Mug Cakes are a perfect quick solution to that sudden sweet craving. These 3 recipes are made with coconut flour, which makes them gluten free and paleo-friendly!
If you have never had a mug cake before, you may be skeptical of the idea of cake made in the microwave. I know, I was. Still, give them a try.
You will just fall in love with these warm, fluffy bites of cake spooned right out of a mug. The texture is pleasantly moist and pretty much just melts in your mouth!
Also, they are just so quick and easy. Nothing beats enjoying warm cake, from scratch, in less than 5 minutes. I usually am done putting away all ingredients and wiping the counter before the microwave beeps!
Here are some tips to make your Coconut Flour Mug Cakes a success:
Although you could prepare the batter right in the mug, to ensure even mixing, stir everything very well in a small bowl and then transfer to your mug.
Using a straight-sided mug ensures the cake is cooked evenly. It should fit at least 12 fl.oz. (Or divide the batter into small tea cups for several small desserts.)
Microwaves differ. These recipes all take about 2.5 minutes on high, but check at 2 minutes until you figure out your microwave's sweet spot.
Let the mug cakes cool for a couple minutes before you dig in. But you do want to enjoy them warm.
Top the cakes to your hearts desire with whipped (coconut) cream, chocolate chips, nuts etc.
Peanut Butter Mug Cake
Ingredients:
2 tablespoons coconut flour
¼ teaspoon baking powder
1 egg
2 tablespoons natural peanut butter*
1-½ tablespoons melted coconut oil
1-½ tablespoons maple syrup (or other liquid sweetener)
1 tablespoon coconut milk (or almond milk)
¼ teaspoon vanilla extract
optional: chocolate chips
Directions:
In a small bowl whisk together coconut flour, and baking powder.
Add egg, peanut butter, coconut oil, maple syrup, coconut milk and vanilla and mix thoroughly to combine.
Fill into a large mug and microwave on high for about 2 ½ minutes. Start checking at about 2 minutes. Let sit for a couple minuted before eating.
Optionally top with chocolate chips or crushed peanuts.
*to make paleo: replace with almond butter or other nut or seed butter
Chocolate Mug Cake
Ingredients:
2 tablespoons coconut flour
2 tablespoons unsweetened cocoa powder
½ teaspoon baking powder
1 egg
2 tablespoons coconut milk (or almond milk)
2 tablespoons melted coconut oil
2 tablespoons maple syrup (or other liquid sweetener)
½ teaspoon vanilla extract
optional: 2 tablespoons chocolate chips
Directions:
In small bowl whisk together coconut flour, cocoa powder and baking powder.
Add egg, coconut milk, coconut oil, maple syrup and vanilla and mix until everything is every well combined.
Fill into a large mug and microwave on high for about 2.5 minutes. Start checking at about 2 minutes. Let sit for a couple minuted before eating.
Optionally top with whipped coconut cream, chocolate chips or sliced almonds.
Pumpkin Mug Cake
Ingredients:
2 tablespoons coconut flour
½ teaspoon baking powder
½ teaspoon pumpkin pie spice
1 egg
2 tablespoons pumpkin puree
2 tablespoons melted coconut oil
1-½ tablespoons maple syrup (or other liquid sweetener)
¼ teaspoon vanilla extract
Directions:
In a small bowl whisk together coconut flour, baking powder, and pumpkin pie spice.
Add egg, pumpkin puree, coconut oil, maple syrup, and vanilla and mix thoroughly to combine.
Fill into a large mug and microwave on high for about 2 ½ minutes. Start checking at about 2 minutes. Let sit for a couple minuted before eating.
Optionally top with chopped pecans, walnuts or chocolate chips.
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