Do you ever get a major craving for gluten-free chocolate mug cake but don’t have time to bake one? If so, you are going to fall in love with this decadent, rich chocolate mug cake. It tastes like it was freshly baked, and it can be made in just 90 seconds! What makes this chocolate mug cake different from others? It’s fluffier than most, uses almond flour for a rich crumb, and makes enough to share—or save for later.
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❤️ Why this mug cake recipe is great:
Once in a while, you find a recipe that makes your heart skip a beat, and this microwave chocolate mug cake is the one that does this for me. It hits all of my boxes. Rich fudgy chocolate, tender crumb, and it is easy to make.
Note, the ingredient proportions are a little different from the other mug cake recipes on my blog…this one will need a larger mug! If you love the idea of making 3 minute gluten-free mug cakes, here are all of my gluten-free mug cake recipes.
This easy Gluten-Free Cherry Cobbler Mug Cake is bursting with fresh cherries and is another great cake-in-a-cup recipe. Are you ready to give this dreamy gluten-free chocolate microwave cake recipe a try?
Allergen Information:
This homemade chocolate mug cake is:
- gluten-free
- dairy-free
- soy-free
- oat-free.
- Make this cake nut-free by omitting the almond flour and adding 2 TBSP of additional gluten free flour blend.
- Make it gum-free using my DIY Gluten-Free Flour Blend, which works well for my mug cake recipes! It is gum-free and a great option.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. Reader Tested Blends: Namaste, Pillsbury GF, and Pamela’s Baking Mix.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1/2 teaspoon. One reader told me they had tried 1/2 teaspoon of psyllium husk, and it worked well.
- Light Oil – I love the flavor coconut oil adds to this cake, but you can also use any light oil.
- Almond Flour – I highly recommend using almond flour instead of almond meal. Almond meal is coarser and will make your cake grainy. Refer to the Allergen Information above for a nut-free option.
- Cocoa Powder – There are many great brands of gluten free cocoa powder. I like Ghirardelli and Anthony’s brands, but you can use any.
- Non-Dairy Milk – I used almond milk, but other dairy-free milk will work. I do not recommend canned coconut milk because it is too thick.
- Vanilla Extract – I recommend using pure vanilla extract. It does make a difference.
- Optional: Toss some mini chocolate chips into this microwave chocolate cake in a mug.
Tips to Make the Perfect Gluten-Free Mug Cake:
- Use a large mug: This recipe makes a double serving, so a bigger mug helps it cook evenly without spilling over.
- Measure carefully: Too much flour or cocoa can make your cake dry.
- Don’t overmix: Stir just until combined—overmixing leads to a dense texture.
- Watch the cook time: All microwaves vary. Start with 90 seconds and check the top—it should feel set, not gooey.
How to Make a Chocolate Mug Cake (Step-By-Step)
Note From The Kitchen: Gluten-free mug cakes are one of my favorite quick treats because they are easy to make in minutes. If you’re still getting the hang of gluten-free baking, this is a safe way to experiment and build confidence making gluten-free treats. And don’t worry if it deflates after cooking. This is normal, and it’s still soft and delicious inside!
Step 1: In a small mixing bowl, combine your gluten-free flour blend, almond flour, cocoa powder, sugar, baking powder, and a pinch of salt.
👀 Sandi Says: If your cocoa powder has lumps (some brands do!), run it through a sifter or press it through a fine mesh strainer to smooth it out. This helps your cake turn out evenly chocolaty without dry pockets.
Tip: I prefer mixing the batter in a bowl rather than directly in the mug—it helps prevent any dry flour from hiding at the bottom.
Step 2: In a separate bowl, microwave your coconut oil for about 20 seconds—just enough to melt it without making it too hot. Whisk in the egg, vanilla extract, and almond milk until smooth.
Pour the wet mixture into the bowl of dry ingredients and gently stir until just combined. Try not to overmix—this batter doesn’t need a lot of stirring and too much can make your cake tough.
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The above photo shows what your chocolate cake batter should look like. My rule of thumb is that if your batter or dough is too runny, add more flour; if it is too thick, add more liquid.
Step 3: Transfer the batter to a large microwave-safe mug. Microwave on high for about 90 seconds. You’ll see the cake rise as it cooks, then settle slightly—that’s totally normal. When it’s done, the top should look set and feel springy to the touch.
If you’re using two smaller mugs instead of one big one, reduce the microwave time to 60–70 seconds and check for doneness. Need a quick breakfast? Make a Gluten-Free Blueberry Mug Muffin in the microwave!
Topping Ideas to Make it Even More Delicious:
Here are a few ideas for adding extra flavors and what to serve with this gluten-free microwave chocolate mug cake. These toppings take this easy gluten-free microwave cake to the next level!
