Ingredients

The following ingredients have 1 Servings
  • 2 tbsp coconut flour ((see note))
  • 1 tbsp coconut oil (melted (see note))
  • 1/4 tsp baking powder (commercial baking powder is not paleo so you may need to make your own homemade paleo baking powder)
  • 1 large egg
  • 2 tbsp coconut milk
  • 1 tbsp maple syrup
  • 1 tbsp shredded unsweetened coconut + additional for garnish

Instruction

  • In a large oversized microwave-safe mug (16 oz – 20 oz), add all ingredients except shredded coconut. Mix with a small whisk until batter is smooth and egg has been completely beaten in.
  • Stir in 1 tbsp of shredded coconut.
  • Cook cake in microwave at full power for about 1 minute 30 seconds. Cake will initially rise very high before sinking back down when it stops cooking. Allow cake to cool a few minutes before eating. If you want a nicer presentation, you can remove the cake from the large mug and place it into a smaller (around 8 oz) mug. Garnish with more shredded coconut if desired. I topped mine with a mix of unsweetened toasted shredded coconut and coconut flakes.