Sunday, November 15, 2009

Coconut Mug Cakes

Hubby hates chocolate. People ask me how a chocolate lover like me can live with an anti-chocolate person. My stock answer is, "More for me!"

Last night I went to a Pampered Chef party where they made these delicious-looking miniature gooey chocolate cakes. Of course I just had to look and not touch. So today I decided it was time to make chocolate mug cakes, which I did, using potato starch instead of wheat flour. But-what to make for Hubby's Sunday night treat? This recipe came from that and he ADORED it!

Coconut Mug Cakes

4 T flour of choice (I used 3 T potato starch and 1 T coconut flour)(hubby didn't miss the wheat)
4 T sugar
1 egg
3 T milk
3 T cooking oil
1/4 tsp coconut extract
3 T shredded coconut

I don't mix my mug cakes in the mug, I use a small bowl, so stir together flour and sugar in a small bowl. Add the rest of the ingredients, except coconut, and mix until just blended with a wire whisk. Stir in coconut.

Brush a bit of oil in 2 8-ounce ramekins and sprinkle with a bit of sugar. Divide batter between the two ramekins. Cook in the microwave approximately 1 minute 45 seconds. You might have to play a bit to get the right time, given the differing wattages of microwaves. Let cool a bit, turn out and serve.

I served this to Hubby with a big scoop of vanilla ice cream and some raspberry Italian soda syrup. I kid you not, he went nuts for it! Then he suggested next time I use the Italian coconut syrup that's in the pantry downstairs. Sounds good to me.


  1. Marty

    How did you change the Pampered Chef Recipe. I would love to add it to my shows for those who are gluten intolerant.

  2. Heather, I just substituted potato starch and/or coconut flour for the wheat flour. The actual mug cake recipe is the standard one you can find by Googling "chocolate mug cake."

  3. This is my first attempt at a microwave mug cake. I was looking for a non-chocolate version and this looked yummy. I cooked for 1 min 50 sec as suggested, but it didn't look done, so I put in in for another minute. Maybe this still was not enough because it came out heavy and chewy - not cake-like at all. Is it the cooking time? Or is this a chewy kind of thing?

  4. It is a bit heavy-what kind of flour did you use? After having made this recipe a lot I now find I have the best luck with a combo of sorghum and either potato starch or tapioca starch-half and half. I'm interested to know how yours turns out.


I am excited to hear from you, but I will check out your comment before posting it just in case... I do want your input and help with allergies!