The Spunky Coconut

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Spunky Chocolate Mug Cake

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paleo-mug-cake

So, I don’t use the mircowave. I know there are articles to support both sides of the microwave argument, but intuitively I’ve never felt good about doing it, so that’s how I made my choice. However, I have attempted a few mug cakes over the years. A chocolate mug cake is a once-a-month treat for moi, and although I normally DO eat chocolate for the health benefits, that isn’t why I eat mug cake. Daily dose of dairy-free fair trade organic dark chocolate = health benefits. Mug cake = a rare comfort food.

I didn’t make much effort to perfect the mug cake scenario though, because my famous chocolate cake was soooooo much better. (Check out the comments to see for yourself.) But the older I get (and the more kids I have) the less I want to cook (true story) and so I occasionally experimented with my own mug cake recipe. The days of experimenting with mug cake recipes are over, because in my opinion this is it: my perfect mug cake recipe. No more experimenting necessary. IMO.

This recipe is crazy fast and easy to make if you use my Pancake & Muffin Mix or if you make the mix yourself (the recipe is inside Easy Paleo Meals).

The square of chocolate on the top of this cake gives you a molton lava cake experience, which I LOVE, but you can leave it off if you prefer. The most important thing is not to overcook your mug cake. It should be just barely set. Enjoy!

Spunky Chocolate Mug Cake

gluten-free, paleo, dairy-free

2 tablespoons chopped dark chocolate or dark chocolate chips (please use fair trade, like these. read why in my Paleo Chocolate Lovers Cookbook)
1 tablespoon coconut oil
2 tablespoons unsweetened almond milk
1 tablespoon Pancake & Muffin Mix
1 egg
optional: 1 square dark chocolate
optional: cinnamon and cayenne

  1. Microwave the chopped dark chocolate and coconut oil in a mug for 30 seconds to melt.
  2. Add the almond milk and Pancake & Muffin Mix and combine.
  3. Drop in the egg and blend with a stick blender.*
  4. Place a square of dark chocolate on top and microwave for about 50 seconds, more or less, until the cake is just barely set.
  5. Eat the cake with a spoon, or pop it onto a plate, and sprinkle it with cinnamon and cayenne, my personal favorite.

*it’s important to use a stick blender so that the egg is blended into the other ingredients.

xoxo

♥, Kelly

 

 

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  1. any suggestions for making this in the oven? I LOVE the idea of a one portion chocolate cake… a whole cake is WAY too dangerous for me. 😉

  3. Thank you for the recipe! Just made this…turned out fluffy and sponge-y…like a souffle!! Was thinking it wouldn’t be sweet but it’s just right with the chocolate. Also, microwaved for exactly 40 seconds and that made for a little bit of “lava” at the bottom center – hot lava…and very good!! Now I need to look up what to do with the egg whites..paleo macaroons maybe??

  4. I agree, love this. But gave up the microwave years ago. I guess we could melt chocolate in hot water, and then bake until toothpick comes out clean in little dish.

  5. Wow, this is fantastic! My son and I made this in less than 5 minutes, straight after reading this recipe and we are right now enjoying our quick, unexpected chocolate treat! We love this! You are a marvel, Kelly!

  6. This was the best mug cake ever by about 20 times over, at least. And I didn’t even put the extra piece of chocolate on top.

  7. This mug cake is really delicious. I made it with cashew milk but everything else was the same. I like how you mentioned it being a once a month splurge. I don’t know if I’ll be able to have it only once per month, but I will look to you as a role model and do my best 🙂 Thank you again Kelly, for sharing a very delicious, more healthy dish!

  8. Hi Kelly, I made this without your mix using the ingredients you’ve listed above, but I think the recipe is missing some kind of sweetener?

  9. Kelly, you are a lifesaver! I discovered a mug brownie the other day but it’s the so not healthy version (1/4 c each of brown sugar and wheat flour… it adds up fast!) so when I found THIS, and it’s Paleo friendly, I was sold. I am going to try it out as soon as I get home… I can’t wait! Thank you!

  10. Made this last night and it was perfect. Just what I needed to finish off the day. Thanks so much for all you do.

  11. Another fabulous recipe! Thanks, Kelly, for restoring taste to those of us with food sensitivities/allergies.

  13. Hullo Kelly!

    The mug chocolate cate is just a wonderful trea! Thank you for making it without a sweetener except for the square of chocolate! I am constantly seeking recipes without a sweetener! Even the healthy kind! I am just not a sweet tooth I guess!

    Best wishes for a great summer!

  14. hi, would you have any suggestion for a coconut/tapioca flour combo to replace yours? I can’t have almond flour. I’ll also try coconut milk in place of the almond milk…. Thank you!

  15. Did you change the recipe from when it was first posted? I remember it being slightly different. I would LOVE a reminder of the first version if that is possible. Thank you!

  16. I am new to FB and just looked you up. I noticed you are starting a line of products around mug cakes. I can understand you may not want to share the old recipe with me due to that. I think I remember how it went but if you happen to just want to email me directly the old recipe, I would very, very much appreciate it. On the flip side, I understand you wanting to create a business around the mug cakes. You give us A LOT for free. Thank you for all you do freely share.