Gluten-Free Mug Cake

Enjoy a delicious, gluten-free mug cake in minutes! This simple and easy-to-follow recipe is perfect for a quick sweet treat. A simple chocolate cake with just the right amount of sweetness, you can satisfy any chocolate craving quickly. Top with some whipped cream and berries, a swirl of chocolate frosting and rainbow sprinkles, or a scoop of ice cream for an extra treat!
A closeup of a gluten-free mug cake in a glass mug topped with a swirl of chocolate buttercream and colorful sprinkles.
A closeup of a gluten-free mug cake in a glass mug topped with a swirl of chocolate buttercream and colorful sprinkles.

Why this recipe works

Sometimes all you want is a quick dessert to satisfy a chocolate craving and there’s nothing to be found in the pantry. What to do? Make a gluten-free mug cake! 

Making gluten-free chocolate mug cakes in the microwave is a quick and easy way to satisfy any sweet craving. From start to finish, it takes only minutes to make a mug cake!

The best part is that you can customize them however you want. Add some chocolate chips or sprinkles to the batter. Maybe even stuff a candy bar or a piece of chocolate in the center for a microwavable molten chocolate lava cake. 

Top your mug cake with sprinkles and chocolate frosting like I did. Or maybe a handful of fresh fruit and a scoop of vanilla ice cream added to the top for a mug cake à la mode is more your style? The options are endless! 


Making a gluten-free mug cake in the microwave is the best solution for that late night dessert craving. This quick gluten-free dessert always hits the spot!

You’ll love this easy recipe because:

  • It’s so quick. Seriously, you can go from chocolate craving to fluffy mug cake in less than 5 minutes. It’s so much easier than making an entire cake!
  • No special tools needed. All you need is a coffee mug, some measuring spoons, and a microwave. You don’t even need to worry about dirtying up a separate bowl! Just mix all of the ingredients in your mug! 
  • It’s gluten-free! Using a gluten-free flour blend makes it easy to make this mug cake gluten-free. Follow all of my tips for making this mug cake so that it comes out for you perfectly every time! 
  • It’s dairy-free and vegan. No eggs were used in this recipe and I tested this mug cake with almond milk instead of cow’s milk, which means that this mug cake is also both vegan and dairy-free! If you are vegan, be sure your granulated sugar is vegan and you are good to go!

Ingredients

Ingredients in small colorful bowls to make a gluten-free chocolate mug cake, including cocoa powder, oil, sugar, gluten-free flour, baking soda, vanilla, almond milk with text overlays over each ingredient.

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. For ease, 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 also do not recommend coconut oil, as the flavor is too strong.
  • Almond Milk – I tested this recipe with unsweetened almond milk. For this recipe, you can use sweetened or unsweetened almond milk or other nondairy milk, like coconut milk, soy milk, or oat milk (just be sure it’s gluten-free). You can also use cow’s milk if you aren’t dairy-free or lactose intolerant and have it on hand. 

Feel free to add a tablespoon or two of mix-ins to the recipe, such as chocolate chips, sprinkles, or nuts. 

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.

Gluten-free flour, cocoa powder, salt, and granulated sugar being mixed together by a fork in a glass mug.
Add the gluten-free flour, cocoa powder, granulated sugar, salt, and baking soda to a large mug.
A cocoa powder and gluten-free flour mixture in a glass mug.
Mix with a whisk or fork until thoroughly combined.
Cocoa powder, almond milk, oil, and vanilla in a glass mug before mixing together to make a gluten-free mug cake.
Add almond milk, oil, and vanilla extract to the dry ingredients.
Gluten-free chocolate cake batter in a glass mug being mixed with a fork.
Stir until combined, making sure no pockets of flour or dry ingredients are stuck to the bottom or sides of the mug.
A glass mug of gluten-free chocolate mug cake with a piping bag of chocolate buttercream in the background.
Cook in the microwave for 60-90 seconds, until the cake is cooked through and no longer wet.
A chocolate mug cake in a glass mug topped with chocolate frosting and rainbow sprinkles.
Serve immediately with your favorite toppings, such as buttercream and sprinkles.

Recipe FAQs 

Are mug cakes gluten-free?

