Chocolate Gluten Free Mug Cake

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This Chocolate Gluten Free Mug Cake uses only a few simple ingredients, is egg-free, and cooks right in the microwave. Super moist, tender, and lots of chocolate flavor.

chocolate gluten free mug cake topped with chocolate chips

Mug cakes are the perfect option when I am craving something sweet but don't want to take the time to make a whole batch of something. Some other mug cake favorites are this Oreo Mug Cake, Sugar Cookie Mug, and Chocolate Chip Cookie in a Mug.

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Why I Love It:
Ingredients and Equipment
Step by step instructions
Leftovers and Storage
Recipe Tips
Frequently Asked Questions
Related Recipes
Recipe
Reviews

Why I Love It:

Allergen Friendly - Not only is this mug cake recipe gluten free but it is egg free as well!
Moist and Tender - You will love the texture of this gluten free mug cake!
Chocolate Flavor - Using both cocoa powder and chocolate chips adds double chocolate flavor.

spoon in mug cake with extra chocolate chips

Ingredients and Equipment

Gluten Free Flour (a measure for measure flour)- I used King Arthur's Gluten Free Measure for Measure flour.
Baking Powder - This helps the mug cake rise
Salt - I always use kosher salt
White Granulated Sugar
Cocoa Powder
Oil - Use a neutral oil like canola oil
Vanilla Extract
Chocolate Chips - These are optional but recommended!
Microwave Safe Mug

oil, milk, cocoa powder, gluten free flour, sugar, chocolate chips, and vanilla in small prep bowls

Step by step instructions

This recipe for a Gluten Free Mug Cake takes only minutes to mix up and just a minute to 'bake' in the microwave.

Mix Wet Ingredients - Add the wet ingredients to a mug and stir to combine.
Add Dry Ingredients - Add the dry ingredients to the dry and stir to combine. Fold in the chocolate chips
'Bake' in the Microwave - Cook the mug in the microwave. The cake is done when it is just set and still slightly sticky, but not wet, when you touch the top.
Enjoy - Mug cakes are best enjoyed while still warm.

chocolate chips sprinkled on top of cake batter

Leftovers and Storage

Mug cakes are always best enjoyed right after cooking, but if you can't eat the whole thing then you can store the rest, covered in plastic wrap, in the fridge for a couple of days.

Recipe Tips

Don't Over Cook - To make sure your mug cake is moist, you don't want to over cook. I recommend checking it earlier in the cook time, because you can always microwave longer.
Any Microwave Safe Dish Can Be Used - This recipe doesn't have to be made in a mug. You could use another dish like a ramekin or even small bowl - just keep in mind that using a different size may impact the microwave cook time.

chocolate gluten free mug cake with a spoon taking a bite

Frequently Asked Questions

Are mug cakes supposed to be gooey?

Mug cakes should still be moist and tender with a slightly sticky consistency. You can gently touch the top to test if the cake is just set and still slightly sticky. You don't want to overcook them where they become dry.

What is the trick to baking with gluten-free flour?

When baking with gluten flour, you have to use a thickening agent to replace the gluten. Common thickening agents used in gluten free baking are xanthan gum or guar gum. If you use a gluten-free flour mix made for baking, like Measure for Measure or Cup for Cup, then this is already added.

Can I just replace flour with gluten-free flour?

Gluten is an important factor in baking as it gives baked goods their structure and texture. You can't swap in gluten-free flour for flour in all baking recipes, but if you are trying to make a swap make sure you are using a 'measure for measure' or 'cup for cup' gluten free flour mix that has the added thickening agent, like xanthan or guar gum.

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Recipe

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5 from 1 review

This Chocolate Gluten Free Mug Cake uses only a few simple ingredients, is egg-free, and cooks right in the microwave. Super moist, tender, and lots of chocolate flavor.

Author: Kathleen Hansen
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Yield: 1 mug cake
Category: Dessert
Method: Microwave
Cuisine: American
Diet: Gluten Free

Ingredients

1 tablespoon canola oil, or other neutral oil
2.5 tablespoons milk
½ teaspoon vanilla extract
2 tablespoons gluten-free flour, like King Arthur Measure for Measure
1 tablespoon white granulated sugar
1.5 tablespoons cocoa powder
⅛ teaspoon baking powder
Pinch of kosher salt
1-2 teaspoons chocolate chips

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Instructions

Mix Wet Ingredients - Add the wet ingredients (oil, milk, and vanilla) to a mug and stir to combine.
Add Dry Ingredients - Add the dry ingredients (flour, sugar, cocoa powder, baking powder, and salt) to the wet and stir to combine. Fold in the chocolate chips, if using.
'Bake' in the Microwave - Cook the mug in the microwave for 45 seconds - 1 minute. The cake is done when it is just set and still slightly sticky, but not wet, when you touch the top. Do not over cook it or it will dry out.
Enjoy - Mug cakes are best enjoyed while still warm out of the microwave.

Notes

Gluten-Free Flour - Use a GF flour that has the added thickener for baking. I used King Arthur's Measure for Measure Gluten-Free flour. I also like Bob's Red Mill 1-to-1, or Cup 4 Cup.