Gluten Free Chocolate Mug Cake (Paleo)

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This gluten free chocolate mug cake is moist and tender with a rich chocolate flavor. It's made with cocoa powder and coconut flour, sweetened with coconut sugar and great for a sweet breakfast or healthy dessert option. Furthermore, this chocolate mug cake is gluten free, dairy free and paleo friendly.

Gluten free chocolate mug cake topped with coconut cream, raspberries, bee pollen and cinnamon.

If you've followed me on Instagram since way back, then you know I went through a real mug cake obsession. I spent years eating them for breakfast almost daily!

Although I don't consume them on the regular anymore, I do still have a huge love for mug cakes. And this gluten free chocolate mug cake is one of my all time favorites.

This is a single serving mug cake, made in a small bowl or large mug and cooked in the microwave. It has a moist, tender texture (not gummy or rubbery) and is made with simple, wholesome ingredients.

Why You'll Love This Chocolate Mug Cake

gluten free and grain free - made with a mixture of cocoa powder, coconut flour and tapioca starch
paleo friendly - made with minimally processed ingredients
dairy free and nut free - perfect for those with common food allergies
quick and easy, but still tasty - great for when you need some quick fuel in the morning or want a simple evening treat.

Inside texture of gluten free chocolate mug cake.

Ingredients

This healthy chocolate mug cake recipe is made with less than 10 ingredients. Here's a list of what you need:

cocoa powder
coconut flour
tapioca starch
coconut sugar (may swap with any granulated sugar)
baking powder
salt
egg
yogurt (any type will work, but I used unsweetened coconut yogurt)
vanilla extract

Ingredients needed to make a gluten free chocolate mug cake cooked in the microwave.

How to Make a Chocolate Mug Cake in the Microwave

This paleo chocolate mug cake comes together in under 10 minutes and has the best texture - moist, tender and soft. Enjoy plain or add toppings such as coconut cream, almond butter, frosting, ice cream, chocolate ganache or jam.

Here are the step by step instructions:

Mix Dry Ingredients: In a small microwaveable bowl or large mug, combine all of the dry ingredients.

Adding the wet ingredients to the dry ingredients.

Add in Wet Ingredients: Mix in the wet ingredients and whisk with a fork until smooth.

Unbaked mug cake batter in bowl, ready to be cooked in the microwave.

Microwave: Let the batter sit for 2 minutes to thicken. Then place in your microwave and microwave on high for 2 minutes.

Cool: Let the mug cake cool for 5 minutes in the dish. Then add your favorite toppings and eat!

Tip: You can eat your mug cake right out of the dish you cook it in, or transfer it to a small plate and add your favorite toppings (like I did). Either way, it's delicious!

The topping options are endless: coconut cream, nut or seed butter, frosting, chocolate ganache, homemade jam, ice cream, chocolate chips, powdered sugar, fresh fruit.

Paleo chocolate mug cake topped with coconut cream, raspberries, bee pollen and cinnamon.

Storage

This mug cake is best eaten the day it's made, however you can place it in an airtight container and store it in the fridge if necessary. Eat within a couple days.

FAQ

Do I have to add tapioca starch?

Tapioca starch is necessary for texture purposes. It helps bind the ingredients and create a spongy, tender texture. The best grain free substitutes would be arrowroot starch or potato starch.

Can I swap almond flour for the coconut flour?

No, coconut flour is required for this recipe. It's quite absorbent and will create a very different texture if swapped with any other flour.

Can this chocolate mug cake be made egg free?

You can swap the egg with either a flax egg or chia egg. Just note, doing this will change the texture of the mug cake.

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