Gluten Free Mug Cake
Posted: 09/11/26
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This Gluten Free Mug Cake is simple to throw together when you’re craving something sweet. It takes a few basic ingredients and turns them into delicious, melt-in-your-mouth, moist, single-serving chocolate cake that’s ready to eat in just a few minutes. Gluten-free and super easy to make dairy-free!
What Makes This Mug Cake Recipe Different
- 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 wanting healthier eating habits. 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 is SO fudgy, and I’m here for it. Using an egg yolk gives the cake richness and structure without that icky rubbery texture that can happen when using a microwave.
Cheryl’s Tested Notes & Tips
- 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. Or use a mug that holds at least 10-12 ounces.
- I measure the flour carefully! Spoon it into the tablespoon and level it off. Packing in too much flour can make a tiny cake surprisingly dry—we don’t want that! Also, stop mixing once the flour disappears, as overmixing can create a gummy texture.
- Watch the cooking process carefully. Every microwave is different, so I cook in short bursts and stop when the top is just set, but the center still looks a little glossy. It’ll totally continue cooking as it rests.
Other Good Tips
- You can make this mug cake in the oven if you prefer not to use a microwave. Be sure to use an oven-safe mug! Place the mug on a baking sheet, then bake your cake for 15-20 minutes at 350° Fahrenheit.
- This recipe makes one single-serve mug cake. For larger quantities of gluten-free chocolate cake, try this recipe for the Best Chocolate Paleo Cupcakes Ever (Gluten Free).
Ingredient Notes
- Use a 1:1 or measure-for-measure baking blend. Try to buy one that contains xanthan gum. If your blend doesn’t include it, I add a scant ⅛ teaspoon so the cake holds together without crumbling.
- Dutch-process cocoa powder is a rich chocolate flavor. Natural cocoa powder will also work, but I’m not a fan because the taste is too light. Dutch cocoa all the way!
- Don’t use a whole egg. Using only the yolk adds richness and helps the cake set without giving it the rubbery texture (that happens with microwave cooking).
- Oil is essential. It keeps the cake tender and moist, even after it begins to cool. Use any kind of neutral oil, like vegetable, avocado, or canola.
Serving Suggestions
- Fresh raspberries or sliced strawberries. So yummy; get in some healthy fruit, which offsets the rich chocolate beautifully.
- Greek yogurt. I add a generous dollop, or lightly whipped cream is a lovely combo, while Greek yogurt would add a thicker, creamier texture.
- Scoop of vanilla ice cream. Of course, for that classic hot-cake-meets-cold-ice-cream situation. It’s my number #1 go-to here.
- Chopped toasted pecans, walnuts, or a small pinch of flaky sea salt. They add nice tastes and textures to the chocolate mug cake.
- Coconut flakes or powdered sugar. The healthier side is obviously coconut flakes, while the powdered sugar is a little more indulgent.
Storage Instructions
This is definitely an “eat it fresh” recipe. Microwave mug cakes tend to become firmer and drier as they sit. If you want to save some for later, cover the cooled mug and put it in the fridge for up to 2 days. Reheat for 10-15 seconds in the microwave, just until warm.
Definitely do not freeze this; a single-serving cake thaws out in a mucky mess usually.
Recipe FAQs
Is this gluten free mug cake dairy free?
It can be. The recipe calls for milk of choice, so almond, coconut, or oat milk all work, and it uses neutral-flavored oil rather than butter. Use dairy-free chocolate chips and the whole thing is dairy free.
Can you make a mug cake without a microwave?
Yes. Use an oven-safe mug, place it on a baking sheet, and bake at 350° Fahrenheit for 15 to 20 minutes.
Why did my mug cake turn out gummy?
Be careful of overmixing and overcooking. Stir only until the dry ingredients disappear, then stop. Microwave just until the top is set but the center remains slightly glossy, so cook in short bursts!
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Gluten Free Mug Cake
This simple microwave recipe takes a few basic ingredients and turns them into a delicious, moist, single-serving chocolate cake that's also entirely gluten-free.
mug cake
Ingredients
- 2 tablespoons unsweetened cocoa powder, preferably Dutch-process
- 1 tablespoon hot brewed coffee or hot water
- 3 tablespoons whole milk
- 2 tablespoons neutral oil, such as vegetable or avocado oil
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- 3 tablespoons gluten-free 1:1 flour blend containing xanthan gum
- 2 tablespoons granulated sugar
- 1 tablespoon packed brown sugar
- ¼ teaspoon baking powder
- ¹⁄₁₆ teaspoon fine salt, or one generous pinch
- 1 tablespoon chocolate chips, divided if desired
Equipment
- small whisk
- microwave-safe coffee mug 10-ounce or 12-ounce mug
- Microwave
- toothpick or butter knife
- small plate or paper towel
Instructions
- Add 2 tablespoons cocoa powder and 1 tablespoon hot brewed coffee or hot water to a 10- to 12-ounce microwave-safe mug. Whisk until they form a smooth, glossy paste with no dry cocoa remaining.
