This is my favorite paleo mug cake recipe that I altered. It's a quick dessert that satisfies any sugar or chocolate craving! Coffee can be used in place of coffee extract.

Recipe Summary

prep:
5 mins
cook:
2 mins
additional:
2 mins
total:
9 mins
Servings:
1
Yield:
1 mug cake
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Ingredients

1
Original recipe yields 1 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chocolate chips and olive oil in a microwave-safe mug; heat in microwave until melted, 20 to 30 seconds.

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  • Stir coconut flour, water, and baking soda into chocolate mixture using a fork. Add egg and coffee extract to chocolate mixture; stir well.

  • Heat in microwave until cake is cooked through, about 1 1/2 minutes. Cool cake for about 2 minutes before eating.

Nutrition Facts

347 calories; protein 7.6g 15% DV; carbohydrates 20.3g 7% DV; fat 27.9g 43% DV; cholesterol 186mg 62% DV; sodium 231.9mg 9% DV. Full Nutrition
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Reviews (66)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/23/2015
Looking for a sweet treat I decided to try this mug cake to change things up from the other recipe I normally use. This was very good and quick! The only changes I made were to use coconut oil instead of olive oil (I find the olive oil flavor too strong for cakes) and I used vanilla extract instead of coffee extract. This rose beautifully and I enjoyed the light texture. Also unlike the other mug cake I make this one pulled away from the sides nicely and could have easily been turned onto a plate. No sticking! And no time for a pic either! Thanks for sharing your recipe DenaMarie! Read More
(28)

Most helpful critical review

Rating: 3 stars
08/26/2015
I used coconut oil and vanilla extract because that's what I had on hand. It was just ok tasted a lot better once I topped it with whipped cream. I don't think I will make it again. Read More
(5)
71 Ratings
  • 5 star values: 43
  • 4 star values: 18
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 4
Rating: 4 stars
01/22/2015
Looking for a sweet treat I decided to try this mug cake to change things up from the other recipe I normally use. This was very good and quick! The only changes I made were to use coconut oil instead of olive oil (I find the olive oil flavor too strong for cakes) and I used vanilla extract instead of coffee extract. This rose beautifully and I enjoyed the light texture. Also unlike the other mug cake I make this one pulled away from the sides nicely and could have easily been turned onto a plate. No sticking! And no time for a pic either! Thanks for sharing your recipe DenaMarie! Read More
(28)
Rating: 5 stars
11/14/2014
I didn't have any eggs so I used liquid egg whites and it turned out amazing!! This is the best cake I've ever tasted paleo or not! I'll definitely be making it again!! Read More
(13)
Rating: 5 stars
03/18/2014
I followed the recipe as written. If you're used to eating paleo this is a great quick treat! Read More
(9)
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Rating: 5 stars
11/20/2016
I made this the first time substituting coconut oil for olive oil. I used extra dark chips so it wasn't sweet at all, but gave a wonderful cake mouth feel that I was craving on my LCHF diet. Made this a second time, this time subbing applesauce for the oil, adding 1tsp vanilla extract and 1tsp agave syrup to sweeten. Cake rose higher, and was fluffier in texture. Just as satisfying as first attempt, and less calories too. Both cakes pulled away from the sides and easily turned out of mug. Read More
(7)
Rating: 5 stars
10/10/2014
AMAZING!!! I'm new to the paleo diet and was so pleased to find this recipe. It is the best mug cake I have ever tried! I couldn't help but add extra chocolate chips. Thank you!!(: Read More
(7)
Rating: 3 stars
08/25/2015
I used coconut oil and vanilla extract because that's what I had on hand. It was just ok tasted a lot better once I topped it with whipped cream. I don't think I will make it again. Read More
(5)
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Rating: 5 stars
04/04/2014
Tasty and easy. I didn't have coffee extract used about 1/4 tsp instant coffee Read More
(4)
Rating: 5 stars
02/25/2016
I used coconut oil instead of olive and 1/4 t. vanilla instead of the coffee flavoring since it was what I had in the house. It's pretty darn good. I'd recommend not melting the chocolate chips completely so you still get those little hits of chocolate in the cake. The 1 1/2 min. cooking time was spot on. You'll likely want whipped cream on it if you have it but it's very nice on its own and the texture was surprisingly light. Will definitely make again. Read More
(4)
Rating: 5 stars
01/24/2015
What a fabulous idea! My daughter has dietary limitations so she is always on the hunt for flourless dairy-less desserts. This was so delicious I can't wait to share it with her. I made two minor tweaks: I used coconut oil instead of olive oil; and I poured a few chocolate chips on top before baking (I only had a few left in the bag and didn't want to waste them). I think next time I may try it with a little dollop of coconut cream. Mmmmmm! Thanks so much for the recipe. Read More
(3)
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