Paleo Coconut Mug Cake
Paleo Coconut Mug Cake might be just the side dish you are searching for. This recipe makes 1 servings with 421 calories, 10g of protein, and 32g of fat each. For $1.51 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. This recipe is liked by 26 foodies and cooks. This recipe from Kirbie Cravings requires baking powder, maple syrup, coconut milk, and unsweetened shredded coconut. From preparation to the plate, this recipe takes approximately 6 minutes. With a spoonacular score of 39%, this dish is not so excellent. Paleo Coconut Mug Cake, Coconut Flour Chocolate Paleo Mug Cake, and Coconut Flour Paleo Pumpkin Mug Cake – Gluten Free are very similar to this recipe.
Servings: 1
Preparation duration: 5 minutes
Cooking duration: 1 minutes
Ingredients:
1/4 tsp baking powder (commercial baking powder is not paleo so you may need to make your own homemade paleo baking powder)
2 tbsp coconut flour (I used this brand)*
2 tbsp coconut milk
1 tbsp coconut oil, melted (see note below; use virgin coconut oil to keep it paleo)
1 large egg
1 tbsp maple syrup
1 tbsp shredded unsweetened coconut + additional for garnish
Equipment:
microwave
whisk
Cooking instruction summary:
In a large oversized microwave-safe mug (16 oz 20 oz), add all ingredients except shredded coconut. Mix with a small whisk until batter is smooth and egg has been completely beaten in. Stir in 1 tbsp of shredded coconut. Cook cake in microwave at full power for about 1 minute 30 seconds. Cake will initially rise very high before sinking back down when it stops cooking. Allow cake to cool a few minutes before eating. If you want a nicer presentation, you can remove the cake from the large mug and place it into a smaller (around 8 oz) mug. Garnish with more shredded coconut if desired. I topped mine with a mix of unsweetened toasted shredded coconut and coconut flakes.
Step by step:
1. In a large oversized microwave-safe mug (16 oz 20 oz), add all ingredients except shredded coconut.
2. Mix with a small whisk until batter is smooth and egg has been completely beaten in.
3. Stir in 1 tbsp of shredded coconut.
4. Cook cake in microwave at full power for about 1 minute 30 seconds. Cake will initially rise very high before sinking back down when it stops cooking. Allow cake to cool a few minutes before eating. If you want a nicer presentation, you can remove the cake from the large mug and place it into a smaller (around 8 oz) mug.
5. Garnish with more shredded coconut if desired. I topped mine with a mix of unsweetened toasted shredded coconut and coconut flakes.
Nutrition Information:
covered percent of daily need
