Gluten Free Chocolate Mug Cake (Printable)

Rich, fudgy single-serving chocolate cake made gluten-free in the microwave in under 7 minutes.

# What You’ll Need:

→ Cake Base

01 - 3 tablespoons gluten-free all-purpose flour blend
02 - 2 tablespoons unsweetened cocoa powder
03 - 3 tablespoons granulated sugar
04 - 1/4 teaspoon baking powder
05 - Pinch of salt

→ Wet Ingredients

06 - 3 tablespoons milk (dairy or non-dairy)
07 - 2 tablespoons neutral oil (canola or light olive oil)
08 - 1/4 teaspoon pure vanilla extract

→ Optional Add-ins

09 - 1 tablespoon chocolate chips
10 - Whipped cream or fresh berries for serving

# Directions:

01 - In a microwave-safe mug (at least 12 oz), whisk together the gluten-free flour blend, cocoa powder, sugar, baking powder, and salt until evenly distributed.
02 - Pour in the milk, oil, and vanilla extract. Stir thoroughly until a smooth, lump-free batter forms, scraping the sides and bottom of the mug.
03 - Fold in chocolate chips if using, distributing them evenly throughout the batter.
04 - Microwave on high power for 1 minute 30 seconds to 2 minutes, until the cake is set and springs back lightly when touched. Cooking times may vary depending on microwave wattage.
05 - Allow the cake to cool for 1 to 2 minutes. Top with whipped cream or fresh berries if desired and serve directly from the mug.

# Expert Suggestions:

01 -
  • It goes from craving to cake in under seven minutes, which is faster than deciding what to watch on television.
  • The texture is shockingly tender and moist for something that never saw an oven, and nobody would guess it is gluten free.
02 -
  • Microwave power varies wildly, so start checking at 90 seconds because an overcooked mug cake turns rubbery and sad faster than you would believe.
  • Always verify your baking powder and cocoa powder are certified gluten free, since cross-contamination can sneak in where you least expect it.
03 -
  • Grease the inside of the mug lightly with oil before adding the batter, and the cake will slide out cleanly if you want to serve it on a plate instead of eating straight from the mug.
  • The batter should look slightly thinner than traditional cake batter when it goes into the microwave, because it thickens rapidly as it cooks.

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