Gluten-Free Chocolate Mug Cake (in less than 5 minutes)

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I’ve been fascinated by all these microwave recipes I have seen lately. Cooking things in the microwave is normally not something I would do. I like the process of creating meals, even though they may take a while to prepare sometimes. I use that time to relax… hang out with Chris and our dogs, read a book while a meal is in the oven, or listen to my favorite band. Sometimes cravings take over though, and I want something that is fast and delicious. In this case, I wanted a quick dessert recipe that doesn’t take much effort at all. And here it is folks, a cake recipe that you can make in 5 minutes or less. Get creative with the ingredients. This is only one version of what could be numerous recipe variations.

Chocolate Mug Cake

Gluten-Free, Dairy-Free, Refined Sugar-Free

Adapted from Bakespace

Print this recipe

Time: Less than 5 minutes

1-2 servings

Ingredients:

  • 1 large microwave safe coffee mug
  • 4 tablespoons gluten-free flour mix (such as Pamela’s or homemade)
  • 4 tablespoons coconut palm sugar
  • 1 large egg
  • 2 tablespoons cocoa powder
  • 3 tablespoons vanilla almond milk
  • 3 tablespoons coconut oil
  • 1 teaspoon vanilla extract
  • Optional add-ins: pinch ground coffee, dark chocolate chips, coconut flakes

Instructions:

Grease a coffee mug with oil or cooking spray. Place all ingredients in mug and mix with fork to combine ingredients, but don’t over-mix. Microwave on high for 1 minute and 30 seconds. The cake might look like it is overflowing from mug, but it will settle. Cooking time depends on microwave strength, but the standard is 1 minute and 30 seconds; with 3 minutes being on the higher end. Final product should be moist.

Note: If using a homemade flour blend, make sure the blend contains baking powder and salt.

Enjoy!

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This recipe is linked to Slightly Indulgent Tuesdays.

Comments

  1. Oh, I really did NOT need to know how to do this!!!

  2. Ditto what Carrie said; on the other hand . . . . . . . all of the ingredients are in the pantry . . . . . .

  3. Thank you, thank you, thank you! You just made my day … and this is delicious.

  4. I think i want to try this! looks super yummy and fluffy!

  5. Tiffanie Luna says:

    How would I cook this the oven? We do not have a microwave.

  6. OMG. I’ve tried this once, but yours looks excellent. Might have to make another really soon!

  7. This reminds me of how I used to eat in college – quick and only 1 dish to clean up! I’ll have to give this recipe a try, for old times sake.

  8. Kate Demps says:

    oh. my. gosh. the answer to my lazy, gf, sweet tooth. you have changed my life forever. must try this ASAP. Must also kiss the friend who sent your blog to me. Happy day.

  9. This is my first time to see a recipe for a mug cake,so I really, really love the idea! But I have yet to see gluten-free flour or vanilla almond milk in our neck of the woods…so please can you point me to a “regular” mug cake recipe? Thank you so much. :)

  10. Can regular sugar be used in place of coconut palm sugar? Or maybe a Splenda mix or agave?

  11. Does anyone know how much baking soda to use? I’ve got a gf flour mix, but it’s just flour, no baking soda or salt…

    • Baking powder not baking soda! And I’d try 1/2 tablespoon.

    • Baking powder/baking soda is not required for this recipe. This recipe turned out better than pictured. I did not have the almond milk, I substituted I Tb of nucoa margarine (which does not have any dairy), Also, I used two Tb of a sugar/truvia mix (to cut down on sugar, it probably needed three for proper sweetness. Instead of coconut oil, I used a walmart vegetable oil mix.

      I think greasing the mug really helped with the cake formation. I was quite surpirised how moist and perfect it was, considering it was gluten free and came out of a microwave. I think if it was just a bit sweeter (my fault), maybe I/2 TB more of coca, it would have been perfect.

  12. I just made this with normal everything. Flour, sugar and a little baking soda as well as everything else. So tasty, but it was HUGE!! Thanks so much for sharing :)

  13. Becca Gater says:

    Made these tonight with the Fam. Made a few ingredient modifications based on what we had available. Used BRM All Purpose Flour Mix (had to add some salt and 1/2 Tsp baking powder), dark choc cocoa powder, 2 Tsp agave nectar (instead of sp sugar), vanilla coconut milk, safflower oil, a shake of cinnamon and 1/2 Tsp mini gfcf choc chips. They were awesome. One was too much for one kid so we scooped them out into 2 separate servings. I think a different flour mix might have been better. BRM is mostly bean flours and it didn’t have quite the right texture and aftertaste was off. Otherwise this was perfect. We like our chocolate less sweet and this change was great. I will def make these again!

  14. Can’t wait to try this (although I’ll have to use a friend’s microwave as I don’t own one!) I am gluten, dairy intolerant and right now can’t do sugar. Thanks for what looks like a dream come true! Question: Is the cocoa powder unsweetened?

    Thank you!

  15. So good! I used agave syrup instead of sugar, applesauce instead of oil and almond meal instead of flour…Totally satisfied my craving for a dessert. Thanks!

  16. Mmm. Looks very yummy! This would be a great dessert for my son to eat while the rest of us eat gluten/dairy.

  17. Found this on pinterest- I think I’ll be trying this out tonight as I have everything on hand!

  18. Tried it…delicious!! Was wondering if you have a recipe for any other flavors. Thanks for posting!!:)

    • Hi Chris! Thank you! I don’t have any more flavor recipes for this mug cake yet but hope to in the future… in the mean time, be creative with your mug cake. You might be surprised at what you come up with! :)

  19. Do you have the nutritional facts for this?? I’m excited to try it!! :D

    • Hi Audrey- No I do not but I can definitely tell you it’s not low fat. Coconut oil is higher in fat than other oils but it is made up of a different saturated fatty acid that has been shown to be beneficial for the human body. It’s more of a treat than an everyday indulgence. I hope you enjoy!

