Ingredients
Scale
- 2 tablespoons coconut flour
- 2 tablespoons cocoa powder
- 1/8 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 tablespoon coconut oil, melted
- 1 egg, lightly beaten
- 2 tablespoons maple syrup
- 3 tablespoons unsweetened almond milk
- chocolate chips, whipped cream, ice cream, or powered sugar (optional ingredients for topping)
Instructions
- In a microwavable coffee mug, add the coconut flour, cocoa powder, baking powder, and baking soda.
- Next, in a small bowl, combine the coconut oil, egg, maple syrup, and almond milk. Stir to combine.
- Pour the wet ingredients into the mug and use a small whisk or spoon to combine. Make sure there are no lumps in the batter.
- Microwave the mug for 2 minutes. Carefully remove the mug from the microwave.
- Let the cake cool for about a minute before serving plain or topped with chocolate chips, ice cream, whipped cream, or powdered sugar.
Notes
- When you’re mixing up the ingredients in your mug, don’t forget to get out all of the lumps. A small whisk can help with that.
- If you want a double chocolate version, sprinkle some chocolate chips on top of your mug cake.
- You can also top the cake with powdered sugar, whipped coconut cream, or coconut milk ice cream. Or, just serve it plain.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Dessert
- Method: Microwave
- Cuisine: Grain-free
- Diet: Gluten Free
Nutrition
- Serving Size:
- Calories: 389
- Sugar: 27.6 g
- Sodium: 281.1 mg
- Fat: 21.7 g
- Saturated Fat: 14.6 g
- Carbohydrates: 43.3 g
- Fiber: 8.2 g
- Protein: 11.5 g
- Cholesterol: 186 mg