This quick and wholesome coconut cake is perfect for anyone craving a sweet treat without flour or refined sugar. It’s naturally sweetened, packed with coconut flavor, and comes together in just a few minutes using simple pantry staples. Soft, moist, and wonderfully aromatic, this single-serve cake makes an ideal healthy snack or light dessert. Whether you follow a gluten-free lifestyle or simply want a guilt-free treat, this 5-minute coconut cake will become a go-to recipe you can whip up anytime.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Servings: 1–2
Ingredients
- 3 tablespoons unsweetened shredded coconut
- 1 tablespoon coconut flour (or an extra tablespoon shredded coconut if needed)
- 1 large egg
- 2 tablespoons coconut milk (or any milk of choice)
- 1 tablespoon melted coconut oil
- 1½ tablespoons honey or maple syrup (or use a sugar-free syrup if preferred)
- ½ teaspoon vanilla extract
- ¼ teaspoon baking powder
- A pinch of salt
Instructions
- In a small mixing bowl, whisk the egg until smooth and lightly frothy. This helps the cake rise and stay soft.
- Add the coconut milk, melted coconut oil, honey or your preferred sweetener, and vanilla extract. Stir until the mixture is fully combined.
- Sprinkle in the shredded coconut, coconut flour, baking powder, and a pinch of salt. Mix until a thick batter forms. The batter should be scoopable but not dry; add a teaspoon of milk if it seems too thick.
- Pour the batter into a microwave-safe mug, ramekin, or small bowl. Make sure the container is only half full to allow the cake to rise properly.
- Microwave on high for 90 seconds to 2 minutes. The exact time depends on your microwave’s power. Start with 90 seconds and add 10-second intervals if the center still looks wet.
- Carefully remove the cake using oven mitts. Allow it to cool for at least 1 minute so the texture sets.
- Enjoy warm straight from the mug or turn it onto a plate for a cleaner presentation.
Notes
- You can replace honey with a sugar-free sweetener such as monk fruit syrup for a lower-carb option.
- For a richer flavor, add a tablespoon of unsweetened coconut cream to the batter.
- If you don’t have coconut flour, increase the shredded coconut slightly, but do not add too much liquid because coconut tends to absorb moisture.
- To make the cake more airy, separate the egg yolk and egg white. Beat the white until fluffy, then fold it into the batter.
- Top your cake with fresh berries, a spoonful of Greek yogurt, or a light drizzle of sugar-free chocolate for extra indulgence.
Nutrition Information (Approximate per serving)
- Calories: 240–280
- Protein: 7–8 g
- Fat: 18–22 g
- Carbohydrates: 12–18 g (varies depending on sweetener used)
- Fiber: 3–5 g
- Sugar: 5–10 g (lower if using sugar-free sweetener)
This quick coconut cake is a simple, healthy delight that fits perfectly into busy schedules and clean-eating routines. Enjoy it as a morning pick-me-up, after-dinner treat, or anytime you need something naturally sweet and satisfying.