As the saying goes, New Year, New Beginnings. I like to start the year with positive intentions and resolutions. This year I am vowing to experiment more in the kitchen to keep my meals interesting, healthy and wholesome. I want try new techniques, new dishes, new grains and of course new desserts to open up my foodie world.
Last year, mug cakes were all the rage, but I never tried one myself. Mug cakes are made by microwaving a single serving of cake in a mug. They are intended to put those cake cravings to bed in an instant without the hassle of baking and decorating an entire cake. With my new KitchenAid® Convection Microwave with High-Speed Cooking, I set out to experiment with mug cakes and created this Chocolate Coconut Mug Cake.
This cake is very easy to whip up and uses coconut oil and coconut milk instead of eggs to keep the decadent chocolate cake moist and soft. To make the cake, whisk together the sugar, coconut milk, coconut oil and vanilla. Then add in the flour, cocoa powder, baking powder and salt and mix until the batter is thick and combined. Pour the batter into a microwavable mug, filling it 3/4 way to the top. Microwave the cake in your KitchenAid® Convection Microwave with High-Speed Cooking for about a minute until a toothpick inserted in the center comes out almost clean. What’s great about this KitchenAid® Microwave is that the convection feature bakes the cake evenly so I get an oven-like result in only a few minutes!
Since we’re celebrating National Whipped Cream Day today, I topped my mug cake with fresh homemade coconut whipped cream and toasted coconut flakes.
To make the coconut whipped cream, freeze the bowl and whisk attachment of your KitchenAid® Stand Mixer for 10-15 minutes before using. Then, carefully open both cans of coconut milk without shaking them. We want to make sure the thicker coconut cream stays separated from the thinner coconut water. Take the thicker coconut cream portion from the top of each can and whip it in the Stand Mixer until soft peaks form, about 3-4 minutes on medium speed. If using powdered sugar, add it in after whisking the coconut milk and whisk until stiff peaks form. Top the cake with the whipped coconut cream and a sprinkle of toasted coconut flakes.
This dairy-free chocolate coconut mug cake is a great way to start my year of foodie experiments! I can only imagine the different flavors I’m going to add to this basic chocolate mug cake recipe the next time I make it.
Happy baking! Be sure to share your take on this Chocolate Coconut Mug Cake recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.
Chocolate Coconut Mug Cake
Makes 1 mug cake
2 tablespoons granulated sugar
1/4 cup coconut milk
2 tablespoons coconut oil, melted
1/4 teaspoon vanilla extract
1/4 cup all-purpose flour (or 1-to-1 gluten free all-purpose flour)
3 tablespoons cocoa powder (I used Dutch unprocessed)
1/4 teaspoon baking powder
Pinch of salt
Coconut whipped cream (recipe below)
Toasted coconut flakes
In a small bowl, whisk together the sugar, coconut milk, coconut oil and vanilla extract. Add in the flour, cocoa powder, baking powder and salt. Mix until combined and batter is thick.
Transfer cake batter to a microwavable mug. Fill 3/4 or less to make room for the cake rising. Using your KitchenAid® Convection Microwave with High-Speed Cooking, microwave the mug for 60-70 seconds. A toothpick inserted into the center should come out almost clean.
Top cake with coconut whipped cream and coconut flakes.
Coconut Whipped Cream
2 cans (14.5-ounce) coconut milk, chilled
2 tablespoons powdered sugar (optional)
Place the bowl and whisk attachment of your KitchenAid® Stand Mixer in the freezer for at least 10-15 minutes to chill.
Carefully open the chilled coconut milk cans. Be careful not to shake as you want the top layer. Once open, scoop out the top layer of each can and place into the bowl of the stand mixer.
Using the whisk attachment, whisk the coconut cream until soft peaks form, 3-4 minutes on medium speed. Add in the powdered sugar if using and whisk until stiff peaks form. Top the cake with the whipped coconut cream.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*