Single Serving Paleo Chocolate Cake

Sunday, March 23, 2014 Alanna Figueira 5 Comments

I love the idea of the single serve microwave mug cakes.  Sometimes you just want one piece of cake and don't want to have to worry about sending the rest off to someone's office or something so you won't eat the whole thing. Especially when it comes to paleo baking, the ingredients are expensive!  So here is a chocolate cake for one.  I made it coconut based because many people have mentioned almond sensitivity lately.  So this is almond free.  I like that you get the protein from the egg and fat from the coconut oil in here so it's not just a treat.  Depending on where you are with your "sugar dragon", use less or more of the coconut sugar.  I can eat this with no coconut sugar.  And like it.  Serve this with some paleo whipped cream The cake will pop out of the ramekin onto a plate if you want to serve it like that, but you can also just eat it out of the ramekin.  Eat it hot! The cakes in the photos are topped with melted buttercream frosting You can also use as frosting and also in place of the chocolate chips- it's even better this way; more moist and healthier too.  My favorite cakes are definitely made with my raw milk chocolate.  

I don't own a microwave and I will never have a microwave in my home. So this is like a mug cake but you just have to wait the whole 25 minutes rather than nuke it.  Sorry.  Here's the big but- you can microwave it.  Yup, for about a minute.  I haven't tried but I've been told by many readers it's good microwaved and is like a "lava cake".  So fine.  

Single serve paleo chocolate cake 


1 egg
2 Tbsp coconut flour
2 Tbsp unsweetened cocoa
1 Tbsp full fat coconut milk
1 Tbsp coconut oil
1 Tbsp coconut sugar
1/8 tsp baking soda
Dash salt 
Dash vanilla 
2 tbsp chocolate chips - this is AWESOME with my raw chocolate


1.  Preheat oven to 350F and spray a ramekin with oil.

2.  Mix all of the ingredients in a bowl until combined.  You can use a blender or food processor for all but the chocolate chips, but it's not necessary.  

3.  Scoop into ramekin, it will be thick.

4.  Bake for 25 mins or microwave for 1 minute. Enjoy hot with whipped cream and fresh fruit!

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  1. What is your opinion on cacao? Is it the same as cocoa?

    Also, for the full fat Co milk, is that the hard layer on top of the Can when refrigerated or the whole can mixed With the water?

    1. I actually use cocao, but I write cocoa because it is more familiar to readers and more available. They are not the same, but can be substituted with no obvious differences. Cocao is much healthier and rich in nutrients and antioxidants while cocoa is not because it is very processed. If you can find cocao, use it! Yes, the hard layer that separates from the water is the fat and that is what I am referring to.

  2. Have u tried hemp protein powder instead of coconut flour?

    1. No, but coconut flour is extremely absorbent and there are not any substitutes 1:1 that I know of.

  3. Any egg subs you can think of? My son has limited safe foods but coconut and cocoa are two of them along with apples, banana, almonds