- Add 3 tablespoons whole milk, 2 tablespoons neutral oil, 1 large egg yolk, and ¼ teaspoon vanilla extract. Whisk until the mixture is completely smooth and the yolk is fully incorporated.
- Add 3 tablespoons gluten-free flour, 2 tablespoons granulated sugar, 1 tablespoon packed brown sugar, ¼ teaspoon baking powder, and ¹⁄₁₆ teaspoon fine salt. Stir gently just until no dry streaks remain. Do not overmix.
- Fold in most of the 1 tablespoon chocolate chips, reserving a few for the top if desired. Press the reserved chips lightly into the surface of the batter.
- Microwave on high for 45 seconds. Check the center, then continue microwaving in 10-second bursts until the top is just set and the center looks slightly underdone and glossy. Total cooking time will usually be 55 to 75 seconds, depending on the microwave’s wattage.
- Let the mug cake rest for 1 -2 minutes. The residual heat will finish cooking the center and give it a soft, fudgy consistency. Enjoy warm directly from the mug, and add any topping you like.
Notes
Mixing: For less clean-up, you can mix the ingredients together right in your mug, instead of using a separate bowl.
Flour: We used King Arthur’s Gluten-Free Measure-for-Measure Flour which contains xanthan gum.
Xanthan Gum: If your all-purpose gluten-free flour doesn’t include xanthan gum, you do need to add some in separately. Your cake won’t have the right texture if you don’t use xanthan gum. For a recipe this small, you should only need a dash.
Bake Time: Every microwave is different. Our cake was ready after 60 seconds, but you may need additional time. Be careful not to microwave it too much, or your cake will be very dry.
Make it Dairy Free: Use almond milk or coconut milk, and use dairy-free or vegan chocolate chips.
Make it Vegan: Use almond milk or coconut milk, and use vegan chocolate chips. Make sure your granulated sugar is 100% vegan and not filtered with bone char.
Make it Keto: Check out our keto mug brownie recipe!
Nutrition Information
Serving: 1mug cake | Calories: 635kcal | Protein: 8g | Fat: 40g | Saturated Fat: 10g | Trans Fat: 0.2g | Total Carbs: 70g | Fiber: 6g | Sugar: 47g | Net Carbs: 64g | Cholesterol: 200mg | Sodium: 138mg | Potassium: 307mg | Calcium: 186mg | Iron: 3mg
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.
I had to use an oven for this recipe because we don’t have a microwave! Not sure why but the batter was so stubborn in the middle, did not want to cook. Any suggestions? We had to almost double the cook time!
Hi, Maya! It’s really hard to say without having more details, but in general, the oven will naturally take longer than the microwave. You say you had to double the cook time – meaning 2 minutes in the oven vs. 1 minute in the microwave?
What temperature was your oven set to? It’s possible you were baking it at too low a temperature.
Also, were you baking it in an oven-safe ceramic mug, or did you put the batter in a metal or silicone cupcake pan? The vessel you use will affect the bake time in the oven.
This recipe is intended for “baking” in a microwave, not an oven, so the ingredients and amounts don’t necessarily line up with a cupcake or cake recipe that’s intended to be baked in an oven. For best results, you’ll want to use a recipe that’s meant to be baked in the oven!
This recipe worked perfectly. I mixed it in a small pyrex and covered the top with chocolate chips as instructed, and it was ready after one minute in the microwave. Perfect for an impromptu celebration!! thank you!
So glad you enjoyed, Melissa! Thanks for the review!
My 10-yo LOVED it. (I subbed monkfruit sweetener, so no sugar) Easy peasy!
So happy to hear it! Thanks for your review!
I have never written a review on a recipe & I make a lot of online recipes. After trying this mug cake, I couldn’t help but write my first review. This recipe is phenomenal. The best mug cake I’ve had!
We’re so honored to be your first recipe review! Thank you so much for taking the time to share your feedback, Tia. I’m so happy you enjoyed the mug cake!
OMG! It’s so freaking Good!
I’ve made it about 10 times already.
Also for my brothers birthday. It was a big hit. No one knew it was gluten free!
Oh, LOVE to hear that, Karen! Thank you so much for sharing, and happy belated birthday to your brother!
Quick, tasty and not overly sweet
Thank you so much for your review, Kat!
Great and easy GF Recipe. Used candy chocolate kisses instead of the chocolate chips since we didn’t have any.
That’s a great alternative! Almost like a cosmic brownie 🙂 Thanks for the review, Janie!
what do I do if there are still lumps? should I be sifting the dry ingredients?
A few small lumps are OK! They’ll break apart as the mug cake cooks. Similar to pancakes!
Best GF mug cake I have had. I added white chocolate chips!
Yum! Bet that was delicious!
IT WAS FANTASTIC!!!!!
YAY!! We LOVE to hear that ♥
Can u substitute apple sauce for the oil ?
We didn’t test it that way so we can’t say for sure how it would turn out. Let us know if you try it!
Great rich chocolate mug cake, easy to make! Surprised there was no egg in it, but it turned out really well!
So glad you enjoyed it!