- Ice Cream – Serve chocolate mug cake with your favorite gluten free ice cream.
- Chocolate Sauce – Drizzle a little fudge on top of the gluten-free mug cake.
- Caramel – Adding a hint of caramel elevates this chocolate mug cake to the next level. So good!
- Nuts – Add a few walnuts or pecans to the batter.
- Peanut butter – Put a tablespoon of your favorite peanut butter right in the middle of the mug cake for a lava-like experience. You can also drizzle it over the cake.
- Butterscotch – This creamy bourbon butterscotch sauce is amazing on top of this gluten-free chocolate mug cake!
Make Ahead Pantry Mix:
One of my readers uses my Gluten-Free Chocolate Cake Mix to whip up a mug cake even faster. It is easy to store in a mason jar in the pantry! Here are her directions:
½ cup of the cake mix
½ tsp extra baking powder
1 large egg
2 tbsp coconut oil
4 tbsp rice milk (Regular or other dairy-free milk also works.)
1 tsp vanilla
Oven Baking Instructions:
Although this recipe was developed for the microwave, a few of my readers have asked me for an oven-baked version. Preheat the oven or toaster oven to 350º F. Put the chocolate cake batter into two greased ramekins. Bake for 10-12 minutes.
The cake is finished baking when you can insert a toothpick into the middle of the cake. If it comes out clean, the cake is finished baking.
💡 Tip from my kitchen: Don’t give up if your first mug cake doesn’t turn out perfectly. Every microwave is different—and gluten-free baking gets easier with each try!
Frequently Asked Questions:
Yes, this gluten-free chocolate mug cake recipe is actually pretty amazing. I’m not just saying that because it’s my recipe. When you make a microwave cake in a cup, you get a sweet dessert you can throw together in a few minutes.
Then, you only zap it in the microwave for a minute, and it’s ready to serve. The texture is fantastic, and the flavor is even better. Don’t take my word for it; give it a try!
Yes, you can reheat this microwaved chocolate mug cake. Microwave the mug cake for 10-15 seconds; it should be hot, and the chocolate will melt again. Bear in mind that when you reheat the mug cake, it may become slightly dry compared to when you first made it.
If your cake turned out rubbery, you either cooked your mug cake for too long or you used a very starchy gluten-free flour blend.
I haven’t tested it with egg replacers yet, but one reader had had success with Bob’s Red Mill Egg Replacer in similar mug cakes. If you try it, let me know in the comments!
More Gluten-Free Mug Cake Recipes:
- My Gluten-Free Vanilla Mug Cake is a popular treat that is ready in under 90 seconds.
- Mr. Fearless Dining’s Favorite Gluten-Free Snickerdoodle Mug Cake.
- I absolutely love this Gluten-Free Carrot Mug Cake recipe with the cream cheese frosting.
- A lot of members in my Gluten Free Living and Recipe Share FB group love this Gluten-Free Lemon Mug Cake.
- This dark chocolate Gluten-Free Chocolate Peanut Butter Mug Cake is a yummy treat.
Love This Recipe?
💬 Did you make this gluten-free chocolate mug cake recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Chocolate Mug Cake For Two
Ingredients
Method
- In a small bowl, add ¼ cup gluten free flour blend, 3 tablespoons almond flour, 3 tablespoons cocoa powder, 3 tablespoons cane sugar, ½ teaspoon baking powder, and dash salt. Use a whisk to blend. I like to mix them out of the mug because it ensures all ingredients are mixed thoroughly.
- If your coconut oil is solid, heat 2 tablespoons coconut oil in a microwave-safe bowl for 15 seconds. Add ¼ cup non-dairy milk, 1 large egg, and 1 teaspoon pure vanilla extract to the oil and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix.
- Scoop the gluten-free cake batter into a large microwave-safe coffee mug.
- Microwave for 70-90 seconds. The time will vary depending on how large the mug is and the depth. The cake is going to rise up high during cooking, then fall. This is normal.
- Remove the cake from the microwave. It will be hot. Carefully tilt the mug so the cake falls out onto a plate.
- Top the cake with ice cream and/or fresh berries.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure and Bob’s Red Mill 1:1 Gluten-Free Blend. Readers have tested Namaste and Better Batter.
- If your gluten free flour blend doesn’t contain a binder, please add 1/2 teaspoon of Xanthan Gum.
- I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your cake gritty.
- I used almond milk, but other dairy-free kinds of milk, and even regular milk will work. I do not recommend canned coconut milk.
- This mug cake will keep fresh for up to 2 days in an airtight container.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
Note this recipe was updated from an older June 2019 post with more details.
