If you have any food sensitivities, this flourless dark chocolate mug cake with creamy coconut cream is for you. This cake is dairy-free and gluten-free! A rich chocolatey batter is made from coconut oil, baker’s chocolate, almond flour, and Rodelle’s rich baking cocoa.  The mug is microwaved briefly for 45 seconds for a cake that is perfectly cooked but moist. The hot cake is topped with cold coconut cream, which deliciously melts into the cake.


For the mug cake

  • 1 tbsp coconut oil (14 g)
  • 1 oz unsweetened baking chocolate (28.3 g)
  • 4 tbsp granulated sugar (50 g)
  • ½ tsp baking powder (2.4 g)
  • 2 tbsp almond flour (12 g)
  • 1 tsp Rodelle Gourmet Baking Cocoa (2.5 g)
  • 1 large egg (57 g)
  • ½ tsp Rodelle Baker’s Extract (2.5 ml)

For the coconut cream

  • 1 tbsp coconut cream, thoroughly chilled (14 g)
  1. In a 10 oz coffee mug, combine the coconut oil and unsweetened baking chocolate. Microwave in increments of 30 seconds, stirring after each heating until melted.
  2. Add in the sugar, baking powder, almond flour, and baking cocoa. Mix well to combine.
  3. Then crack in the egg and add the extract. Mix again well.
  4. Microwave the mug for 45 seconds on high (up to one minute for some microwaves). The cake should be puffed and cooked through.
  5. Top the cake with coconut cream.


  • Do not overbake the cake! Start with 45 seconds adding 10-15 seconds as needed.
  • If you can handle dairy, you can substitute coconut oil and coconut cream for butter and whipped cream.

Note: this recipe was prepared for Rodelle by Amanda at @frommetovuu.