Gluten Free Chocolate Mug Cake (Printable)
A moist, fudgy chocolate treat ready in minutes. Perfect for a quick, single-serving gluten-free indulgence.
# What's Needed:
→ 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
06 - 3 tbsp milk (dairy or non-dairy alternative)
07 - 2 tbsp vegetable oil (or melted coconut oil)
08 - 1/4 tsp pure vanilla extract
09 - 2 tbsp chocolate chips (optional)
# How to Make It:
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.
# Tips for Success:
01 -
- It uses pantry staples so you can make it right now without a special trip to the store.
- The texture is incredibly fudgy and moist avoiding the rubbery sponge texture common in other mug cakes.
02 -
- Overcooking is the enemy and will turn your treat into a dry rubbery hockey puck so undercook slightly rather than overcook.
- The size of the mug matters because too small and it will overflow while too large spreads the batter too thin.
03 -
- Grease the mug lightly if you want to ensure nothing sticks to the sides.
- For a molten lava effect put a extra chocolate chip in the very center before microwaving.