The ultimate fudgy gluten free mug cake made in the microwave. This gooey chocolate dessert for one is sheer perfection.
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Skill Level: Beginner
Flavor Remix: Don't skip the chocolate frosting and a few extra chocolate chips for a triple chocolate treat!
Allergy Watch: Gluten Free, Dairy Free Option, No Eggs, Nut-Free
Just like with my GF vanilla mug cake, I found cooking my mug cakes at 70% power prevented any messes and kept the interior of my single serving cakes moist.
But I had to be extra and create a chocolate glaze for the top of this treat.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Cocoa Powder: Dutch processed is richer and darker, natural is classic. Sometimes a filler can be added; double-check your cocoa powder ingredients.
- Oil: I prefer oil over butter to keep the cake moist.
- Milk: This recipe is incredibly forgiving; you can use any regular or dairy free milk you like.
- Baking Powder: Stick with ¼ teaspoon, any more your cake will bubble over.
- Sugar: Coconut and granulated sugar both work in this recipe.
How to Make Gluten Free Chocolate Mug Cake
A step-by-step visual guide for making gluten-free mug cake. You can skip to the recipe for the full written instructions.
Mix
Thoroughly whisk together your ingredients in a small mug or ramekin. Leave plenty of room for the cake to rise.
Microwave
Use 70% power and begin checking at 1 minute, go in 15 second increments.
Frost
Mix together the chocolate frosting ingredients and top the cake.
Recipe Tips
- Stop cooking the cake when it looks underdone, you want it to be soft on the inside. The cake will continue to cook as it cools.
- You can bake this recipe at 350 °F (180°C) for around 10 minutes in an oven-safe ramekin.
- Do not overfill the mug or it will burst when cooking.
- The mug cake will be hot to handle, so I recommend serving it on a small plate.
📖 Recipe
Gluten Free Chocolate Mug Cake (no eggs)
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Ingredients
- 2 Tablespoon 1:1 gluten-free flour with xanthan gum
- 1 ½ Tablespoon granulated sugar
- 1 Tablespoon cocoa powder
- ¼ teaspoon baking powder
- pinch kosher salt
- 3 Tablespoon milk any kind
- 1 Tablespoon vegetable oil
Chocolate Frosting (optional)
- 2 Tablespoon powdered sugar
- 1 teaspoon cocoa powder
- 1 teaspoon milk any kind
Instructions
- Mix the dry ingredients to remove the lumps. Add the wet ingredients and then stir to combine.2 Tablespoon 1:1 gluten-free flour with xanthan gum, 1 ½ Tablespoon granulated sugar, 1 Tablespoon cocoa powder, ¼ teaspoon baking powder, pinch kosher salt, 3 Tablespoon milk, 1 Tablespoon vegetable oil
- Microwave on high for 1 minute and 15 seconds at 70% power (varies based on microwave power).
- Mix together frosting ingredients until combined. Let the cake cool for a couple of minutes before topping wth the chocolate frosting.2 Tablespoon powdered sugar, 1 teaspoon cocoa powder, 1 teaspoon milk
Equipment
- ramekin or mug
Notes
- Add 2 teaspoons of chocolate chips to the batter for an extra level of chocolate.
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