I enjoy this recipe because it’s fast, simple, and made with pantry staples. I like that it’s completely gluten free while still tasting like a classic chocolate cake. It’s perfect when I want dessert without leftovers, and I appreciate how easy it is to customize with different toppings or milk options.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Mug Cake 2 tablespoons neutral-flavored oil avocado oil, refined coconut oil, etc. 5 tablespoons milk of choice whole, 2%, almond, coconut, etc. 1 teaspoon pure vanilla extract ¼ level cup gluten-free all-purpose flour with xanthan gum 2 tablespoons granulated white sugar or granular Swerve, or coconut sugar 3 tablespoons baking cocoa powder ⅛ teaspoon fresh baking soda ⅛ teaspoon salt
I start by adding the oil, milk, and vanilla extract to a medium mixing bowl and whisking until everything is fully combined. Next, I sift in the gluten-free flour, sugar, cocoa powder, baking soda, and salt. I whisk vigorously until the batter is smooth and no lumps remain.
I transfer the batter into a microwave-safe mug and sprinkle chocolate chips on top if I’m using them. I place the mug in the microwave and cook it for 60 seconds on full power. After that, I check doneness by inserting a toothpick or butter knife into the center.
If the toothpick comes out with wet batter or too many moist crumbs, I microwave the cake in 10-second increments until it’s just set. Once done, I carefully remove the mug and let it cool slightly before enjoying it warm or at room temperature.
Servings and Timing
I get 1 serving from this recipe. The prep time takes about 5 minutes, the cook time is around 3 minutes, and the total time comes to approximately 8 minutes.
Variations
I sometimes use almond milk or coconut milk for a dairy-free version. When I want extra richness, I add more chocolate chips or a spoonful of nut butter on top. I also like using coconut sugar for a deeper, caramel-like sweetness.
Storage/Reheating
I usually eat this mug cake right away, but if needed, I cover it and store it at room temperature for a few hours. When reheating, I warm it in the microwave for a few seconds just until soft and warm again.
FAQs
Can I mix the batter directly in the mug?
I often do, especially when I want fewer dishes to clean.
Does this work with any gluten-free flour?
I use a gluten-free all-purpose flour that includes xanthan gum for best texture.
What if my flour doesn’t have xanthan gum?
I add a small pinch separately to help the cake hold together.
Why is my mug cake dry?
I find that overcooking is usually the cause, so I microwave in short bursts.
Can I make this dairy free?
I use almond or coconut milk and dairy-free chocolate chips.
Can I make this vegan?
I choose plant-based milk and vegan chocolate chips and make sure the sugar is vegan.
What size mug works best?
I use an 8-ounce or 12-ounce microwave-safe mug.
Can I add toppings after cooking?
I like adding whipped cream, ice cream, or extra chocolate chips on top.
Does microwave power matter?
I’ve noticed different microwaves cook differently, so I always check early.
Can I double the recipe?
I prefer not to, since this recipe works best as a single serving.
Conclusion
I keep coming back to this gluten free mug cake because it’s quick, comforting, and delivers big chocolate flavor with minimal effort. It’s my favorite way to satisfy a dessert craving in minutes without turning on the oven.