This was delicious, as all of your recipes have been. I didn’t notice that it was for two until I had the dry ingredients mixed and thought it seemed like a lot for one serving. I looked back and saw it was for two! Sooooo….. I divided the dry ingredients into two bowls, then did the same for the wet ingredients. I made one then, and the other half for my husband when he finished working outside. Thank you for sharing so many wonderful recipes.
That is the perfect solution!! Thank you for writing, I am sure this will also help others!
What if you don’t have a microwave? Could I bake it in an oven instead?
Hi Gayle, there are baking directions in the post. I hope that helps!
My husband has a nut allergy. Is there any other flour that will work besides Almond Flour?
If you go to the Allergen Information, there is a nut-free version listed there. You can access this by the table of contents.
Just made this in a tiny Bundt pan in the mini air fryer oven (Instant Vortex). 350° for 16 minutes. Turned out perfectly.
I am thrilled this recipe worked in the air fryer. Thank you!
Made this with my kiddo and we loved it! We subbed avocado oil for coconut oil and coconut flour for almond flour. We also used dairy milk, and it came out so delicious! Highly recommend this recipe for your mug cake needs!
I am so glad you got to make this mug cake together!! It is a fun project to make and eat!
Can you make this without a microwave?
Hi Janice, you can bake it in a ramekin in the toaster oven, or regular oven. I haven’t baked it, but I am thinking 10-15 minutes at 350º F?
This mug cake is amazing!! It has the same texture as an oven cake, which surprised me the first time I made it because other site recipes I tried always turned out with a kind of rubbery texture. We love it with vanilla ice cream and caramel syrup. It is the only chocolate mug cake recipe we use now!
I am so glad you enjoyed the mug cake, Caroline! I really appreciate your coming back to let others know this recipe is a winner :-).
Hi Sandi, love all your recipes and was etc cute to mar a quick after dinner dessert….so I followed recipe exactly and it was dry and rubbery. Maybe I should do less than 90
seconds ?
Hi Mia, which gluten free flour blend did you use, and what size mug? (Regular, super-sized, etc.) The depth of the mug will play a factor in how long to cook this mug cake. Wide large cups mean the cake isn’t as tall as a smaller mug.
Five stars plus!!!
Omg! I cant believe it, this is very very nooommm…. thank you thank you for sharing!
My husband love it too, he run get his ice cream to put in it.
I am so glad you loved this mug cake. It is one of my personal favorites because it makes cake so fast.
This cake was so good! Way better than the chocolate cake I make for dessert. Is there a full size recipe that works for cupcakes for a layer cake???
I am so glad you loved the mug cake. I have several amazing gluten free chocolate cake recipes on the blog. Just put chocolate cake in the search bar at the top of the blog. I also have an incredible gf chocolate bundt cake that will be up on the blog next week. Any of these cakes can be made into cupcakes or a layer cake.
I don’t have almond flour or coconut oil, any suggestions I can use instead?
You can use a different oil or butter. Instead of almond flour, add 2 additional TBSP of the flour blend. Keep an eye on moisture as almond flour doesn’t absorb as much liquid as a flour blend.
This was really good – my husband was in the mood for a “goodie” and this was it! I ate some, he ate the rest. I put extra chocolate syrup on his plus whipped cream and a cherry and he was a happy camper. I do have a question. With the ingredients as listed, I came up with not enough liquid. I wondered if there is supposed to be any non dairy milk in it, or wonder what my problem was. I did add some almond milk.
Hi Kay, there should be 1/4 cup of non-dairy milk. Thank you :-).
Do you think I could substitute AP flour for the almond flour?
Hi Tina, I have never used AP flour before so I am not sure if it would work. If you do try it, please let me know how it turned out. Thank you!
any substitution of egg
in malaysia is so hard to get egg
Hi Ummu, I am happy to test some egg replacers. Send me a list of a couple of recipes you would like me to test, and I will try to do this for you. Note I have Bob’s Red Mill Egg Replacer powder. Is this a product you have in your country?
Hi
Can I use vegetable oil in place of coconut oil?
Hi Anisha, you can use vegetable oil, but make sure to use a light one that doesn’t have a strong flavor.
Just made this and am scraping the last bite from my mug….oh my…this could be dangerous. What a quick and easy dessert that is so delicious. I see it says serves 2…am I really supposed to share it? A great recipe!
LOL, you definitely don’t have to share :-).
Have you tried this with maple syrup instead of sugar? I can’t do processed sugars.
How would this need to be adjusted then?
Hi Sara, I haven’t tried this recipe with maple syrup. Can you please let me know how it turns out if you try it? Thank you 🙂
have you tried adding any chocolate chips to the batter?
Yes, chocolate chips are delicious in this recipe but keep in mind microwaving this cake makes it get very hot and the chocolate chips will be very hot and melted. Please allow the cake to cool a bit before eating so you don’t burn your mouth.