Chocolatey gluten free mug cake is so easy to throw together when you’re craving something sweet. This recipe takes a few basic ingredients and turns them into delicious, moist cake. Easy to make dairy-free!
What Makes This Recipe So Good
- Remember Easy Bake Ovens? This is kind of like a grown-up version of that… only way better. In less than 5 minutes you’ll go from ingredients to gluten free chocolate cake, with minimal effort.
- The single-serve portion size is so convenient for anyone living alone or just watching what they eat. You won’t be tempted to eat 2 or 3 cupcakes or a slice of cake as big as your head since you’re only making one mini-cake at a time.
- This recipe is egg-free, which means it won’t have a rubbery texture when you microwave the batter. Instead it’ll be moist and light and melt-in-your-mouth good!
Gluten Free Flour – Your results will vary depending on the brand of flour you use. If your attempts at mug cake are a bust, you may need to try a different brand or type of gluten free flour. We used King Arthur Gluten Free Measure for Measure Flour for our mug cake, so we can vouch for it working correctly.
- The cake will rise and expand as it “bakes” in the microwave. If your mug is on the small side, put a paper towel or a dish underneath it in the microwave, to catch any overflow.
- You can make this mug cake in the oven if you prefer not to use a microwave, just be sure to use an oven-safe mug. Place the mug on a baking sheet, then bake 15-20 minutes at 350° Fahrenheit.
- To cut down on clean-up, you can mix all of the ingredients directly in the coffee mug. I think it’s a little easier to mix them in a bowl and pour them into the mug, but do what works for you!
- This recipe makes one single-serve mug cake. For larger quantities of cake, try this recipe for the Best Chocolate Paleo Cupcakes Ever (Gluten Free) from our sister site, 40 Aprons!
More Gluten Free Recipes You’ll Love
- Gluten Free Ginger Snaps
- Gluten Free Pecan Pie
- Peanut Butter Pancakes (Gluten Free)
- Perfect Paleo Brownies (Gluten Free)
- Gluten Free Red Velvet Cake
- 2 tablespoons neutral oil (canola, vegetable, avocado, coconut, etc.)
- ¼ cup milk plus 1 tablespoon
- 1 teaspoon vanilla
- ¼ level cup all-purpose gluten free flour see Notes
- 2 tablespoons granulated sugar
- 3 tablespoons cocoa powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoons chocolate chips for topping
- Medium bowl
- Microwave-safe mug
- In medium bowl, whisk together wet ingredients.
- Add in flour, sugar, cocoa powder, baking soda, and salt.
- Stir batter until no clumps remain.
- Pour batter into mug. Top with chocolate chips. Microwave 1 minute, then in subsequent 10-second intervals if needed until "baked".
- We used King Arthur’s Gluten Free Measure for Measure Flour which includes xanthan gum. If your all-purpose gluten free flour doesn’t include xanthan gum, be sure to add some in separately. For a recipe this small, you should only need a dash.
- Our mug cake was ready after one minute in the microwave, but every microwave is different. You may need to heat your cake batter longer, but don’t go too long or your cake will be super dry. Check the doneness by inserting a knife or toothpick into the center of the cake – if it comes out clean (or with just a few crumbs) then you’re good to go!
- Make it Dairy Free: use almond milk or coconut milk, and vegan chocolate chips.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.