Coconut Mug Cake
One of the 10 finalists for the Community Recipe Challenge, this Coconut Mug Cake is moist and delicious and perfect for a fast metabolism. It’s the best sweet treat for Phase 3 with an infusion of healthy fat from the coconut oil. Each Coconut Mug Cakes counts as one healthy fat portion if you’re trying to lose 20 pounds or less. Yes; cake can help you lose weight! Thanks to Cecilia for this yummy recipe!
Notes from our taste testers:
- “This is beyond delicious”
- “It’s so soft and light. I can’t believe this is healthy!”
- “Coconut never tasted so good!”
Prep time: 5 minutes
Total time: 8 minutes (if cooking in the microwave)
Serves: 2
Phase 3
Ingredients
2 Tbsp. coconut flour
¼ tsp. baking powder
1 egg at room temperature
2 Tbsp. softened coconut butter
1-½ Tbsp. melted coconut oil
3 Tbsp. boxed coconut milk (or almond milk)
1 ½ Tbsp. xylitol (or stevia to taste)
¼ tsp. pure vanilla extract
A little bit of shredded coconut to sprinkle
Directions
In a small bowl, mix coconut flour and baking powder until combined. Add the egg, coconut butter, coconut oil, xylitol, coconut milk and vanilla, then mix until you get a smooth batter.
Pour batter into two small mugs or 4oz mason jars and sprinkle with a pinch or two of shredded coconut. Bake on a cookie sheet at 350° for 25 -30 minutes or you can also put them in the microwave for about 2 minutes (check at 1:30 minutes.)
You can also double or triple the recipe and use a silicon cupcake mold to make 4 or 6 portions at once.
One of the 10 finalists for the Community Recipe Challenge, this Coconut Mug Cake is moist and delicious and perfect for a fast metabolism. It’s the best sweet treat for Phase 3 with an infusion of healthy fat from the coconut oil. Each Coconut Mug Cakes counts as one healthy fat portion if you’re trying to lose 20 pounds or less. Yes; cake can help you lose weight! Thanks to Cecilia for this yummy recipe!
Notes from our taste testers:
- “This is beyond delicious”
- “It’s so soft and light. I can’t believe this is healthy!”
- “Coconut never tasted so good!”
Prep time: 5 minutes
Total time: 8 minutes (if cooking in the microwave)
Serves: 2
Phase 3
Ingredients
2 Tbsp. coconut flour
¼ tsp. baking powder
1 egg at room temperature
2 Tbsp. softened coconut butter
1-½ Tbsp. melted coconut oil
3 Tbsp. boxed coconut milk (or almond milk)
1 ½ Tbsp. xylitol (or stevia to taste)
¼ tsp. pure vanilla extract
A little bit of shredded coconut to sprinkle
Directions
In a small bowl, mix coconut flour and baking powder until combined. Add the egg, coconut butter, coconut oil, xylitol, coconut milk and vanilla, then mix until you get a smooth batter.
Pour batter into two small mugs or 4oz mason jars and sprinkle with a pinch or two of shredded coconut. Bake on a cookie sheet at 350° for 25 -30 minutes or you can also put them in the microwave for about 2 minutes (check at 1:30 minutes.)
You can also double or triple the recipe and use a silicon cupcake mold to make 4 or 6 portions at once.
