In small bowl or large mug whisk together coconut flour, cocoa powder and baking powder.
Add egg, coconut milk, coconut oil, maple syrup and vanilla and mix until everything is very well combined.
If you used a bowl for mixing ingredients, fill the batter into a large mug and microwave on high for about 1.5-2.5 minutes. Start checking at the 1 minute mark.
Let the coconut flour chocolate mug cake sit for a couple minutes before eating. Optionally top with whipped coconut cream, chocolate chips and/or sliced almonds.
To bake the chocolate mug cake in the oven, preheat it to 350°F. Timing will depend on a number of factors (check blog post for details). It will take anywhere from 15-30 minutes. You want the mug cake to be set but still springy.
*I recommend Lakanto's monk fruit syrup
** Lily's brand makes sugar-free, stevia sweetened chocolate chips