Chocolate Coconut Flour Mug Cake

By Jess

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Mix, microwave, and enjoy this tasty dark chocolate coconut flour mug cake in just 3 minutes. It’s simple, quick and oh-so-satisfying.

chocolate mug cake recipe

How to Make Chocolate Coconut Flour Mug Cake

mug cake ingredients

Mix: Microwave the chocolate chips in 15-second intervals until melted. Add the egg, honey, coconut oil, and vanilla extract. Whisk until combined. Add the coconut flour, baking powder, and cacao and whisk to combine.

mug cake batter

Microwave: Microwave for one to one and a half minutes or until the cake is cooked through. Serve plain or topped with strawberries and cream.

Storing and Reheating Instructions:

To Store: Mug cake can be kept at room temperature for one day and refrigerated for up to three days. Simply cover the mug with some plastic wrap to keep the cake moist and keep it for later.

To Reheat: If you want to reheat your leftover mug cake, put it in the microwave and heat in 15 to 30 seconds intervals until warmed through.

chocolate mug cake

P.S. – Looking for more quick and easy paleo dessert recipes just like this one? We’ve got plenty of great options for you. Here’s a small selection of some of my personal favorites:

#1 – Strawberry Shortcake in a Jar

#2 – 3 Easy Banana Ice Cream Recipes (Chocolate, Vanilla, and Strawberry)

#3 – No Bake Paleo Strawberry “Cheesecake”


    • 1 tbsp cacao
    • 1 tbsp coconut flour
    • ¼ tsp baking powder
    • 2 tbsp (1 oz) paleo approved (no sugar, no dairy added) dark chocolate chips
    • 1 tbsp melted coconut oil
    • ½ tbsp honey
    • 1 egg
    • 1 tsp pure vanilla extract


  1. Place the dark chocolate chips in a large microwave-safe cup and heat on high power in 15-second intervals until melted.
  2. Add in the egg, honey, coconut oil and pure vanilla extract and whisk with a small whisk until well combined.
  3. Add in the coconut flour, baking powder and cacao and whisk to combine.
  4. Microwave for 1 – 1:30 minutes, or until the cake is cooked through.
  5. Serve plain or top with strawberries.


Serving Size





Total Time

3 minutes

Prep Time

2 minutes

Cook Time

1 minute


Melting chocolate: Melt chocolate chips in the microwave in short 15-second intervals. To prevent burning, stir between intervals.

Balancing sweetness: Adjust the honey quantity based on personal preference. You can taste the batter and adjust if desired or just change the amount used in the next round.

Microwaving precision: Microwave for one to one and a half minutes, checking at the one-minute mark for optimal doneness. Adjust cooking time based on your microwave’s wattage to avoid undercooking or overcooking. Not all microwaves are made the same.

Ingredient order matters: Follow the specified order of adding ingredients for the best texture and chance of success.

Check the baking powder: Ensure your baking powder is fresh for proper rising. To check the freshness, look at the expiration date or do a quick test by pouring boiling water on half a teaspoon of baking powder. If it bubbles and fizzes, it’s still good.

Adapting to dietary needs: Tailor the recipe by replacing the egg with a flax or chai egg to suit your dietary preferences. Use one tablespoon of ground flaxseed or chia mixed with three tablespoons of water for every egg you’re replacing.

Preventing dryness: Be careful not to over-microwave your mug cake to maintain a moist texture. Use a toothpick to test doneness. If you poke it into the middle of the mug cake and it comes out clean, your cake is done.

Experimenting with toppings: You can change the flavor by adding various toppings like sliced strawberries or a tablespoon of coconut cream for added flair.

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