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.
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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!
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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.
Susan RS
This was very easy to make. Yea!!! Mine came out somewhat dense, though. I followed the directions exactly.Any ideas why this happened? I noticed that by the time I swirled the maple syrup mixture into the batter, the batter had become thick... I’m guessing because the coconut flour absorbed a lot of the coconut cream. Should I be putting it in the microwave BEFORE the batter gets thick? Thanks!
Katrin Nürnberger
It's possible that waiting made the batter thicker. But I think the issue may be the correct measurement. Coconut flour is very absorbent, and if you use just a little more then a small recipe like this one requires, it can be the difference between great and okay. Next time, be sure to measure flat and not heaped spoons.
Carol
What can be substituted for the coconut cream? I can’t wait to try this! Thank you.
Katrin Nürnberger
You could use dairy cream.
Teresa
I tried this recipe with cream rather than coconut cream since that’s what I had. Amazing! Definitely exactly what I needed to stay on track!!! Definitely will be making this and more of your recipes. Thanks!!!
Lorraine
PS i used the creamy part of a full fat can of coconut I'd had in frig, excellent!
Dandy
Hi, with the recipes we are directed to use sweetner syrup and dried sugar replacements. All of these that i am aware of we are warned against as having their own drawbacks and not being healthy. I do not wish to use sacharin or algarve syrup or similar for health reasons, them being as bad as sugar in other ways and leaving a bitter taste. So are there natrural products we can use, for instance honey, although this itself is rich in sugar, it is not processed sugar.
Katrin Nürnberger
Hi there, I use erythritol in most of my recipes. You can replace this with coconut sugar. Where recipes call for sugar free syrups, you can use honey or maple syrup instead.
Mayer
Hello, can I use another type of flour instead of coconut flour?
Katrin Nürnberger
You could try 4 tbsp almond flour!
Virginiai
Can I use whipping cream instead of coconut cream?
Katrin Nürnberger
Yes, that should work!
Amina
Great recipe, can’t wait to try it
Katrin Nürnberger
Let me know how you get on with it!
tulips
Really delicious and super easy to make. I didn't have coconut cream so I used same amount of sour cream and it was heavenly. It will be my go to recipe when i want to use coconut flour. It also goes well with different flavorings. Thanks a lot 🙂 🙂 🙂
Karen Muldowney
This was delicious- thank you sooo much!!!
Cheryl Kerestine
Can I use heavy cream instead of coconut cream? Want to make it soon without going to the store for coconut cream!
Katrin
Yes, I think you could. The two are normally interchangeable.
karen
I am a bout to make some coconut flour which of course produces coconut milk. If i use the cream that rises to the top of the container for this recipe, would I still be able to use the left over liquid as coconut milk for another of your recipes? e.g. the toast?
Katrin
Wow, I have never made my own coconut flour! But I think all you are suggesting makes total sense - yes!