet and got the following nutritional information using 1 T honey for the sweetener and *no* chocolate chips (incidentally, I haven’t made this yet):

    Calories: 189
    Total Fat: 6.62g
    Cholesterol: 186mg
    Sodium: 434mg
    Total Carbs: 25.43g
    Dietary Fiber: 4.52g
    Sugars: 18.29g
    Protein: 8.59g

    Subbing in 1 T palm sugar (coconut sugar), I got the following (again, no chocolate chips):

    Calories: 174
    Total Fat: 6.62g
    Cholesterol: 186mg
    Sodium: 434mg
    Total Carbs: 20.13g
    Dietary Fiber: 4.48g
    Sugars: 1.05g
    Protein: 8.53g

    Adding 1/2 ounce of chocolate chips and still using palm sugar:

    Calories: 242
    Total Fat: 10.68g
    Cholesterol: 186mg
    Sodium: 435mg
    Total Carbs: 29.18g
    Dietary Fiber: 5.32g
    Sugars: 8.77g
    Protein: 9.12g

    Finally, using 1/2 packet of Truvia and no chocolate chips:

    Calories: 126
    Total Fat: 6.62g
    Cholesterol: 186mg
    Sodium: 434mg
    Total Carbs: 9.63g
    Dietary Fiber: 4.48g
    Sugars: 1.05g
    Protein: 8.53g

    So, I guess the conclusion is that if you want to make this truly low-carb, you need to eliminate the chocolate chips entirely and use an artificial sweetener. I wouldn’t go crazy with the Truvia because it is likely to make it bitter.

    I hope this helps someone! πŸ™‚

  22. This is scrumptious! I am a newbie to Wheat Belly/Paleo, the only one on this diet in my house and I can’t eat savory eggs every morning. I love the texture and rich choc flavor. I like how filling it is. I like that you can control the sweetness. Personally, I don’t have coconut milk yet, so I made some a bit unsuccessfully with coconut flakes, but I can see how actual coconut milk will work perfectly. Thank you so much for this recipe and your passion. Good recipes will make this lifestyle possible…

  23. The only mug cake Iv’e tried that didn’t taste like flor and water!
    I made it with a small mashed up banana instead of the egg. So yummy!!!!!

  24. So my mug cake didn’t turn out like your pics! Wha did I do wrong?! (Despite following the steps above!)

    It was more a chocolatey egg which was rather soggy and not at all cake like?!

    • Sorry to hear that, it’s rare for this to happen as you can see from previous comments.
      Did you use the microwave on a high enough power or cook it for long enough? A low power will not work. Most people cook on high.
      Was it coconut flour you used? Some coconut flour is more absorbent than others so it may need adjusting. However, not usually too much that it creates a mess of soggy egg.
      Apart from the above I can’t think of anything else so I hope you can work out what went wrong! Thanks, Charlotte πŸ™‚

  25. Just made this and topped it with a tablespoon or so of peanut butter and a drizzle of honey. Amazing! So much better than some of the other mug cakes I have tried. I cooked mine for another 30sec after it looked like egg when the time ran out. Cooking longer allowed for it to dry out a bit more I think

  26. I just made this, and it turned out WAY better than i expected. It wasn’t sweet at all, though (Palm sugar instead of honey) but it wasn’t bitter. I just added a spoonful of raspberry jam to the top and it was wonderful.

  27. I didnt rate this πŸ™ as my husband describes it “tastes like egg fart”… All I could taste was egg and nothing else πŸ™ decided to just make the normal high carb one instead right after.. Needed a choc Cake fix!

    • Hi Jaclynn, we always appreciate feedback on our recipes here on the blog. Shame you both did not like the cake as it’s clearly one of our most popular recipes on the blog to date. It’s personal preference, but most people who want a healthier quick cake aren’t looking for a heavy sweet cake. You could try (1 tablespoon) oil to replace the egg? The ‘low carb’ is what makes this cake so popular too. Thanks πŸ˜‰

      • Yes i have seen all the positive reviews and was completely shocked when we tried it, and we aren’t fussy chocolate eaters either πŸ™ I will definitely try to sub the egg with oil or butter! the texture was lovely, it was just that damn egg taste πŸ™‚ thanks for the reply

  28. I made this tonight and it was excellent. I baked it in the oven in a small Le Creuset pan, and it came out perfect.

    I eat a paleo diet and sometimes I need a dessert. This was one of the best recipes Ive tried yet! I added a dollop of coconut butter, and it couldn’t have been any yummier!

