Cooking and Serving: 11 minutes | 1 serving
Ingredients
Why this recipe works | Ingredient substitutions | How to make a gluten free mug cake
Description
Prep Time: 10 minutes | Cook Time: 1 minute | Total Time: 11 minutes | Servings: 1 serving
Ingredients
Why this recipe works
Expert tips
Ingredient substitutions
How to make a gluten free mug cake
Instructions
WHY THIS RECIPE WORKS
This recipe skips the eggs (which can turn rubbery in the microwave) and relies.
on the right blend of flour, cocoa, fat, and baking powder for a tender, fluffy.
texture and a rich chocolate cake.
A touch of chocolate in the center helps lock in moisture as the cake cooks,.
while tested timing and wattage guidance ensures it bakes just right—no matter.
The result? A single-serve chocolate cake with rich flavor and a soft bite,.
ready in about 1 minute.
Metal spoonful of chocolate cake with whipped cream and raspberry.
spoonful of chocolate cake with whipped cream and raspberry.
INGREDIENTS AND WHY THEY MATTER
Ingredients for a gluten free mug cake, labeled and arranged on a white surface,.
including flour, cocoa, chocolate, oil, milk, and more.
for a gluten free mug cake, labeled and arranged on a white surface, including.
flour, cocoa, chocolate, oil, milk, and more.
There are only a few ingredients in this single-serving chocolate dessert.
Here’s some background on the purpose of each:.
Gluten free flour – A gum-free blend like Nicole’s Best, my 3-ingredient.
or Bob’s Red Mill 1-to-1 gives just enough structure without going gummy or.
Cocoa powder – Adds rich chocolate flavor. Dutch-processed or Hershey’s.
Special Dark will give the deepest flavor, but natural cocoa powder works,.
Baking powder – Provides all the rise without eggs, so check the date to make.
Salt – Brightens the flavor and balances sweetness.
Granulated sugar – Keeps the cake tender and sweet. You can adjust the amount.
Neutral oil or melted butter – Adds richness. Use oil to make it dairy-free.
and super easy, or butter for extra flavor.
Milk – Adds moisture to bring the batter together, and some flavor.
Chopped chocolate, wafers or chips – Melt into the center for added moisture.
EXPERT TIPS
Make the most of your single-serve cake with these simple but essential tips:.
Don’t skip the chocolate center.
Press a few chocolate chips or chunks into the middle of the batter before.
cooking. They melt just enough to keep the texture moist as the cake cools.
Stick to a 10 ounce mug—or bigger.
The batter rises a lot while cooking. Using too small a mug means overflow,.
mess, and uneven cooking. If you’re not sure, place a small plate under the mug.
Adjust your microwave’s power.
Adjust the power of your microwave to approximate 1000 watts reduced power level if necessary. Keep in mind that underbaked is better than.
Wattage is usually listed on the inside of the oven door, on a label on the.
back, or in the owner’s manual. You can also test it to estimate the wattage.
Mine is 1200 watts, so I either microwave the cake for up to 1 minute 20 seconds.
at 80% power, or closer to 1 minute at 90% power.
Let it cool before diving in.
It’s piping hot out of the microwave. Use oven mitts, and give it a minute to.
sit, especially if you’re adding toppings like whipped cream or ice cream.
Freshly baked single-serve cake in a clear mug, with a soft, domed top and a.
gold spoon alongside.
baked single-serve cake in a clear mug, with a soft, domed top and a gold spoon.
INGREDIENT SUBSTITUTIONS
This recipe is already naturally egg-free. Here’s how to adjust for other.
Use a neutral oil or melted vegan butter in place of regular butter. Swap the.
milk with any unsweetened dairy-free option (almond milk works great). Be sure.
to use dairy-free chocolate, too.
Follow the dairy free swaps above, and check that your sugar wasn’t processed.
with bone char (some brands aren’t vegan-friendly).
Want to see it come together? Jump to the step-by-step photos ↓.
GLUTEN FREE MUG CAKE RECIPE
Prep Time: 10 minutes mins.
Cook Time: 1 minute min.
Spoonful of rich chocolate cake lifted from a glass mug, served with vanilla ice.
cream and raspberries.
of rich chocolate cake lifted from a glass mug, served with vanilla ice cream.
This easy, delicious gluten free mug cake is made in 1 minute in the microwave.
Learn how to make it moist and tender every time!
EQUIPMENT
Microwave-safe mug at least 8 ounce capacity.
INGREDIENTS
¼ cup (35 g) gum free gluten free flour blend.
INGREDIENTS
¼ cup (35 g) gum free gluten free flour blend.
Notes
* 2 tablespoons (10 g) unsweetened cocoa powder, natural or Dutch-processed
* ¼ teaspoon baking powder
* ⅛ teaspoon kosher salt
* 2 tablespoons (24 g) granulated sugar, (reduce to 1 1/2 tablespoons (18 g)
or increase to 3 tablespoons (27 g))
* 2 tablespoons (28 g) neutral oil (canola, vegetable, grapeseed, peanut,
* 3 tablespoons (1.5 fluid ounces) milk, any kind, at room temperature
* ½ ounce (14 g) chocolate, chopped, or chips or wafers (optional)
* Grease a microwave-safe mug or mason jar with at least an 8-ounce capacity.
* In the mug, place the flour blend, cocoa powder, baking powder, salt and
sugar, and whisk to combine well.
