Gluten Free Chocolate Mug Cake (Print Version)
A moist, fudgy chocolate treat prepared in minutes. Perfect for a quick, single-serving sweet fix.
# What You'll Need:
→ Dry Ingredients
01 - 3 tbsp gluten-free all-purpose flour blend
02 - 2 tbsp unsweetened cocoa powder
03 - 3 tbsp granulated sugar
04 - 1/4 tsp baking powder
05 - Pinch of salt
→ Wet Ingredients & Add-ins
06 - 3 tbsp milk (dairy or non-dairy alternative)
07 - 2 tbsp vegetable oil
08 - 1/4 tsp pure vanilla extract
09 - 2 tbsp chocolate chips
# Directions:
01 - In a microwave-safe mug (minimum 12 oz), whisk together the gluten-free flour, cocoa powder, sugar, baking powder, and salt until well combined.
02 - Add the milk, vegetable oil, and vanilla extract. Mix with a fork until a smooth batter forms, making sure to scrape the sides and bottom of the mug.
03 - Stir in chocolate chips if using.
04 - Microwave on high for 1 minute. Check for doneness: the cake should be set but still moist in the center. If needed, microwave in 10-second increments until done (do not overcook).
05 - Allow to cool for 1-2 minutes before enjoying directly from the mug.
# Expert Tips:
01 -
- It delivers a rich, fudgy dessert experience without the leftover temptation of a full-sized cake.
- The texture is incredibly moist, proving that gluten-free baking can be just as indulgent as the traditional kind.
02 -
- Every microwave is different, so start with 1 minute and add time in very small increments to avoid a rubbery texture.
- Use a mug that holds at least 12 ounces to prevent the batter from overflowing while it rises.
03 -
- Scrape the bottom of the mug well while mixing to prevent pockets of dry flour from remaining.
- Do not overcook it, as the residual heat will continue to cook the cake slightly after you remove it from the microwave.