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!

The top view of a gluten free 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!

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:

  • This recipe is a must-make if you love rich chocolate cake.
  • There is an easy nut-free option!
  • This gluten-free mug cake is perfect for portion control!
  • Make it in just 3 minutes!

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.

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 comment

Tips For Sucess:

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:

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 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.

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 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!

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:

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!

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 made it. 

Why is my mug cake rubbery?

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.

Definitely enough for two. I was surprised at how well it baked up and tasted.”

Hannah B., Pinterest User

More Gluten Free Mug Cake Recipes:

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!

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!
4.90 from 19 votes
dairy free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 2 minutes
Cook Time 1 minute
Total Time 3 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 2 servings
Calories 369 kcal


  • 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


  • In a small bowl, add the dry ingredients and 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 the coconut oil in a microwave-safe bowl for 15 seconds. Add the wet ingredients 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.


  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 1/2 teaspoon.
  3. I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your cake gritty.
  4. I used almond milk, but other dairy-free kinds of milk, and even regular milk will work. I do not recommend canned coconut milk.
  5. This mug cake will keep fresh for up to 2 days in an airtight container.


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.


Serving: 1servingCalories: 369kcalCarbohydrates: 38gProtein: 9gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 86mgSodium: 46mgPotassium: 294mgFiber: 5gSugar: 21gVitamin A: 168IUCalcium: 135mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.

4.90 from 19 votes (11 ratings without comment)

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Recipe Rating


  1. 5 stars
    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!

  2. 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.

  3. 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?

  4. 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!

  5. Have you tried this with maple syrup instead of sugar? I can’t do processed sugars.
    How would this need to be adjusted then?

  6. I made it! And yes, it tasted wonderfully….I have added a pinch of cinnamon as well,
    I’ll prepare it again, it’s on my list by now.

    Thank you so much.

  7. Holy moley, this is amazing! What a great recipe, especially for me since I’m a chocoholic. YUM!

  8. This is the perfect dessert when you don’t want leftovers. Leftover dessert makes you eat more!! I am always looking for great gluten-free recipes for my friends when they come over for dinner.

  9. I just love how easy it is to make mug cakes, and this one is so chocolatey!! I don’t know what you mean about this sharing thing though, I am quite happy to finish the whole thing off myself 🙂

    1. 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.