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chocolate coconut flour mug cake on a table.

Coconut Flour Chocolate Mug Cake

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5 from 3 reviews

If you’re looking for a single-serving dessert that is grain-free and paleo, you’re going to love this Coconut Flour Double Chocolate Mug Cake. This microwave cake is ready in just 7 minutes!

  • Total Time: 7 minutes
  • Yield: 1 1x


  • 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)


  1. In a microwavable coffee mug, add the coconut flour, cocoa powder, baking powder, and baking soda.
  2. Next, in a small bowl, combine the coconut oil, egg, maple syrup, and almond milk. Stir to combine.
  3. 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.
  4. Microwave the mug for 2 minutes. Carefully remove the mug from the microwave.
  5. Let the cake cool for about a minute before serving plain or topped with chocolate chips, ice cream, whipped cream, or powdered sugar. 


  1. 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.
  2. If you want a double chocolate version, sprinkle some chocolate chips on top of your mug cake.
  3. You can also top the cake with powdered sugar, whipped coconut cream, or coconut milk ice cream. Or, just serve it plain.


  • 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