    • Hey Jessie, thanks for the comment! Really glad you enjoyed this and oven baking certainly gives our readers an alternative for cooking this recipe. Ooh, the coconut butter sounds good!

  29. Hello,
    Just made this as I have a huge bag of coconut flour and ive been too scared to try and bake with it. I needed chocolate cake so tried your mug recipe and it’s super super tasty. However I’m not a huge fan of honey. What could I replace it with or could I omit it?
    Thank you for the recipe πŸ™‚

  30. Altered the recipe based on several posts…water instead of milk…oil instead of egg…splenda instead of honey. Turned out crumbly but very yummy! Ate with a few berries and whipped cream. Felt like a real dessert! Best low carb mug cake I’ve tried so far!

  31. I altered it yet again lol..water instead of milk…splenda instead of honey… and flaxegg (1T ground flax mixed with 2T hot water let sit until thick then mix in) instead of egg. I let it cool in the mug. It did not rise well, more like a moist brownie but tasted amazing with a few berries. I’m afraid I’ll eat this daily for awhile!! Thanks for the inspiration!

  32. I have no idea what I did wrong. The only alterations I made were using dairy milk instead of nut and using half honey/half coconut nectar (similar consistency, less sweet and lower GI). When I removed the mug from the microwave, half the batter had crawled up the side and semi-solidifed like a fat wave of glop cresting the edge and starting to pour down the outside (several rivulets of batter had cooked onto the outside of the mug, running down from it) and the rest of the batter was jiggling and glistening obscenely at me from inside the mug. I scooped the escaping glop back into the mug and nuked for another 45 seconds. The resulting cake was edible, but highly reminiscent of slightly damp, chocolate-flavored pillow foam, though thankfully easier to chew. At least my two-year-old absolutely loved it (but he also thinks clay sand is “Num!” so that’s no special endorsement of my cooking). I’ve made mug cake and paleo bread-in-a-mug before and never had this kind of thing happen. Maybe the coconut nectar threw all the chemistry off? :-/

    • Hi Jess. Thanks for the comment, the milk should make no difference – did you check the microwave wattage was correct and everything measured correctly? Other than that, it might just not be to your taste?

  33. Thank you for this wonderful recipe. The steps are easy to follow and I had success here in England. Now to enjoy with a cuppa tea. πŸ™‚

  34. Tried tonight with unsweetened chocolate almond milk and instead of honey/vanilla I used a tablespoon of natural peanut butter. Thank you for the yummy recipe! ! Totally satisfied my husband craving for his favorite treat without all of the sugar!!

  35. I made this cake for my husband who is on a candida diet and it was great!
    I used rice milk instead of coconut/almond milk and stevia instead of honey. I have to say to all those who had an eggy result, check the size of your eggs or add an extra 30 seconds in the microwave.

  36. Sooooo…I didn’t have any chocolate chips at home, so I chopped up a peanut butter chocolate egg from my daughter’s Easter basket. ( I know, not so healthy) Yum!!! Really good recipe. Thank you!

  37. The mug cake was very disappointing. It was very eggy. (And I read all the reviews before hand and mixed very well). It may have been a tad overcooked but the raw batter didn’t taste very good either.

    It was better cool though. One kept me full all morning… I did use water though instead of milk (my other mug cake recipe is just as good with water). I also forgot to add honey before I went to work so I did one sugar packet. Glad this recipe works well for others.

  38. This was lovely! I used Splenda because we do low carb, but it turned out very cake-like. (I haven’t had too much luck baking with low carb flours) It didn’t taste the least bit like scramble egg to me. Might put a little chocolate ganache next time, though.

  39. If you don’t want to use eggs, use flax meal or freshly grounded flax seeds instead. 1 tsp flax meal + 2 tsp water should equal 1 egg. Adjust as needed. Yogurt makes a good egg substitute also.

  40. This was delicious! I modified it a bit though:

    *Used 3 Tbsp egg whites (from carton) instead of 1 whole egg

    *Used 100% pure stevia extract (Trader Joe’s brand) instead of the honey.

    *Added 1 Tbsp powdered peanut butter (because I’m obsessed with that stuff).

    *Added PB2

  41. I made this, and because I saw some comments about it tasting like scrambled eggs, I reduced the amount of eggs. I scrambled the egg in a separate bowl and then added half of it to the recipe. It worked fine. I also used baking powder instead of baking soda, and instead of honey I used a tablespoon of no sugar added pancake syrup.
    It didnt taste like scrambled eggs, but it definitely wasnt the most delicious thing I have ever eaten. This is like, a nice ‘sort of’ treat for a low carber. It is pretty bland, it is pretty dry. I added a couple tablespoons of whipped cream and a teaspoon of butter to up the fat content (I follow low carb high fat).

