This single serving, fluffy coconut mug cake cooks in the microwave in less than two minutes. The cake is also wheat flour free, paleo, and gluten free.
I’m so happy to hear that many of you are enjoying my paleo mug cakes. So far I’ve shared a paleo blueberry almond mug cake and a paleo chocolate mug cake. Today I’m sharing a paleo coconut mug cake.
Many paleo recipes use coconut flour as a substitute for wheat flour, so creating a coconut mug cake just made a lot of sense to me. While I’m usually trying to hide the coconut taste from using coconut flour, this recipe embraces the coconut flavor.
I love all things coconut, so this was a lot of fun to recipe test. I also like that coconut has a natural sweetness, so you can reduce the amount of sugar you add to the mug cake.
COOKING TIPS
- You need to make this cake in an oversized mug (16 oz – 20 oz). The cake rises quite high during cooking before sinking back down. If you attempt to use a smaller mug, the batter will spill out during cooking. It will also collapse unevenly when finished. Using a larger mug will give it ample room to expand and the structure to hold its shape when it condenses back down.
- Almond flour is not a substitute for coconut flour in this recipe. It isn’t just about flavor. Coconut flour absorbs liquids in a way that almond flour doesn’t. I use this brand* of coconut flour.
- When the cake is finished cooking, it will have pulled away from the sides of the mug. You can then use a very large spoon to scoop the cake out in one piece and plate it into a smaller (8 oz) mug.
*Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Recipe now updated with video! You can also find all my recipe videos on my youtube channel.
Paleo Coconut Mug Cake
Ingredients
- 2 tbsp coconut flour (see note)
- 1 tbsp coconut oil melted (see note)
- 1/4 tsp baking powder commercial baking powder is not paleo so you may need to make your own homemade paleo baking powder
- 1 large egg
- 2 tbsp coconut milk
- 1 tbsp maple syrup
- 1 tbsp shredded unsweetened coconut + additional for garnish
Instructions
- In a large oversized microwave-safe mug (16 oz – 20 oz), add all ingredients except shredded coconut. Mix with a small whisk until batter is smooth and egg has been completely beaten in.
- Stir in 1 tbsp of shredded coconut.
- Cook cake in microwave at full power for about 1 minute 30 seconds. Cake will initially rise very high before sinking back down when it stops cooking. Allow cake to cool a few minutes before eating. If you want a nicer presentation, you can remove the cake from the large mug and place it into a smaller (around 8 oz) mug. Garnish with more shredded coconut if desired. I topped mine with a mix of unsweetened toasted shredded coconut and coconut flakes.
Notes
- I use this brand* for my coconut flour.
- To keep this recipe paleo you need to use coconut oil. If you are using solid coconut oil, measure out 1 tbsp and then melt in the microwave until liquid.
- Please review detailed recipe tips right above the recipe box.
- *Some of the product links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Predominant flavor is egg. Dry. It’s a no-go for this girl. Three stars because it has top notch, nutritous ingredients and I will eat it. I’m looking for that micro-mug cake that is moist. Thank you for your work.
You can see in the photos that this isn’t a dry mug cake. Usually when a mug cake is dry, it was overcooked.
I added a keto friendly and dairy free pudding on top to add some moisture to the cake as well as some semi sweet chocolate chips and it was amazing!
sounds delicious!
This was delish!! Topped with a couple chocolate chips and it was amazing!
I’m so glad you enjoyed it!
Thank you for this! I am so happy with the results. I am on a very strict diet for my 11 week old baby (dairy free, gluten free, egg free and nut free) and have been craving sweets and carbs nonstop. I just substituted the egg for a chia seed “egg”. I didn’t add the coconuts flakes because I didn’t have any but I paired it with coconut milk vanilla ice cream and I felt like I was having birthday cake.
I’m glad this turned out well for you!
Hi Kirbie
Thank you so much for this recipe , it’s by far the best coconut flour cake / cupcake recipe we’ve tried so far. I made it in the oven and replaced the coconut milk with almond (to tone down the coconut flavour ) and doubled the mug cake recipe to make 4 100ml cakes in individual ramekins. I baked it at 150° C for 20-25 minutes and the resulting cakes were fantabulous. Also topped it off with vegan caramel (made from almond nut butter and coconut sugar) .
I’m glad you got this to work for you!
I made this with 1/2 tablespoon of maple syrup and added 1/2 tablespoon more coconut milk. It was the perfect sweetness!
I’m glad it worked out for you!
Love the small individual cakes. I do not use microwave. What would be appropiate oven temperature and baking time?
I have not tested this recipe with an oven
I have made a very similar mini-cake at 350 degrees for 15 min. Works well!