Mug Cake - Spunky Coconut gluten-free, paleo, dairy-free

Prep Time

2-5 min

Cooking Time

1 min


1 serving


2 tablespoons chopped dark chocolate or dark chocolate chips 

1 tablespoon coconut oil

2 tablespoons unsweetened almond milk

1 tablespoon Pancake & Muffin Mix (OR 1 teaspoon coconut flour, 1 teaspoon almond flour, 1 teaspoon arrowroot flour, 1 pinch baking soda, 1 pinch salt)

2 egg yolks

optional: 1 square dark chocolate, cinnamon and cayenne, a touch of raw honey


  1. Microwave the chopped dark chocolate and coconut oil in a mug for 15 seconds to melt.
  2. Add the almond milk and Pancake & Muffin Mix and combine.
  3. Drop in the egg yolks and combine.
  4. Place a square of dark chocolate on top and microwave for about 40 seconds, more or less, until the cake is just barely set.
  5. Eat the cake with a spoon, or pop it onto a plate, and sprinkle it with cinnamon and cayenne, my personal favorite.


The square of chocolate on the top of this cake gives you a molten lava cake experience, which I LOVE, but you can leave it off if you prefer. The most important thing is not to overcook your mug cake. It should be just barely set. 

I like to add a touch of raw honey after it is finished microwaving.  It made all the difference for me.