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.
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:
- 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.
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
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.
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.
Frequently Asked Questions
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.
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.
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.
Related Recipes
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PrintRecipe
Chocolate Gluten Free Mug Cake
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.
- 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
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.
Nutrition
- Serving Size: 1 mug cake
- Calories: 299
- Sugar: 17.6 g
- Sodium: 143 mg
- Fat: 16.4 g
- Carbohydrates: 38.1 g
- Fiber: 3.3 g
- Protein: 4.1 g
- Cholesterol: 0.8 mg
Keywords: gluten free mug cake, chocolate gluten free mug cake
Katie says
I love that this is egg-free! Had great texture.
★★★★★