* Add the oil or melted butter and milk, and whisk until well-combined and
* Add the optional chocolate and press it down into about the middle of the
* Place the mug in your microwave oven and cook at about 1000 watts for 1
* Test with a toothpick to see if it comes out mostly clean. If not, cook for
up to another 20 seconds at about 1000 watts.
* Allow to cool briefly before serving.
Use a gum-free gluten free flour blend like Nicole’s Best or my 3-ingredient
g superfine white rice flour, 8 g potato starch, 4 g tapioca starch). Bob’s Red
Mill 1-to-1 also works here since it’s low in xanthan gum.
Use any neutral oil (like canola or grapeseed), or melted unsalted butter for
added flavor. Both work well—just avoid strongly flavored oils like olive oil.
Make-ahead mix option:
To prep a just-add-milk version, cut 2 tablespoons of Crisco or Spectrum brand
shortening into the dry ingredients with a fork and store in a small container
or jar. When ready, just add 3 tablespoons of milk and microwave.
Microwave the cake at about 1000 watts. If your microwave is stronger (e.g.,
1200 watts), reduce the power to 80–90%. Start with 1 minute, check doneness
with a toothpick, and add 10–20 seconds only if needed.
Fat: 1g | Cholesterol: 66mg | Sodium: 419mg | Potassium: 267mg | Fiber: 7g |
Sugar: 35g | Vitamin A: 773IU | Calcium: 164mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an
Close up of mug cake with whip cream and raspberries on a gray towel
up of mug cake with whip cream and raspberries on a gray towel
HOW TO MAKE A GLUTEN FREE MUG CAKE
1. Mix the dry ingredients
In a microwave-safe mug (at least 10 ounces), whisk together the flour blend,
cocoa powder, baking powder, salt, and sugar. I used a silicone coated whisk to
avoid scratching the surface.
2. Add the wet ingredients
Stir in the oil or melted butter and milk until smooth and well combined, making
sure there are no dry pockets left behind.
Dry ingredients added to a clear mug, including sugar and cocoa powder.
ingredients added to a clear mug, including sugar and cocoa powder.
Dry mix whisked together in a glass mug until smooth and uniform.
mix whisked together in a glass mug until smooth and uniform.
Wet ingredients poured over the dry mix in the mug, ready to be combined.
ingredients poured over the dry mix in the mug, ready to be combined.
Chocolate batter being whisked until smooth inside the mug.
batter being whisked until smooth inside the mug.
3. Add chocolate (optional but recommended!)
Press a few chocolate chips or chopped chocolate into the center of the batter
for extra richness and moisture.
Cook for about 1 minute at 1000 watts (adjust for your microwave’s wattage if
needed). Check with a toothpick—if it isn’t mostly clean, microwave for another
Don’t overcook or the cake can turn out dry or dense. Let it sit briefly before
adding some more chips, ice cream, whipped cream or berries on top and enjoying.
Glass mug filled with thick, glossy batter just before cooking.
mug filled with thick, glossy batter just before cooking.
Baked gluten free mug cake with a rich texture, still in the glass mug.
gluten free mug cake with a rich texture, still in the glass mug.
⬆️ Ready to bake? Back to the recipe card ↑
If you can’t finish it all at once, cover the mug and refrigerate for up to 1
day. Before serving, sprinkle the top with a little water and reheat in the
microwave for 15–20 seconds at 50% power to revive the soft texture.
Whisk together the dry ingredients (flour blend, cocoa powder, baking powder,
salt) and store in a sealed container in a cool, dry pantry for up to 3 months.
To use, measure out 75 g of the mix, add the oil or butter, milk, and optional
chocolate, and microwave.
Just-add-milk option:
To prep a mix that only needs milk so you can make it away from home, cut 2
tablespoons of shortening into the dry mix, seal, and store in a cool, dry
pantry for up to 2 months. The shortening will make it shelf-stable. You can
place some chocolate wafers on top.
When ready to make, remove the chocolate wafers, stir in 3 tablespoons of milk,
press the chocolate into the center, and microwave as directed.
If you enjoyed this recipe, try my gluten free cookie dough
another treat to enjoy without turning on the oven.
What kind of cocoa powder should I use?
Dutch-processed cocoa gives the richest flavor. Rodelle and Hershey’s Special
Dark are great options, but natural cocoa powder works fine, too.
Can you make this cake without a microwave?
No, this cake is only designed to make in a microwave. Instead, try our
flourless chocolate cake for 1
What mug size is best?
A 10 to 12-ounce mug gives the cake space to rise safely. If you only have a
smaller mug, set it on a plate in case the batter spills over.
Can I leave out the cocoa powder and make it vanilla?
No, the recipe relies on the cocoa powder for structure and texture. For a
vanilla version, try my separate recipe for gluten free vanilla mug cake
Why did my cake turn out dense or dry?
This usually means one of the following:
• Your baking powder wasn’t fresh
• You mismeasured dry or wet ingredients
• The batter wasn’t whisked thoroughly
• It was microwaved too long or at too high a power
Can I double the recipe?
No, doubling in one mug can lead to uneven cooking and overflow. It’s best to
make two single cakes in separate mugs. You could make 1 1/2 times the recipe in
an especially large mug. Just increase all the ingredients and cook for a bit
How long do leftovers keep?
See the storage instructions above, but generally 1 day in the fridge is fine.
Reheat gently with a splash of water.