My coconut flour mug cake is the perfect quick dessert for one! You stir it together with a fork straight in the cup. Zap it in the microwave - job done! This dairy-free, sugar free mug cake is moist and fluffy, with a hint of vanilla and a luscious cinnamon swirl.
Now that it's getting colder outside, I find myself reviving my passion for mug cakes in a big way. I've had peanut butter mug cakes, chocolate mug cakes, lemon mug cakes.... and it's not even winter yet 😉
This coconut flour mug cake recipe is so delicious that I had to share it here on the blog. It reminds me of a fluffy cinnamon roll, nestled all easy-going and cosy in your favourite mug.
Love baking with coconut flour? Also try my keto coconut flour cake and these coconut flour banana muffins.
Jump to:
Ingredients
Here are the ingredients I used:
- Coconut flour - I like the slightly sweet taste of coconut flour. Also, you only need a small amount in recipes, because coconut flour expands so much when you mix it with wet ingredients. This makes it more economical than almond flour. Then there are the numerous health benefits - coconut flour is a nutritious powerhouse! And last but not least, coconut flour is naturally nut free, low carb and gluten-free.
- Sweetener - When I first posted the recipe, I used a powdered erythritol monk fruit blend. I have since made the mug cake with powdered Bocha Sweet and with allulose. 1 tablespoon was just right for me, especially since the cinnamon swirl adds additional sweetness.
- Baking powder - Check that it is fresh, so the cake becomes fluffy.
- Coconut cream - I am using this in place of butter and milk and it makes the cake super moist. You can replace it with heavy cream.
- Egg - Use a room temperature, medium egg if possible. I did try making this recipe with a large egg and found it a bit eggy.
For the cinnamon swirl, I mixed sugar-free syrup with cinnamon. I used the Lakanto maple flavoured syrup, which gives the mug cake a lovely mellow maple flavour. Of course, any sugar free syrup will work.
See the recipe card for full information on ingredients and quantities.
Instructions
It is easy to make a mug cake with coconut flour. Here are the basic steps. Scroll down to the recipe card for the detailed method and nutrition information.
STEP 1
Measure coconut flour, powdered sweetener and baking powder into a mug. Make sure you break down any lumps.
STEP 2
Add the wet ingredients - coconut cream, a medium egg and vanilla extract.
STEP 3
Stir with a fork until a smooth batter forms.
STEP 4
While the coconut flour absorbs the liquid, prepare the cinnamon syrup. Simply mix sugar free syrup and cinnamon in a separate bowl.
STEP 5
Swirl the cinnamon syrup into the cake batter and microwave until the cake has cooked fully on the top and is starting to release from the sides of the mug.
Katrin's Top Tips
#1 Coconut flour is very absorbent. When measuring coconut flour, level off the flour in the spoon with a knife. If you were to use heaped spoonfuls the cake will end up dry.
#2 It's important that the mug has a volume of at least 200 millilitres. It should also be wide rather tha narrow and tall. Always leave some free space between the batter and the rim. Why? The batter rises as it cooks in the microwave and can spill over if the mug is too small.
#3 As the cake cools it fully releases itself from the edges of the mug and you can turn it upside down onto a plate. Don't attempt to do this while it's still hot - it's still fragile then and might break. I ate mine straight from the cup.
Microwave Timings
Microwaves vary in terms of zapping power. I made 3 different versions of this coconut flour cake in a mug and found that for me, 100 seconds was perfect. Start off with 90 seconds and see if you need to tag on another 10 seconds.
Here's a quick overview of recommended baking times:
- 900W = 90-100 seconds.
- 1000W = 70-80 seconds.
- 1200W = 50-60 seconds.
Always check the cake 10 seconds before it is finished. If it's still undercooked, add increments of 10 seconds. Also, please keep in mind that cakes continue to bake in the cup after you remove them from the microwave. Don't be tempted to overcook!
Variations
Here are ideas how to tweak the recipe with add-ins or toppings:
- add sugar free chocolate chips or chopped dark chocolate
- throw in a few berries (blueberries or raspberries)
- Stir in a dollop of peanut butter
- Top with sugar free whipped cream
- Slather over a quick cream cheese frosting (cream cheese or mascarpone plus powdered sweetener to taste).
Recipe FAQs
For a sugar free coconut flour mug cake, use erythritol, xylitol, Bocha Sweet or allulose. I used powdered sugar substitute to make the end result smoother, but granulated sweetener would also work. If carbs are not a concern, feel free to use coconut sugar or honey.
If you don't have a sugar free syrup (or regular maple syrup) to hand, melt 1 tablespoon of butter and add 1 teaspoon of powdered sweetener plus 1 teaspoon of cinnamon. For a dairy free version, use coconut oil instead of the butter.
Sure! You can bake this cake at 180C / 350F (electric) or 160C / 320F (fan-assisted). It should be done in around 12-15 minutes.
I have a great recipe for a moist chocolate coconut mug cake - this keto chocolate mug cake is a coconut flour recipe.
Storage
To be honest, mug cakes are always best enjoyed straight after cooking. And since you can whip one up in a few minutes, there is no real need to make them in advance.
