#NationalChocolateCakeDay – Chocolate & Coconut Mug Cake

Chocolate & Coconut Mug Cake

 Ingredients (makes 1 serving)

  • 2 heaping tbsp almond flour (16 g / 0.6 oz)
  • 2 tbsp shredded, unsweetened coconut (12 g/ 0.4 oz)
  • 1 tbsp raw cocoa powder, unsweetened (5 g / 0.2 oz)
  • ⅛ tsp baking soda
  • 2 tbsp of a healthy low-carb sweetener
  • 1 large egg, free-range or organic
  • 1 tbsp extra virgin coconut oil or butter, melted
  • 3-5 drops liquid stevia
  • Optional: 2 tbsp whipped cream, coconut milk or sour cream


  1. Place all the dry ingredients in a mug or a ramekin and combine well (or use the ingredients based on allergy preferences).
  2. Add the egg, coconut oil and stevia and mix well using a fork. Microwave on high for 70-90 seconds.
    For egg-free: Add coconut milk instead of the egg.
  3. When done, you can optionally top the mug cake with whipped cream, sour cream or creamed coconut milk.

Recipe and Photo Credit: Martina Slajerova


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