Mug O’ Cake: Gluten-Free, Dairy-Free, Sugar-Free

Shalom Y’all,

As I am low-carbing, I wanted to have my own Mug O’Cake. Here’s what I do:

  • 2 Tablespoons organic golden flax meal, freshly ground
  • 1/2 teaspoon baking powder
  • 1 teaspoon stevia extract (or to taste – each brand is different)
  • 2 Tablespoons unsweetened cocoa powder
  • 1/2 teaspoon pure vanilla extract
  • 1 large organic egg
  • 3 Tablespoons organic virgin coconut oil, melted
  • 2 Tablespoons water

In a 4 cup measuring cup, place all the dry ingredients and whisk together with a fork or small whisk.

Add in wet ingredients and whisk briskly to fully incorporate ingredients until smooth.


Use glass measuring cup, or any microwave-safe 16 ounce cup container. I like to use over-sized (16-ounce) coffee mugs. Microwave uncovered on HI for 2 minutes. Let cool 5 minutes. Serve in mug.

NuWave Infrared Oven:

Place batter in a 16-ounce oven-proof mug or bowl (I use French Soup bowls). Place rack in 1-inch position.

Bake on HI for 15 minutes. Let cool 5 minutes. Serve in bowl.


About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.