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4.87 from 15 votes

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!

The top view of a chocolate mug cake in the mug topped with ice cream and raspberries.

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.

Drizzling hot fudge onto the chocolate 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.

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

Gluten free chocolate mug cake ingredients.

My new DIY Gluten Free Flour Blend works well for my mug cake recipes! It is gum-free and a great option.

  • 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 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:

A photo of the dry cake ingredients in a bowl.

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.

The mug cake wet 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.

Gluten free chocolate cake batter in a mug ready to microwave.

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 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.

The top view of a chocolate mug cake ready to eat.

You can also make this Gluten Free Blueberry Mug Muffin in the microwave!

Topping Ideas:

Here are a few ideas for adding 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 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 must 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. 
Can you make this cake nut-free?

You can easily make this cake nut-free by omitting the almond flour and adding 2 TBSP of additional gluten free flour blends.

Are mug cakes actually good?

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!

What milk is best to use in this recipe?

I used almond milk, but other dairy-free kinds of milk will work, but I do not recommend canned coconut milk.

How long will this mug cake keep fresh?

It is hard to imagine leftovers with a mug cake, but it will keep them for up to 4 days in an air-tight container if you have leftovers.

Can I reheat the mug cake?

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 ate it. 

Gluten free chocolate mug cake bite.

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:

Or, top your chocolate mug cake with this delicious Berry Compote!

The top view of a chocolate mug cake in the mug topped with ice cream and raspberries

Gluten Free Chocolate Mug Cake For Two

Sandi Gaertner
A delicious moist gluten free chocolate mug cake recipe. You can have this chocolate cake in about 3 minutes!
Love this recipe?Give it a star rating!
4.87 from 15 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 2
Calories 355 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

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

  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your cake grainy.
  4. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  5. This mug cake will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.

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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 355kcalCarbohydrates: 36gProtein: 8gFat: 23gSaturated Fat: 14gCholesterol: 82mgSodium: 34mgPotassium: 246mgFiber: 5gSugar: 19gVitamin A: 119IUCalcium: 97mgIron: 2mg
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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.

Fearless Dining

Your go-to haven for gluten-free living, where I share hundreds of delicious, family-friendly recipes, helpful gluten-free resources, and allergen-friendly options for everyone!

38 Comments

  1. 5 stars
    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!

      1. 4 stars
        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 ?

      2. 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.

  2. 5 stars
    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.

    1. 5 stars
      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???

      1. 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.

    1. 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.

    2. 5 stars
      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.

      1. 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?

  3. 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!

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