Name: Paleo 2 Layer Chocolate Mugcake
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 2 people
Ingredients: 1 1/2 Tablespoons coconut flour; 1 Tablespoon cacao powder (or cocoa powder); 3 Tablespoons coconut sugar (or any granulated sweetener); 2 Tablespoons coconut milk; 1 Tablespoon olive oil (or oil of choice); 1 egg; 1/8 teaspoon baking soda; small splash vanilla extract; tiny pinch sea salt

Below is a sample recipe from our new cookbook!

This grain-free coconut flour chocolate mug cake takes minutes to make before it’s ready to eat!

Most of the recipes in this new book are made the old fashioned way, in an oven (with Instant Pot directions included too!) But there a couple recipes that I created to be super quick and easy for days when you don’t feel like cooking. This mug cake bakes up in 90 seconds in the microwave for those days when you need a slice of chocolate cake in a jiffy! ♥

Paleo 2 Layer Chocolate Mugcake

A quick and easy grain-free, Paleo mugcake made with coconut flour and pure cacao powder. A special treat that takes only minutes to make to help celebrate any special occasion.

Course Dessert

Cuisine gluten-free, Paleo

Prep Time 8 minutes

Cook Time 2 minutes

Total Time 10 minutes

Servings 2 people

Calories 231 kcal

Author Andrea

Ingredients

1 1/2 Tablespoons coconut flour
1 Tablespoon cacao powder or cocoa powder
3 Tablespoons coconut sugar or any granulated sweetener
2 Tablespoons coconut milk
1 Tablespoon olive oil or oil of choice
1 egg
1/8 teaspoon baking soda
small splash vanilla extract
tiny pinch sea salt

Instructions

Mix ingredients together very, very well in a small bowl or mug.
For a 2 layer cake: grease two 4 inch wide ramekins with coconut oil or butter.
Pour batter into two 4 inch wide ramekins to make a 2 layered cake. Or simply cook it it in a large mug
Microwave cake for 90 seconds. You may need to increase additional 30 seconds if cooked in a mug, and/or if you used a liquid sweetener
Let cake cool for 10 minutes. Then gently remove each layer of cake by turning each ramekin upside down, I slide in a butter knife to help release them.
I use a fruit sweetened sour cherry jam as the center icing. And I use my “emergency fudge” for the top layer of chocolate icing. (Emergency fudge recipe in is in my new cookbook)

Recipe Notes

For a real chocolate-cake experience, I use the full 3 Tablespoons of coconut sugar. If you want to use a liquid sweetener instead, 2 Tablespoons of maple syrup will work. I just prefer the texture of a granulated sweetener.

If you want to use a low carb granulated sweetener it will work just fine too!