  20. What’s a good replacement for vanilla almond milk, coconut palm sugar, and coconut oil if you’re allergic to all nuts?

  21. Note: don’t UNDER-mix, either, or you’ll have a microwave-fried egg at the bottom :(

  22. Awespme quick fix!!! Is it supposed to still be gooey in the bottom. I cooked it for a min thirty and it was done on top but gooey middle which I like that way but wasn’t sure if I did it right? But even if not it was still just what I needed :)

  23. Love this! Just found your great site

  24. Just saw this on Pinterest and I think I will have to try it for dessert for the kids tonight. Looks yummy and easy…always two winners for me! Love your site and will be back!!

  25. I follow a vegan diet so I do not use eggs. do you know if it’s possible to use egg replacer? (I’ve actually never tried using it before, so I’m not sure on it’s limitations.) I REALLY want to try this!!

  26. Mom of two Gluten Free Boys says:

    Can you use powder Egg like EnerG?

  27. I just made this tonight. It is awesome! I used unsweetened cocoa powder and only 2.5 TB of sugar, coconut milk instead of almond, and orange extract instead of vanilla. It’s verrry chocolatey and moist!

  28. Cassandra says:

    This looks incredible! Thanks for the recipe. Can’t wait to try it with coconut. I was just wondering if I could substitute the almond milk with vanilla soy milk, though…

  29. Had this recipe pinned for awhile and decided to make it this morning while i was home sick. good decision! i subbed sweet potato butter for the oil, added some cinnamon, and orange zest.

    thanks!!!!

  30. Elise M. says:

    So I made this, and because I am not super familiar with coconut oil I wasn’t sure what you do to make it not a solid. Do you heat yours up in the microwave at first? What I ended up doing was warming the egg, almond milk, and coconut oil in the microwave. I only heated it until the coconut oil melted (the egg was not cooking). But when I went to heat the whole thing I think 1 min 30 sec was too much. What do you suggest when you use cold ingredients?

    • Elise, if your coconut oil is solid then I’d recommend running the jar under some hot water for a 20 seconds or so to loosen it up. I keep mine on the counter and it’s in the sunlight during the day so mine is never completely solid, but many refined coconut oils are more likely to be solid. I use unrefined. I’d recommend melting it enough to where it is still somewhat solid but not completely liquid-y. Add the rest of your ingredients and follow the directions. It should work just fine, no matter if the ingredients are cold or not. If you have a problem with that, then try it with all ingredients room temperature.

  31. Tia Zinger says:

    A-ma-zing!!! So delicious!! THANK YOU :)

  32. Perseverance says:

    This was delicious! Thank you so much!
    To the person that was concerned about the coconut oil being solid at room temperature, I cut it into the dry ingredients as if it was a biscuit recipe. Also, I added a little PB2 and about 1/2 teasp of ground coffee.
    To the person concerned about sugar free- you could easily substitute the sugar for splenda.

  33. I just found you by doing a web search. We just went GF/DF in the last 3 to 4 weeks and I wanted to make a special treat for my little ones. Can’t wait to try this. Thanks

  34. Up the fiber content by adding 1 Tbsp chia seeds. You can also substitute the flour entirely with 1/4 c. chia seeds and keep it FG. Skip the Pam and grease the cup with coconut oil. I’ve done a recipe like this in a convection oven for 10 minutes. http://earthslivingclay.com/1431/this-skinny-muffin-may-become-your-favorite-breakfast/

  35. Is 3 tablespoons of oil really necessary? Of course this isn’t a health food, but I added it up and this is 814 calories per mug!!!

    • R- yes, it’s definitely not a low calorie treat. But the good thing is, coconut oil is a healthy oil. But of course, everything in moderation. I normally don’t eat the whole mug in one sitting, and I most definitely don’t eat it all the time :) But you should be able to substitute apple sauce or another substitute for fat. It might make the cake drier but it should still work just fine.

  36. I used Pamela’s mix, melted butter instead of oil, and regular milk. Baked it in microwave-proof soup bowl instead of a mug to make sure it was baked all the way through (I don’t like gooey baked goods), and microwaved it for 1 min. 20 seconds. It was great!

  37. I found this on pinterest and made it last night – I substituted applesauce for the oil, rice milk for the almond milk and used regular sugar and it came out DELICIOUS!!!!!! I divided the portion in half for my husband and myself. And, gave my daughter a quarter of the entire cake. This might become a Friday favorite – it’d be the perfect sweet way to end the week :)

  38. I made this today: oh my goodness, how luscious! This is my first taste of a dessert cake since going gluten-free almost four months ago. It’s really filling, though, and I could only eat half (but I have a fabulous treat to look forward to tomorrow!)

  39. this stuff is DELICIOUS! topped it with marshmallows right after taking out from the microwave!

  40. wow you women can talk… keep it going kids, keep it going!

  41. FAB! Added organic unsweetened shredded coconut- total WINNER! Like eating a Mounds Bar;-)

  42. Omg just tried this and it’s honestly the best mugcake I’ve ever had! I had to use rice milk instead though as I am out of almond milk. Thankyou!! :)

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