Gluten-Free and Vegan Dark Chocolate Mug Cake
Recipe type: Dessert
Cuisine: Gluten-Free, Vegan, Dairy-Free, Vegetarian
Serves: 1
  • 3 tablespoons coconut flour
  • 3 tablespoons of almond milk (or other non-dairy milk)
  • 2 tablespoons cocoa powder
  • 2 tablespoons of coconut oil, melted (see note)
  • 1 tablespoon raw blue agave
  • ¼ teaspoon baking powder
  • 1 dark chocolate square, unwrapped
  • 1 strawberry, sliced
  • Pinch of salt
  1. Place the coconut flour, cocoa powder, baking powder, and salt into a microwave safe mug. Mix thoroughly.
  2. Add the agave, almond milk, and melted coconut oil in with the dry ingredients. Stir well until the batter is smooth.
  3. Place the mug in the microwave and cook for 2 minutes.
  4. While the cake is cooking, place the dark chocolate square between the tines of a fork (see picture in post).
  5. Carefully remove the mug from the microwave (it will be hot!). Stick the fork with the chocolate square gently into the center of the cake. Once the chocolate square is firmly inside the cake, remove the fork. Allow to sit for 1-2 minutes, so the chocolate can melt and the cake can start to cool.
  6. Arrange strawberry slices on top of the cake. Enjoy!
Coconut oil is a solid, so in order to make sure it can be easily mixed into the cake batter, put it in a microwave safe dish and melt it for about 10-15 seconds before adding it to the mug.

Baking powder contains a starch—usually, cornstarch, which is gluten-free. However, if you have a gluten sensitivity always check that your baking powder does not have any gluten-containing ingredients, just to be safe!

For a nut-free cake, replace the almond milk with coconut milk.
Recipe by A Bite of Inspiration at