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 you can be made in just 90 seconds!
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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!
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?
What sets my recipe apart:
Allergen Information:
This homemade chocolate mug cake is gluten-free, dairy-free, soy-free, and oat-free. You can easily make this cake nut-free by omitting the almond flour and adding 2 TBSP of additional gluten free flour blend.
If you are gum-free, my DIY Gluten-Free Flour Blend works well for my mug cake recipes! It is gum-free and a great option.
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 comment
Tips For Success:
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.
1. Because this is a mug cake for two, you must use a larger-sized mug. Plus, it will help the cake cook more evenly.
2. Use the exact measurements for the ingredients. Otherwise, you may end up with a really dense or dry cake.
3. Don’t over-stir the batter. Stir it until it’s just combined, or you will end up with air bubbles, which will lead to a dry microwave mug cake.
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. 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 1/2 teaspoon. One reader told me they had tried 1/2 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 Allergen Information above 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.
- Non-Dairy Milk – I used almond milk, but other dairy-free milk will work. 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.
- Optional: Toss in some chocolate chips!
Step-By-Step Photos and Directions:
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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.
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.
Step 2: Melt your coconut oil for 20 seconds in a microwave-safe 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 microwave-safe mug. Microwave your cake for 90 seconds and enjoy! Note that while the cake cooks in the microwave, it rises and falls. 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 broad 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 for adding extra flavors and what to serve with this gluten-free 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 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 on top of this gluten-free chocolate mug cake!
Store this mix in the pantry for mug cakes any time!
One of my readers uses my Gluten-Free Chocolate Cake Mix to make this mug cake. 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.
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.
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?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. 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
- ¼ cup gluten free flour blend * see note
- 3 tablespoons almond flour * see note
- 3 tablespoons cocoa powder * see note
- 3 tablespoons cane sugar
- 2 tablespoons coconut oil melted
- ¼ cup non-dairy milk * see note
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon baking powder aluminum-free
- dash salt
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Instructions
- 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 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.
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 1/2 teaspoon.
- 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
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.