Description
A quick and easy Paleo Coconut Mug Cake made with coconut flour, coconut oil, and coconut milk, perfect for a single serving dessert or snack prepared in the microwave in under 10 minutes.
Ingredients
Dry Ingredients
- 2 tbsp coconut flour
- 1/4 tsp baking powder (homemade paleo baking powder recommended)
- 1 tbsp shredded unsweetened coconut + additional for garnish
Wet Ingredients
- 1 tbsp coconut oil, melted
- 1 large egg
- 2 tbsp coconut milk
- 1 tbsp maple syrup
Instructions
- Mix the batter: In a large oversized microwave-safe mug (16 oz – 20 oz), combine the coconut flour, baking powder, melted coconut oil, egg, coconut milk, and maple syrup. Use a small whisk to mix thoroughly until the batter is smooth and the egg is completely incorporated.
- Add shredded coconut: Stir in 1 tablespoon of shredded unsweetened coconut evenly into the batter to add texture and flavor.
- Microwave the cake: Cook the mug cake in the microwave on full power for about 1 minute 30 seconds. The cake will rise significantly during cooking and then sink back down when done. Let it cool for a few minutes before eating to allow it to set.
- Optional serving: For a nicer presentation, carefully remove the cake from the large mug and place it into a smaller 8 oz mug. Garnish with additional unsweetened shredded coconut or toasted coconut flakes for extra flavor and texture.
Notes
- Use an oversized (16-20 oz) microwave-safe mug to prevent overflow during cooking.
- Commercial baking powder is usually not paleo, so prepare homemade paleo baking powder if strict paleo compliance is desired.
- Coconut flour absorbs a lot of moisture; precise measurement is important for texture.
- Melt coconut oil before mixing to ensure even distribution in the batter.
- Allow the cake to cool slightly before eating, as it continues to set and holds together better when cooled.