Typically, no. Mug cakes contain all-purpose flour which contains wheat making them not gluten-free. This recipe uses a gluten-free flour blend to make it gluten-free. 

Which gluten-free flour blend is best?

I tested this recipe using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag), which is a combination of white rice flour, brown rice flour, sorghum flour, tapioca flour, potato starch and xanthan gum. 

Why did my mug cake turn out rubbery?

Your gf mug cake can turn out rubbery if you cook it for too long in the microwave. I find the first time tends to be an experiment in learning how long to microwave future mug cakes. Microwave it for the lowest time and then pop it back in the microwave in 15 seconds increments until it is cooked through. It should be set along the edges and no longer look wet on top.

hints & tips

  • Using the correct size mug will make a difference in this recipe. Use a mug that is large enough so that your mug cake doesn’t overflow while cooking. I recommend using at least a 10-12 oz mug. The mug I used in the photos for this post is a 10oz mug. 
  • Don’t overcook your mug cake or it will become dry and rubbery. Check on it regularly while it’s in the microwave and take it out when it’s done!
  • Every microwave is different, so you may need more or less time in your microwave oven. My microwave is 1000 watts and I microwaved my mug cake for about 65-70 seconds. If your microwave is more powerful than mine, start checking at 45 seconds. If it’s less powerful, you may need up to the full 90 seconds of cooking. Check your microwave wattage before you start to get a good starting place for timing.

Storage instructions

I do not recommend storing leftover mug cake as it’s best eaten straight from the microwave. Plus, when it only takes 3 minutes to make, you really only need to make what you’ll eat right then! 

A spoonful of gluten-free chocolate mug cake over a mug of cake.

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

A closeup of a gluten-free mug cake in a glass mug topped with a swirl of chocolate buttercream and colorful sprinkles.

Gluten-Free Mug Cake

Enjoy a delicious, gluten-free mug cake in minutes! This simple and easy-to-follow recipe is perfect for a quick sweet treat. A simple chocolate cake with just the right amount of sweetness, you can satisfy any chocolate craving quickly. Top with some whipped cream and berries, a swirl of chocolate frosting and rainbow sprinkles, or a scoop of ice cream for an extra treat!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 2 minutes
Cook Time: 1 minute
Total Time: 3 minutes
Servings: 1 mug cake
Calories: 496kcal
Author: Megan

Ingredients

  • 3 tablespoons gluten-free flour blend (27g)
  • 3 tablespoons granulated sugar (37.5g)
  • 3 tablespoons cocoa powder (22g)
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons vegetable oil (or other neutral-tasting oil)
  • 3 tablespoons unsweetened almond milk (50g)
  • 1/2 teaspoon vanilla extract

Instructions

  • Whisk the gluten-free flour, granulated sugar, cocoa powder, baking soda, and salt together in a glass mug or ramekin.
  • Add the oil, almond milk, and 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

  • My microwave is 1000 watts and I cooked my gluten-free mug cake for about 65-70 seconds. Depending on the power on your microwave, you may need more or less time than I did. Microwave the mug cake for one minute and see if it’s done cooking. If not, keep microwaving in 10-15 second increments until it’s cooked through. 
  • If you overcook your mug cake, it will be really rubbery. 
  • I like to mix all of my ingredients in my mug, but you can also mix it together in a small bowl first if you prefer. You can make sure the batter gets thoroughly mixed together this way.
  • This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour (in the blue bag). I cannot guarantee that other gluten-free flour blends or almond flour will work because I have not tested them myself. 
  • Vegan option: This recipe is vegan as long as you use granulated sugar that is vegan. 
  • Dairy-free option: As written, this recipe is already dairy-free. If you are not dairy-free, you can use cow’s milk if you prefer. 

Nutrition

Calories: 496kcal | Carbohydrates: 60g | Protein: 5g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Sodium: 626mg | Potassium: 232mg | Fiber: 8g | Sugar: 37g | Calcium: 88mg | Iron: 3mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

about megan

I’m Megan

A gluten-free food blogger from Chicago and lover of all things food, showing you gluten-free can be easy and delicious, too. Let’s make gluten-free stress free together! Read more…

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