However, in theory you can store this cake as long as any other coconut flour cake: around 4 days in the fridge, if you use an airtight container.
You can also freeze this cake for up to 3 months.
More Easy Mug Cakes
- Keto Peanut Butter Mug Cake4 Minutes
- Keto Vanilla Mug Cake4 Minutes
- Keto Blueberry Mug Cake4 Minutes
- Fudgy Keto Brownie In A Mug3 Minutes
Last but not least, if you are reading this during the holiday season, don't miss my Low Carb Christmas Pudding. This was my very first mug cake recipe!
Tried this recipe? Give it a star rating below!
★ STAY IN TOUCH on FACEBOOK, PINTEREST and INSTAGRAM for more great food and join my NEWSLETTER for the latest updates and a FREE EBOOK.★
Recipe
Coconut Flour Mug Cake
from Sugar Free LondonerNote: The servings slider only changes the first amount in each line and not any subsequent amounts. Please make your own calculations where necessary.
Ingredients
- 2 tablespoon coconut flour
- 1 tablespoon powdered sweetener
- ¼ teaspoon baking powder
- 4 tablespoon coconut cream
- 1 egg medium
- ½ teaspoon vanilla extract
Cinnamon Swirl
- 1 tablespoon Lakanto sugar free syrup
- 1 teaspoon cinnamon
Instructions
- Mix the coconut flour, powdered sweetener and baking powder in a mug (200 ml volume) with a fork. Make sure there are no lumps.
- Add the coconut cream, vanilla extract and egg and mix until smooth. Flatten the top.
- In a separate bowl, combine the sugar free syrup and cinnamon. Swirl the cinnamon syrup into the mug cake batter with a spoon.
- Microwave for 90 - 100 seconds. (My microwave cooks at 900 W - see recommended microwave timings for other Wattages in the recipe notes below).
Notes
- 900W = 90-100 seconds.
- 1000W = 70-80 seconds.
- 1200W = 50-60 seconds.
Frances Roberts
Can't believe how well this turned out. Husband likes it and he is not diabetic, didn't use the cinnamon but poured a little zero sugar strawberry cordial on it, very nice. I used cream as I didn't have coconut milk. Be lovely with custard
Amanda Ryan
Is the coconut cream like the little cartons you add to curry?
Katrin Nürnberger
Yes, you can buy coconut cream in cartons.
Karen Schuppert
I don’t use a microwave. Do you know what time and temp in conventional oven?
Katrin Nürnberger
I would go for 180C electric or 160C fan and around 15 minutes, then check for doneness.
Naomi A Jones
I made this but subbed lemon extract for the vanilla and left out the cinnamon and syrup, sprinkled brown sugar substitute on top. Delish!
Eliana Ramirez
I loved this recipe!! It was very easy to make and I could not believe my cakes were all fluffy, soft and delicious!
Cal
Just love the simplicity of your recipes. As a diabetic you have helped me so much. Many thanks, Cal
Lorraine
Tasty treat and easy! Didn't stick to cup at all, thank you!
LORRAINE
Excellent! I had to use canned coconut milk but it came out great. I only use coconut flour so I appreciate these.
Betina
Excellent!
LYNN BAYMILLER
Oh my, saw this late last night but was too tired to try it. Am getting ready to make it. I'm assuming the vanilla is added to cake batter in step 2, not the syrup? Will def rate this later as I'm a big fan of mug cakes and store brands, even keto friendly, don't cut it. Have to admit I loved those store brands with sugar before starting this lifestyle.
Lucy
Is it possible to use applesauce as a sweetner. I don't use any sweetener at all.
Katrin Nürnberger
Yes, that will probably work.
Win
I love your recipes but being an Aussie, I'm not sure about the mug sizes and microwave wattage that you use.
How much water would the mug hold if it was full... and what wattage is the microwave...1000 watts, 1100 watts, 1200 watts?
Also at the moment we don't have available the powdered sweetener you use. What can I substitute.
Thanks
Win
Katrin Nürnberger
My microwave is 900 watts. If yours is stronger, you'll have to reduce the cooking time.
The mug I used for this recipe holds 200 ml.
As for the sweetener, for this recipe you can use granulated sweetener as well. To make your own powdered sweetener, just blitz some granulated in a food processor. I do that when I have run out!
win
Thanks for your reply.. I accidentally combined questions for 2 separate recipes... lol..
My question about the sweetner was actually about the golden erythritol and monk fruit sweetener used in the Coconut Flour Cookies. I have erythritol and I see that the local supermarket now carries a Stevia brown sugar substitute. Can I use that by itself or should I make a mix of it and the erythritol?
re the microwave wattage... thank you. My microwave is 1100 watts but the medium high setting is equal to 800 watts. Would I be better to use the full power for a shorter time, or use the lower power for slightly longer? I guess it will be trial and error. I am a beginner at Keto and want to get it right or my husband won't eat it..
Thanks again
Win
Katrin Nürnberger
Hi Win, if it's a 1:1 sugar substitute you can use is in the same amounts as long as you measure in cups and tbsp. Sometimes, stevia sweeteners are lighter in weight so don't measure in grams.
Regarding the microwave, I think both would work as you describe. Maybe the lower wattage will give a more even bake (but just guessing here!).