You are going to love this gluten free mug cake recipe! This single serving dessert is quick and easy to make in only 5 minutes and has the most amazing dark chocolate fudgy flavour.
Why you will love this recipe:
- The taste! This homemade chocolate mug cake is so rich and fudgy and has the perfect cake-like texture. It's the best gluten free microwave chocolate cake.
- It's so quick and easy to make and is ready in less than 5 minutes. It's such an easy recipe! It takes way less time than baking a cake in the oven.
- The clean up is so simple because you prepare everything in one mug.
- It can be made in either the microwave or the oven so if you don't want to heat up your whole house by turning the oven on you don't have to.
- This gluten-free chocolate mug cake recipe is the perfect single-serving cake when you are craving something sweet.
- Besides being gluten free this mug cake recipe is also dairy free and refined sugar free and I've included an option to make it egg free and vegan.
- It's made with no butter, no baking powder, no almond flour and no coconut flour. Just simple ingredients that you can get at any grocery store.
- It has chocolate chips in it making it a double chocolate mug cake.
- This microwave cake recipe is oil free! It's made without avocado oil, vegetable oil, butter, olive oil or coconut oil.
Taste and texture:
This mug cake is full of dark chocolate flavour. It is rich and fudgy and has the perfect fluffy texture and gooey cake texture. This double chocolate cake is sweet and moist, but not too sweet and is not dry, too crumbly or slimy. The first time you try it you will be in for such a treat! It's perfect anytime you have a cake craving.
Key ingredients and substitutions:
You should be able to find all of these simple ingredients at your local grocery store. For the exact measurements refer to the recipe card at the bottom of the post.
- Coconut milk - I used coconut milk to add the perfect amount of moisture to this moist chocolate mug cake. I recommend using full fat coconut milk for the best results. If you tolerate dairy you could swap the coconut milk for full fat dairy milk. You could also use another dairy free milk of choice such as cashew milk or almond milk. Just be sure to use a plain, full fat milk and not a flavoured milk.
- All purpose gluten-free flour blend - the base of this rich chocolate mug cake is a gluten-free all purpose flour. There are many great brands that you can buy these days, but the one I use and love is Bob's Red Mills All Purpose Gluten Free Flour. If you are not gluten free you could swap this for regular flour.
- Cocoa powder or cacao powder - either of these powders will work to give this mug cake it rich dark chocolate flavour.
- Maple syrup - maple syrup is used to naturally sweeten this easy dessert while keeping it refined sugar free. You could swap this for honey as well.
- Chocolate chips - chocolate chips are added to turn this into a double chocolate mug cake and give it a bit more sweetness. I recommend using dark chocolate chips and if you want to keep this mug cake refined sugar free be sure to use chocolate chips sweetened with coconut sugar.
How to make:
First, add all the dry ingredients and wet ingredients, except for the chocolate chips, to a large mug.
Then stir the ingredients well until you have a smooth batter.
Now stir in half the chocolate chips.
Place the mug in the microwave oven and heat it on high heat for 110-120 seconds.
Lastly, top the mug cake with the remaining chocolate chips and let it cool for a few minutes. Then serve and enjoy!
To make in the oven:
If you want to bake this mug cake in the oven be sure to use an oven safe mug or a large ramekin instead. Prepare the batter as you would for the microwave method and then place the mug or ramekin on a baking sheet, and then bake it for 15-20 minutes at 350° Fahrenheit. Top it with the chocolate chips and let it cool for a few minutes before digging in.
- Use a taller mug or larger mug to make this cake. If you use a short mug it might overflow when you cook it.
- Be sure to stir or whisk the ingredients well so there aren't any clumps remaining in the batter before you cook it.
- Do not cover the cake when you heat it in the microwave - it will become more slimy if you do this.
- Don't overcook the cake - if you cook it too long it will turn out more dry and crumbly rather than moist and fudgy.
- The mug will be hot when you take it out of the microwave so be careful and use oven mitts if you need to.
- Be sure to let this cake cool for a couple minutes after it's finished cooking - this will give it the perfect cake texture - if you try to eat it right away it will be more slimy rather than cakey.
Recipe variations and add ins:
- You can use cacao powder or cocoa powder to make this healthy chocolate mug cake.
- You can use any type of milk that you like to make this cake - I went with full fat coconut milk but you could use dairy milk, almond milk, cashew milk or any other type of unflavoured milk that you prefer.
- Fee free to add some nuts such as chopped pecans or walnuts to give this mug cake even more texture.
- To make this into a vegan chocolate mug cake: use a chia egg or flax egg instead of an egg.
- You can add a pinch of ground cinnamon to give this mug cake recipe a different flavour.
- If you want to make an even sweeter cake add an extra tablespoon of maple syrup. This will make it an even more decadent chocolate cake!
How to serve:
This gluten-free cake is delicious served as is, but you could also top it with a scoop of ice cream (I like topping it with vanilla ice cream), a little bit of whipped cream, coconut whipped cream, vanilla yogurt, chocolate sauce or even more chocolate chips.
You can make this perfect single serve dessert your own by adding whatever toppings you like!
How to store:
This dessert is best served right away but you could cover it and store it in the fridge overnight. I don't recommend trying to freeze this mug cake.
Frequently asked questions:
Adding too many eggs or too many liquids can make a mug cake rubbery so the key is balancing the ingredients. As well, when you first take a mug cake out of the microwave it will be a little more rubbery, but if you let it cool for a few minutes it will develop more of a cake like texture.
You can add moisture to gluten free cakes many different ways including adding eggs, liquid sweeteners, applesauce, milk, or dairy free milks.
As long as you cook a mug cake long enough to cook the egg inside it, yes, mug cakes are safe to eat.
If your mug cake batter contains an egg then it is not safe to eat raw. However, if your mug cake batter is egg free then it would be safe to eat raw.
Other gluten free recipes you will love:
- Chocolate almond flour mug cake
- Vanilla protein mug cake
- Coffee cookies
- Raspberry filled chocolates
- Chocolate coffee banana bread
- Chocolate almond butter bars
- Dairy free brownies with caramel
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Gluten Free Mug Cake
- Add all the ingredients, except the chocolate chips, to a large mug.
- Stir the ingredients well until you have a smooth batter.
- Stir in half of the chocolate chips.
- Place the mug in the microwave and heat it on high for 110-120 seconds.
- Top the mug cake with the remaining chocolate chips and let it cool for a few minutes. Then serve and enjoy!
- Nutritional values are an estimate and will vary depending on the exact ingredients you use.
- Be sure to let the cake cool for a few minutes before you eat it - this will allow it to become more cakey in texture.
- Do not cover the cake when you cook it in the microwave - it will become more slimy if you do this.
- You can use cocoa powder or cacao powder to make this cake.