Gluten-Free Mug Cake
Table of Contents
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:
Ingredients
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.
Recipe FAQs
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.
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.
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
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!
More delicious gluten-free cakes to try
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.
Gluten-Free Mug Cake
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
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…
