Do you ever get a major craving for gluten free chocolate mug cake? If so, I am certain you are going to fall in love with this decadent, rich chocolate mug cake. It tastes amazing, and this cake will easily become one of your favorite recipes!
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Once in a while, you find a recipe that makes your heart skip a beat, and this microwave chocolate mug cake is it.
This is the best gluten free, dairy-free chocolate mug cake recipe, and it’s perfect for us because we can share it. Nothing says romance like hot gluten free chocolate cake. The ingredient proportions are a little different from the other mug cake recipes on my blog...this one will need a larger mug!
No oven, no worries. Bake it in your toaster oven or in a ramekin. You aren’t going to miss out on the chocolate flavor!! My gluten free chocolate cake with a raspberry filling recipe is the foundation of this microwave mug cake.
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!"
Caroline, blog reader
Why This Gluten Free Chocolate Mug Cake Is Great:
- This recipe is a must make if you love rich chocolate cake.
- Check out Caroline's comment above. There are more reader raves in the comments section below and all over Pinterest!
- You won't believe this decadent cake cooks in about 3 minutes!
- This cake is great for an afternoon treat or dessert after a meal.
- It is so easy to make.
Indulge in the sweet chocolate moist cake, and you won’t regret it. This easy Gluten Free Cherry Cobbler Mug Cake is bursting with fresh cherries and is another great cake in a cup recipe to try.
Ingredient Notes:
- 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. That doesn't mean others will not work. I just have not had time to test other flours.
- Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add ½ teaspoon. One reader told me they had tried ½ teaspoon of psyllium husk, and it worked well.
- Coconut Oil - I love the flavor coconut oil adds to this cake, but you can also use another light oil.
- Almond Flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cake grainy. See the FAQ for a nut-free version.
- Cocoa Powder - There are many great brands of gluten free cocoa powder. I like Ghirardelli and Anthony's brands, but you can use any. Just read the label to confirm it is gluten free.
- Almond Milk - I used almond milk, but other dairy-free kinds of milk will work, but I do not recommend canned coconut milk.
- Vanilla Extract - I recommend using pure vanilla extract. It really does make a difference. You can read more about vanilla extract and if it is gluten free.
Are you ready to give this dreamy gluten free chocolate microwave cake recipe a try?
Recipe Step By Step Directions:
Step 1: Add your dry ingredients to a medium bowl. I prefer to mix my mug cake batter in a separate bowl because bits of flour often get stuck in the bottom of the mug.
Sometimes there are chunks in the cocoa powder. If you notice chunks in your cocoa powder, use a sifter to sift the chunks out for the best results. Use a wire whisk to combine the dry ingredients together.
Step 2: Melt your coconut oil for 20 seconds in a small microwave-safe small bowl. Try to get it really soft but not too hot.
Add the egg, vanilla extract, and almond milk to the bowl. Use a spoon to mix the wet ingredients well.
This is what your chocolate cake batter will look like.
Step 3: Pour the gluten free chocolate cake batter into a large mug. Microwave your cake for 90 seconds and enjoy! Note that while the cake cooks in the microwave, it will rise up high and then fall. This is normal.
Note: If you don't have a large mug for the double serving, split the batter into two small mugs.
The actual microwave time will vary depending on how tall your mug is and how wide the base is. You will know your cake in a cup is done when you touch the top, and it feels firm and not runny.
You can also make this Gluten Free Blueberry Mug Muffin in the microwave!
Topping Ideas:
Here are a few ideas of ways you can add in extra flavors and what to serve with this microwave chocolate mug cake. This tastes like the real deal, yummy chocolate cake!
- Ice Cream - Serve chocolate mug cake with your favorite gluten free ice cream.
- Chocolate Sauce - Drizzle a little bit of fudge on the gluten free mug cake.
- Caramel - Adding a little bit of caramel takes this chocolate mug cake to the next level. So good!
- Nuts - Add a few walnuts or pecans to the batter.
- Peanut butter - Put in 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 on top of the cake.
- Butterscotch - This creamy bourbon butterscotch sauce is amazing with chocolate cake!
Expert Tips and Recipe FAQ:
I wanted to give you a few tips, so you end up with the best results: a delicious and moist gluten free chocolate mug cake every time.
- Because this is a mug cake for two, you will need to use a larger-sized mug. Plus, it will help the cake cook more evenly.
- Use the exact measurements for the ingredients. Otherwise, you may end up with a really dense or dry cake.
- Don’t over stir the batter. Make sure to stir it until it’s just combined, or you will end up with air bubbles which lead to a dry microwave mug cake.
You can easily make this cake nut-free by omitting the almond flour and adding 2 tablespoon of additional gluten free flour blends.
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 that you can throw together in a couple of minutes.
Then you only zap it in the microwave for a minute or two, 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!
I used almond milk, but other dairy-free kinds of milk will work, but I do not recommend canned coconut milk.
It is hard to imagine leftovers with a mug cake, but it will keep for up to 4 days in an air-tight container if you do have leftovers.
Yes, you can reheat this microwave chocolate mug cake. Simply microwave the mug cake for 10-15 seconds, and 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 ate it.
Reader Rave:
Definitely enough for two. I was surprised at how well it baked up and tasted."
Hannah B., Pinterest User
More Gluten Free Mug Cakes:
- 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.
Or, top your chocolate mug cake with this delicious Berry Compote! Note this recipe was updated from an older June 2019 post with more details.
Recipe
Gluten Free Chocolate Mug Cake For Two
Ingredients
- ¼ cup gluten free flour blend * see note
- 3 tablespoons almond flour * see note
- 3 tablespoons cocoa powder * see note
- 3 tablespoons sugar
- 2 tablespoons coconut oil melted
- ¼ cup almond milk * see note
- 1 egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking powder
- dash salt
Instructions
- In a bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add the wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix.
- Scoop the batter into a large coffee mug.
- Microwave for 90 seconds.
- Top with ice cream or fresh berries.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cake grainy.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- This mug cake will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
Nutrition 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.
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Janice
Can you make this without a microwave?
Sandi Gaertner
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?
Caroline
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!
Sandi Gaertner
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 :-).
Shinta Reynolds
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.
Sandi Gaertner
I am so glad you loved this mug cake. It is one of my personal favorites because it makes cake so fast.
Johanna
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???
Sandi Gaertner
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.
Jacque
I don’t have almond flour or coconut oil, any suggestions I can use instead?
Sandi Gaertner
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.
Kay
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.
Sandi Gaertner
Hi Kay, there should be 1/4 cup of non-dairy milk. Thank you :-).
Tina
Do you think I could substitute AP flour for the almond flour?
Sandi Gaertner
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!