My Gluten Free Girlfriend

Gluten Free Recipes & Reviews

Best Coconut Flour Chocolate Mug Cake Ever! Gluten Free!

Swanson Organic Coconut Flour

I have tried many many mug cakes. Some were full of expensive protein powder and tasted foul. Some were too dry or too wet. I went on a mission  to create my chocolate single serving cake. I accomplished this by using my favorite flour.  I tested out 7 different brands of coconut flour for this recipe. To read more on how well each brand works click on over to this post.

This mug cake turned out amazingly well! It took 5 minutes to make and is low calorie, low carb, and grain free! I am a huge lover of chocolate and this satisfies my huge cravings with a small amount of calories. I could eat one everyday and still be able to wear a bikini come summer time. Topped with my quick peanut butter frosting this becomes a treat to sit and savor. Go! Run to the kitchen and make one. You know you want to.

3.0 from 3 reviews
Best Coconut Flour Chocolate Mug Cake Ever! Gluten Free!
Prep time
Cook time
Total time
Serves: 1
  1. Mix all ingredients in a small bowl
  2. Spray a 3 inch round container with non stick spray. (I used a small pyrex)
  3. pour in batter and microwave 2 to 2½ minutes.
  4. Cool on a plate or blow on it a few times and eat immediately.
  5. Enjoy with my Simple Low Calorie Peanut Butter Frosting.






I just made this and I agree, it’s the best coconut flour mug cake I’ve tasted!


Ohhh Myyy Goshh!!! This was Ahhhmazing! Definitely the best!


Just found this while searching for coconut flour and chocolate and single serve – it was exactly what I’d hoped for. I omitted the stevia and still loved it! Thanks!! I’ll be making this again!

Jacqui Hida

What could you substitute the banana with? To make it induction friendly low carb?


This was a great little treat. I added some PB2 “frosting” on top and it was great.


Tried this tonight and it was pretty good for my 1st ever mug cake! How many calories are in it??


It’s my birthday today! It’s been a long time since I have had birthday cake, and I decided this morning that I needed to research my options. That’s how I found your blog and recipes. I use several kinds of GF flours – so I always have some on hand. Coconut four is my newest addition to my panty, and I’m still learning how to cook with it – as far nutrition goes, I think it’s one of the best flours available. 🙂 I decided to make this right away, even though I did not have any bananas. For the banana I substituted 1/2 cup applesauce. My coconut flour is from, and here is the breakdown with 14g (2 Tbls): Calories 60; Total Fat 1.5 g; Carbs 10 g; Fiber 6 g; Protein 2 g. My cake came out pretty tall, so I think it might be what you call “spongy”. It took 3 minutes to cook. I have not tasted it yet – it will be my special treat after dinner tonight with my family. Thank you so much for the recipe. I look forward to making this again – using banana next time. 🙂

    Laurie Clark

    Happy Birthday Beckie! Thanks for the detailed information on the coconut flour. I’m going to check them out now. I really hope you enjoy your special birthday mug cake. I have not tested this cake with applesauce so please let me know how it turned out for you. It is totally worth trying again with the banana too. I don’t eat these often, but each time I do I am transported into chocolate cake heaven.


OMG, so good. I used too small of a cup and it went over. Not one to waste, I ate it 🙂 and then finished baking it. I ate it hot and it was like a chocolate lava cake.


any way to substitute the egg white? thanks so much!!


We don’t have a microwave. Do you know what temp I’d cook this at and for how long if I use an oven?

Irene Morales Ward

I’m still experimenting on this but really thought it was SUPER easy although a little too dry for my taste. To start, I used green bananas that I had frozen for my smoothies (probably needed to be more ripe to sweeten this up) but I needed to include a resistant starch so there was my first substitution. I also don’t use packets of Stevia but liquid so I used about 4 drops. I used 1 tablespoon of shredded unsweetened coconut to add a healthy fat and also used 1/4 tsp of vanilla to cut the bitterness of the cocoa. All in all, I cooked in a 3″ round Pyrex and 2.5 minutes was perfect on my microwave on high. However, I felt this altered recipe needed some extra fat because it was much too dry and a tad bitter for my taste buds.

I’m trying the next one (doubled the recipe) and am going to try it with a whole egg, 1 tablespoon of virgin coconut oil, 2 tablespoons of shredded unsweetened coconut, 1 tsp. of vanilla, and almond milk instead of regular milk, 1 whole granny smith apple (no more bananas – peeled, cored, sliced and microwaved and then mashed) It was about 1/2 cup,, 8 drops of Stevia, 4 TBSP of coconut flour, 1 tsp of baking powder. I’m going to pop this in an oven on 350 until it looks done. I’m thinking 15 minutes or so? Will keep you all updated! Thanks for this recipe. I’m a new Coconut flour user and good NO SUGAR recipes are very hard to find.


Why do you microwave and kill your cake with radiation duh.
I don’t understand why you think a microwave is healthy
What’s the point of using Nutiva coconut organic flour and the nuking it.

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