When a chocolate craving hits and you need something fast, this gluten-free chocolate mug cake takes about 3 minutes from start to finish. Everything mixes together right in the mug, so there is no bowl to wash afterward.
The recipe is easy to customize too. Add a tablespoon of chocolate chips or a piece of chocolate stuffed into the center before microwaving for a molten middle. Top it with chocolate frosting and sprinkles, fresh fruit and whipped cream, or a scoop of ice cream.
Why You’ll Love This Recipe
Ingredient Notes
- Gluten-Free Flour Blend – I tested this recipe with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which already contains xanthan gum. I cannot verify that other brands of gluten-free flour blends will work in this recipe as I have not tested them.
- Granulated Sugar – I’m just going to say it. This Gluten-free mug cake recipe is not a health-food, nor did I intend it to be. You’re making a mug cake and eating it out of a cup. This is an indulgence and all 3 tablespoons of that granulated sugar are necessary for the sweetness and fluffy texture of the cake. Trust me – I tried it with less sugar and it’s just not good.
- Cocoa Powder – You can use your favorite cocoa powder for this recipe. I used regular cocoa powder, but dutch-processed or extra-dark cocoa powder will both work here.
- Baking Soda – All you need is a little bit of baking soda to leaven the cake.
- Oil – Use a neutral-tasting oil for this recipe. I used canola oil, but you can use vegetable oil or avocado oil. I haven’t tested this recipe with melted butter yet. I like to use oil in place of butter because melting butter is one extra step I don’t want to take when I’m making a simple mug cake. I do not recommend coconut oil, as the flavor is too strong.
- Almond Milk – I tested this with unsweetened almond milk. Any non-dairy milk works here, or regular cow’s milk if you are not dairy-free. Just be sure oat milk is certified gluten-free.
Add Mix-Ins to the Batter
Add a tablespoon of chocolate chips, sprinkles, or chopped nuts to the batter before microwaving for a little extra texture.
Step-by-Step Instructions
When the chocolate craving strikes, this gluten-free chocolate mug cake recipe is the perfect solution! It’s so simple, too! You can mix everything together right inside the mug.
The below step-by-step instructions with matching photos are meant to show you the recipe at various stages to help you make this mug cake perfectly every time.
For the ingredient list with measurements, full instructions, printable recipe, and additional notes, please scroll down to the recipe card.
Recipe FAQs
Traditional mug cakes are not gluten-free because they use all-purpose flour. This recipe uses a 1:1 gluten-free flour blend to make it gluten-free.
I tested this with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag). I cannot verify other flour blends will work since I have not tested them.
It was cooked too long. Microwave it at the lowest time first, then add 10-15 second increments until just cooked through. It should be set along the edges and no longer look wet or shiny on top.
Expert Tips
Serving Suggestions
This mug cake is good on its own but really comes together with toppings. A spoonful of chocolate cream cheese frosting or a drizzle of Nutella ganache work well here. If you want something a little different, peanut butter frosting on top of a chocolate mug cake is a classic combination. A scoop of vanilla ice cream on the side makes it feel more like a proper dessert.
Gluten-Free Mug Cake
Ingredients
- 3 tablespoons (27 g) gluten-free flour blend - I used Bob's Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which contains xanthan gum
- 3 tablespoons (38 g) granulated sugar
- 3 tablespoons (15 g) cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoons (28 g) vegetable oil - or other neutral-tasting oil
- 3 tablespoons (50 g) unsweetened almond milk
- ½ teaspoon vanilla extract
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Whisk 3 tablespoons (27 g) gluten-free flour blend, 3 tablespoons (38 g) granulated sugar, 3 tablespoons (15 g) cocoa powder, ¼ teaspoon baking soda, and ⅛ teaspoon salt together in a glass mug or ramekin.
- Add 2 tablespoons (28 g) vegetable oil, 3 tablespoons (50 g) unsweetened almond milk, and ½ teaspoon vanilla extract to the dry ingredients. Stir to combine.
- Microwave for 60-90 seconds, until the top of the cake no longer looks shiny and a toothpick inserted into the center comes out clean. Do not overbake!
- Let cool for a few minutes before serving. Top with chocolate frosting and sprinkles if you’d like!
Notes
- Gluten-Free Flour: I tested this with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (blue bag). I cannot guarantee other gluten-free flour blends will work as I have not tested them.
- Microwave Wattage: My microwave is 1000 watts and I cooked this for about 65-70 seconds. If yours is more powerful, start checking at 45 seconds. If less powerful, you may need the full 90 seconds.
- Make Fresh: Best eaten immediately. The texture becomes dry and rubbery as it cools. Since it only takes 3 minutes to make, mix up a fresh one when you need it.
- Dairy-Free/Vegan: This recipe is already dairy-free as written. To make it vegan, use a granulated sugar that is vegan certified.
