Print

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

  1. Mix ingredients together very, very well in a small bowl or mug.

  2. For a 2 layer cake: grease two 4 inch wide ramekins with coconut oil or butter.

  3. Pour batter into two 4 inch wide ramekins to make a 2 layered cake. Or simply cook it it in a large mug

  4. 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

  5. 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.

  6. 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!