If you like pastries without complications, today's recipe is ideal. These are coconut and cocoa mug cakes (a winning combination!) that Beatriz, author of To Be Gourmet , has prepared in a traditional way: mixing the ingredients in a bowl and cooking the mug cakes in the oven. I encourage you to try them, the result is a delicious cake and a most original presentation.

I have been seeing the famous mug cakes in magazines, books and the internet for some time. It turns out that their appeal seems to be that they are individual cakes whose dough is made in the same cup by stirring the ingredients with a fork and then it is baked in the microwave in about five minutes.

It seems that everything is an advantage, but these desserts or express snacks do not stand the passing of time with the same dignity as a traditional cake, that seems to be clear; although on the contrary, they are very well received by children, and very attractive and original as a presentation.

So if the problem is the microwave issue, let's make them in the oven with containers like Emile Henry's ramekins , which are perfectly suitable to withstand high temperatures (being also valid for microwaves, yes). And put to mix, frankly I prefer to mix 8 mug cakes at once than one at a time, so let's also do this step in the traditional way, and although the method is clearly not the same, we are going to call these cakes mug cakes in a cup or glass because that is literally what they are….

I have used coconut oil instead of butter because it has magnificent health properties, helping among other things to keep cholesterol at optimal levels.

cocoa and coconut mug cakes

Emile Henry nº8 ramekins , Bérard flour spoon and Master Class round board

Ingredients (for 8 mug cakes)

  • 5 eggs L
  • 250g of sugar
  • 250g La Tourongelle coconut butter * (coconut oil)
  • 200ml of liquid cream 18%MA
  • 250g of flour
  • 1 packet of yeast
  • 250gr of chocolate powder
  • Icing sugar for dusting
  • pecans to garnish

*By coconut butter we mean coconut oil, which in its natural (unheated) state is solid and resembles butter.


  1. In a container we beat the eggs with the sugar with the help of some rods .
  2. Add the coconut oil and liquid cream and continue beating until a homogeneous mixture remains.
  3. In another bowl we put the flour (previously passed through the sieve ), the yeast and the chocolate powder and mix them.
  4. Little by little we are incorporating these dry ingredients into the previous mixture.
  5. Pour the dough into one of the ramekins at home, leaving a couple of centimeters from the top edge.
  6. Preheat the oven to 180º, introduce the ramekins and leave them for twenty minutes.
  7. We wait for the container to cool and decorate with icing sugar and pecans.

coconut and chocolate mug cakes

La Tourongelle coconut butter , Emile Henry nº8 ramekin set , De Buyer copper saucepan and Master Class round board

To make these individual biscuits it is not necessary to grease the container, and also if the diner prefers it, they can very easily remove it from the ramekin and take it on the plate with a fork or spoon. They fall apart on their own!


Claudia Ferrer


Winny said:

Con chocolate en polvo,quereis decir cacao puro ?

Claudia&Julia said:

Os pedimos disculpas por el error cometido. Ahora mismo lo revisamos y rectificaremos estos datos para que queden claros.
Muchísimas gracias por avisarnos!

Manuel Carrasco said:

Imagino que la nata es del 35% materia grasa. Además se les ha olvidado integrarla en la receta y en qué momento se añade.
Se debería leer antes de publicar.

Encarna said:

Buenos días…. Cuanta cantidad de harina se necesita? No lo pone en los ingredientes….

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