An easy microwave GF Mug Cake made without eggs. It's the fastest way to make gluten free dessert for one. But don't let "fast" fool you, it has great flavor and texture.
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Skill Level: Beginner
Shortcut Central: Save extra buttercream in your freezer from your layer cakes. Thaw out for using on mug cakes.
Flavor Remix: Swap almond extract for vanilla or add sprinkles for a funfetti cake for one!
Allergy Watch: Gluten Free, Dairy Free, No Eggs, Nut-Free. This recipe is vegan as written.
Mug cakes have to be the ultimate indulgent single-serving dessert. Ready in under 5 minutes, this treat cooks in the microwave. My trick is to reduce the power level and cook for a tad longer.
And you know I have a chocolate mug cake recipe too!
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.
- Oil: I prefer oil over butter to keep the cake moist and from burning.
- Milk: This recipe is incredibly forgiving use any 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 Vanilla Mug Cake
A step-by-step visual guide for making gluten-free microwave 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.
Microwave
Use 70% power and begin checking at 1 minute. Cool for a few minutes before topping with frosting, whipped cream, or vanilla ice cream.
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.
- For a quick buttercream frosting, mix together 1 tablespoon of softened butter or cream cheese with 2-3 tablespoons powdered sugar.
📖 Recipe
Gluten Free Vanilla Mug Cake (No Dairy or Eggs)
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Ingredients
- 3 Tablespoons 1:1 gluten-free flour with xanthan gum
- 1 ½ Tablespoon granulated sugar
- ¼ teaspoons baking powder
- 3 Tablespoons non dairy milk or regular milk
- 1 Tablespoon vegetable oil or other nuetral oil
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
Instructions
- Mix the dry ingredients to remove the lumps, then add the wet ingredients. Stir to combine.3 Tablespoons 1:1 gluten-free flour with xanthan gum, 1 ½ Tablespoon granulated sugar, ¼ teaspoons baking powder, 3 Tablespoons non dairy milk, 1 Tablespoon vegetable oil, ½ teaspoon vanilla extract, ⅛ teaspoon salt
- Microwave on high for 1 minute and 15 seconds at 70% power (varies based on microwave power).
Equipment
- ramekin or mug
Notes
- Add 1-2 teaspoons of sprinkles to make funfetti cake.
Darci says
This recipe is pretty good but kind of just tastes like a pancake. It isn't very sweet so I added some powdered sugar and frosting on it.
Jen Wooster says
Pancakes and white cake have essentially the same ingredients but in different ratios. You can add more sugar but I think adding additional vanilla to taste would work better.