Coconut-Fudge Mugcake

Mug cakes seem to be the breakfast-and-snack rage of late, and it’s a small wonder why: they’re quick, simple, and appealing to the palate. Not to mention, rather adorable to behold.

My breakfast tends to consist of oatmeal in some fashion – a good portion of my recipes, such as Pumpkin Pie, Salted Maple, or Nutella, are available in my oatmeal e-book entitled Goodness Gracious, Great Bowls of Oats. Yesterday and today, though, while oats were still a viable option, I decided to switch it up and try something a touch more ambitious and with a bit of experimentation involved. Donning my science cap in the kitchen is a lot of fun to me, especially when the result is as successful as the mugcake I am presenting to you today.

This mugcake can be customized to fit your daily cravings, and I will provide a few additional combinations with which you can fiddle at the very end of this post. Because chocolate is so often what my body screams for at 7 in the morning, the mix here is the primary focus of this recipe. The lump of fudgy goodness is sweet, smooth, and brimming with the flavors of cocoa and coconut. I paired my cake with chopped pear and kiwi, and would even consider making two mugcakes for a more filling meal.

I used banana for substance and sweetening, but you can probably replace such with another creamy fruit or vegetable: puree, sweet potato, and avocado are all things you can try. If you do, let me know how it goes!


Coconut-Fudge Mugcake


1 banana, mashed

1/2 cup oats, whole or ground into a flour (you can also use regular, spelt, or wheat flour)

1/4 tsp baking soda

1 tsp coconut oil

1 tsp cocoa powder

1 tbsp shredded coconut

1/2-1 tbsp water, yogurt, or cottage cheese

Sprinkle or two of cinnamon

Chocolate chips (optional but recommended)

ASSEMBLY: Mash banana in a microwavable mug (crucial so you don’t burn yourself). Add oats and mix well until thick, then add baking soda, oil, cocoa, coconut, and cinnamon; mix well. If you feel your mug cake is so thick or dry, add water/yogurt/cottage cheese – this depends on your personal tastes – and mix. Finish off with chocolate chips if you are using them. Microwave cake for 2-3 minutes or until fork/toothpick inserted comes out clean. To remove, run a knife around the edges of the cake and push onto a plate. Serve warm with peanut butter (optional) or any other toppings.


1. APPLE CINNAMON – Omit cocoa and coconut. Use about 2 tsp cinnamon and diced apple – depending on the size of your apple, 1/2 of the fruit or less should be sufficient.

2. BERRY BLAST – Omit cocoa and coconut. Add 2 tbsp of mashed berries, or berry jam.

3. GINGERBREAD – Omit cocoa and coconut. Experiment with spice amounts based on your tastes, but use ginger, molasses (no more than 2 tsps), a tiny pinch of clove, and cinnamon.


Instagram: @kells__noel (two underscores)


12 thoughts on “Coconut-Fudge Mugcake

      1. Hey! so I tried it! first time didn’t go to well, don’t even know what I did wrong. I tried it again last night with my roommates and it was amazing! keep the recipes comin! 🙂


      2. Wonderful to hear it! Hmm, maybe a touch too long/not long enough in the microwave? Sometimes microwaves can be very finicky. Thank you for the feedback – certainly gives me inspiration to fiddle about in the kitchen! 🙂

        Liked by 1 person

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