  42. Did not enjoy the flavour. It was a tad bit too eggy but I LOVED the texture. I will try agains sometime but replace the honey with maple syrup. It might work to mask the egg a bit better.

  43. Hey there! Great recipe! But i habe a question: Does this quite small amount of ingredients really fill this Quote large mug? Would be amazing πŸ˜€

    • Hi Luisa, thanks for the comment. Yes it does, but give it a try and let us know how it turns out for you? People will often try this and then alter certain ingredients to their preference based on the outcome. Hope you like it.

  44. Mine overflowed the mug and was more like a pudding. I will try it again though. It was delicious. My grandson and I enjoyed it for breakfast in celebration of his new brother’s birth. We ate it with yoghurt and fruit.

  45. Thank-you for the inspiration! I made these wonderful little cakes last night and I still cannot get over the simplicity of the recipe and how light, fluffy and extremely yummy they were. I didn’t have chocolate chips in the cupboard so instead I stuck two big squares of 80% dark chocolate in the middle with a generous spoonful of raspberry preserve on the top! Absolutely heavenly!

    I am a beginner baker so pardon my silly question!
    when i made the two mugs last night, i repeated your recipe twice into each much.
    If i were going to make say 6, would i need to make each mug individually or is there a more sensible way of increasing the recipe without ruining its lovely texture and heavenly flavour?

    Thanks again!! Can’t wait to make these again πŸ™‚

    • Hi Carmen, so glad you like the mug cakes were good for you! Try multiplying the recipe by 6 and then equally dividing across the 6 mugs, this really is the only suggestion I have at the moment – sorry it’s an incredibly simple one.
      But please do let us know the outcome of this.

  46. I was so excited to try this…I then nearly got put off some of the “bad” reviews (hilarious as they were). Well mine puffed up over the cup while cooking and then dropped again when I took it out the microwave…I was a little concerned. I put it back in for another minute which took cooking time to a total of 3.5 mins on high. It looked like chocolate jelly. I was now preferring for the worst…It was great! I topped it with banana and maple syrup ☺Thank you.

    • Hi Alicia, thanks so much for stopping by and leaving a comment on the blog! So you liked the outcome in the end?
      I feel with this recipe in particular people look at it ‘visually’ and just don’t know what to make of it. Thanks for the tips in this too as other readers and check that out.
      With banana & maple syrup? Yum!

  47. I just googled coconut flour mug cake and found this. The negative comments made me weary of trying this but it was incredible! Ive tried other coconut flour mug cakes and they were horrible, but this one is perfect. I think people just need to make sure to use EXACT measurements to get the best results. Only thing I would do differently would be to add a little more sweetener. Im not big on overly sweet desserts, but this one was hardly sweet at all as is.

    • Hi Nida, thanks for stopping by. Also thank you very much for the feedback here too, it’s so helpful to having readers leave their own tips so that others can try something different.

  48. Tried this tonight and it tasted like baking soda ? why not use baking powder? πŸ™ lots of positive comments so not sure why. Oh well

    • Hi Jasmin, thanks for stopping by. Baking soda works well for this recipe but baking powder too would work equally well.
      Let us know the outcome of this?
      πŸ˜‰

  49. Yum! Just made this……replaced honey with a tablesppon of coconut sugar and the milk with coconut cream. Turned out moist, springy, chocolately and with coconut taste. Thank you πŸ™‚

    • Hi Tracey, thanks for checking out the recipe and sharing you version on this. Sounds great and I’m sure other people will take some inspiration from that too!
      πŸ˜‰

  50. I’ve made this for breakfast so many times already! Yum!!
    I put it the oven and meanwhile I take a shower and get dressed, so it won’t take extra time by putting it in the oven..
    Thanks for this lovely recipe!

  51. I replaced the egg with 1/4 cup of applesauce and I don’t know if that is the reason (or if my 700w microwave is not good) but I’ve needed 8 minutes instead of 1 1/2… But now ai am having it with my tea so it must not be that bad! πŸ˜‰

  52. I recently bought some coconut flour so have been looking for good recipes to try. I used ground chia seeds in place of egg and found that I needed to microwave for a total of about 3 minutes. My coconut flout may have also been a factor as it seems to stay pretty wet. Topped with a little peanut butter, honey, and cinnamon and it was very tasty! If I can throw in a mug in the microwave to quench my craving for something sweet and healthier than the alternatives, I’m happy!

Leave a Reply

Your email address will not be published. Required fields are marked *