Banana Chocolate Lava Mug Cake (Gluten-free and Paleo)

Banana Chocolate Lava Mug Cake: The ooey, gooey center of a molten chocolate cake in a moist banana bread. Made with coconut flour, this makes a perfect single-serve Gluten-free and Paleo-friendly dessert for breakfast!

How this delicious concoction was born? I wanted both – a banana bread and also a molten chocolate cake – so I just put them both together in this one recipe. So good!

This is another one of those recipes I made ages ago but forgot to post and the photos didn’t cut it anymore.

If I remember right, the recipe was pretty spot on when I had made it the first time back in Sept 2019, so about a year ago! But for some reason it didn’t happen when I tried it again for the reshoot. Or the re-reshoot.

What made the last one right? Switched up the recipe, and used nut butter for the filling along with some chocolate chips. The dream melty filling with the perfectly textured cake.

Made it again just coz 🙂

Paleo Banana Bread Mug Cake Ingredients:

• Ripe Banana
• Coconut Flour
• Egg
• Splash of Almond Milk
• Bit of Maple Syrup, I’d recommend a stevia or monk fruit sweetened one
• Baking Powder
• Vanilla Extract
• Optional Cinnamon Powder, but it really gives it the classic banana bread warmth

The Molten Lava Chocolate filling for the Banana Mug Cake

• Almond Butter or any other neutral nut or seed butter like cashew, macadamia or even a blend of all. I wouldn’t recommend peanut butter as it has a very strong flavor.
• Chocolate Chips or chopped chocolate, but I’d recommend a stevia sweetened sugar free one like Lily’s

How to make Paleo and Gluten Free Banana Mug Cake in the Microwave

1. Mash the banana in a bowl
2. Add in the coconut flour, egg, maple syrup, baking powder, vanilla and cinnamon, and mix.
3. Grease a microwave safe mug and pour in ⅔ of the banana cake batter in. Use a slightly big mug since the cake rises a lot.
4. Spread the almond or other nut butter in the middle, leaving a ring of ½” from the edges.
5. Sprinkle the chocolate chips on the almond butter.
6. Pour the remaining batter.
7. Microwave for about 2 minutes until the top is set. Add more time at 5 second intervals if you need to.

Instead of the microwave, you can also bake this single serving banana bread in the oven at 350°F for 15-17 minutes.

What makes this a healthy banana molten chocolate lava cake

The recipe uses coconut flour and almond milk, so its not only Paleo and Gluten-free, but Dairy-free as well.

Naturally sweetened with the banana, if you use stevia sweetened chocolate chip and maple syrup, this paleo mug cake has no added sugars either!

Recommendation? Lily’s Milk Chocolate Baking Chips and Sweetleaf Stevia Sugar-Free Maple Syrup.

To make this banana mug cake Vegan, you could try to replace the egg with a flax egg, but I haven’t tried it yet.

For a nut-free banana bread in a mug recipe, use cashew butter or sunflower seed butter, but the latter might change the taste a tiny bit.

Can you store this Banana Mug Muffin?

This easy microwave banana bread mug cake recipe takes just 4 minutes, so it’s the perfect on-the go breakfast or dessert. 

I would really recommend having it fresh, but if you really must make it ahead, you can store it in the fridge for may be 2 days. Use an airtight container though.

Some more delicious mug cakes you might like:

• Light & Healthy Whole Wheat Chocolate Mug Cake
• Guilt-free Chocolate Chunk Pumpkin Mug Cake
• Microwave Banana Bread in a Mug (Paleo-friendly)
• Chocolate Chip Pancake Mug Cake (Vegan & Paleo)

Banana Chocolate Lava Mug Cake (Paleo)

5 from 1 vote

Print recipe Pin Recipe

Prep Time2 minutes mins

Cook Time2 minutes mins

Total Time4 minutes mins

Servings: 1 8oz mug cake

Calories: 337kcal

Course: Breakfast, Dessert

Cuisine: American

Banana Chocolate Lava Mug Cake: The ooey, gooey center of a molten chocolate cake in a moist banana bread. Made with coconut flour, this makes a perfect single-serve Gluten-free and Paleo-friendly dessert for breakfast!

Ingredients

• ½ medium Banana, ¼ cup mashed, 60g
• 2 tablespoon Coconut Flour, about 16g
• 1 Egg
• 1 tablespoon Almond Milk, or other
• 2 teaspoon Maple Syrup, Stevia sweetened preferred, 10ml
• ½ teaspoon Baking Powder
• ¼ teaspoon Vanilla Extract
• ⅛ teaspoon Cinnamon Powder

Filling:

• 1 tablespoon Creamy Almond Butter
• 1½ teaspoon Chocolate Chips, Stevia Sweetened preferred, 7g

Instructions

• Lightly grease a 10-12 oz microwave-safe mug with cooking spray or coconut oil.
• In a medium bowl, mash the banana with the back of a fork.
• Add coconut flour, egg, almond milk, maple syrup, baking powder, vanilla and cinnamon, and whisk until combined.
• Pour ⅔ batter in the mug.
• Spread almond butter evenly in the middle, leaving about ½” from the edge, add chocolate chips on top, and pour in remaining ⅓ batter.
• Microwave on high for 2 minutes. Center of the top surface should be dry. Microwave additional time at 5 second intervals if needed, but don’t overcook.
• Let cool 2-3 minutes and dig in!

Notes

Recipe adapted fromEating Bird Food.

You get an 8 oz serving size, but make sure the cup is larger so the cake can rise without having the batter spill out.

Product Recommendations:

• SweetLeaf Stevia Sugar-Free Syrup in Maple
• Lily’s Milk Chocolate Baking Chips

Nutrition:

• Servings: 1 8oz mug cake | Serving size: 1
• Calories: 337kcal
• Fat: 17.1g | Saturated fat: 5.4g
• Carbohydrates: 36.7g | Fiber: 10.9g | Sugar: 8g
• Protein: 13.7g