Gluten Free Chocolate Chip Mug Cake
If you want a delicious gluten free dessert that cooks in 90 seconds or less, you’ll love this chocolate chip mug cake! It’s the perfect single serve dessert made with simple ingredients.
I’ve had my Gluten Free Chocolate Mug Cake on the website for a few years now. It’s the perfect fudgy treat when you’re having an I-need-a-dessert-immediately-or-I-might-die emergency. You know those emergencies, right? For me it’s usually just after dinner and I’ve suddenly realized that I absolutely require something sweet. Or of course sometimes its late at night and I’ve stayed up way past my bedtime either reading a good book or binge watching trash tv. Either way, those situations must be rectified right away and a mug cake is truly the best solution.
The version I’m sharing today is a Gluten Free Chocolate Chip Mug Cake. If you’re thinking both a chocolate chip cookie and a cake sound good, this dessert is the best of both worlds.
Plus this mug cake recipe (and my original chocolate one) are grain free, refined sugar free, paleo, and easily made dairy free. Don’t worry, it still tastes every bit as indulgent as fun as you hope it will.
To keep this gluten and grain free, instead of white flour I use paleo baking flour or a mix of almond flour and coconut flour. It’s a fantastic healthy alternative to all purpose flour. The finished texture absolutely replicates a classic cake with the right amount of fluffiness.
Gluten Free Chocolate Chip Mug Cake Ingredients
- Paleo baking flour or mix of almond flour/coconut flour
- Ghee, butter, coconut oil, or vegetable oil
- Maple syrup or honey
- Milk of choice
- Chocolate chips
To make this fast dessert, stir together your dry ingredients. Then stir in your wet ingredients. Finally add the egg last and stir it in. Top your batter with chocolate chips and microwave it all for about 60 to 90 seconds. That’s it!
What is Paleo Baking Flour?
Paleo baking flour is a blend of nut flours (like almond flour and coconut flour) and root starches (like arrowroot and tapioca) that’s great for all kinds of recipes. Cakes like this one, bread, pancakes, cookies, muffins, pizza crust… it can do all of it!
The brand I buy most often is from Bob’s Red Mill. I can find it in some nicer grocery stores and in most healthy food stores. I buy several bags at a time because I really love to have it around for baking and don’t want to risk running out. You can of course always stock up online too. King Arthur also makes a great paleo baking flour and so does Thrive Market if you have a membership there.
Can you substitute another flour?
You can substitute 4 tbsp almond flour and 1 tbsp coconut flour in place of the paleo baking flour if you like. I have made it with both and you’ll love it either way!
Can this mug cake be dairy free?
Yes! Simply use coconut or vegetable oil instead of butter or ghee. Select a dairy free milk (I like almond milk in this recipe) and dairy free chocolate chips too!
How to avoid creating a rubbery mug cake
Ever tried a mug cake before? They can either be pretty amazing or pretty… um… rubbery. Here are my tips to achieving that perfect texture.
- Use a wide-mouthed mug (about 9 or 10 oz) or an 8 oz soufflé ramekin (4 inches across the top). If you use a dish that’s too narrow your cake will cook unevenly. If you use one that’s too short your cake will spill over the sides as it rises.
- Don’t overcook. Start with 60 seconds and add 10 to 30 seconds more if needed. The top of the cake should be slightly sticky to the touch when its finished. 90 seconds is the perfect cooking time in my microwave but yours may differ. The less you cook it the more moist your cake will be.
- Measure carefully! Because this is a single serving we’re not using a large quantity of any ingredient. This means that any change in the amount of what you use can have a very big impact. So make sure your measurements are accurate and don’t just guess or you’ll absolutely see the difference in the final texture. Close enough isn’t close enough when it comes to mug cakes!
- Stir together dry ingredients, then stir in wet ingredients, and then stir in the egg last. The egg should be thoroughly whisked in so you don’t end up with egg white clumps.
- Mug cakes taste best immediately after making. They are the softest and gooiest right after cooking so enjoy it then!
How to serve
Serve immediately! Top with vanilla ice cream, whipped topping, or fresh berries if you like!
Gluten Free Chocolate Chip Mug Cake
- 5 tablespoons paleo baking flour, can sub 4 tbsp almond flour + 1 tbsp coconut flour
- 1 tablespoon ghee, butter, refined coconut oil, or vegetable oil, melted
- 2½ tablespoons pure maple syrup or honey
- 1 tablespoon milk of choice
- ½ teaspoon vanilla extract
- 1 egg
- 3 tablespoons chocolate chips
- Add paleo baking flour to an 8 ounce ramekin or 9 or 10 ounce mug.
- Add oil (or melted butter/ghee), maple syrup (or honey), milk, and vanilla extract. Stir together until well combined with the flour. Make sure you scrape the bottom of the ramekin or mug because the flour can settle there. You want to make sure everything is mixed in.
- Crack one egg into your batter. Whisk thoroughly until well combined. Don't skimp on this step. If your egg isn't completely mixed in you'll end up with pieces of egg whites in the cake and nobody wants that!
- Place 3 tbsp of chocolate chips on the top of your batter. Do not stir! Leave them on the top. Some will naturally settle at the bottom as it cooks.
- Microwave for 60 to 90 seconds. You'll see the cake rise a lot toward the end of the cooking time but it will settle once the cooking stops. When done the top should be slightly sticky. (90 seconds is perfect for my microwave. I recommend starting at 60 seconds and then adding another 10 to 30 seconds if needed. Every microwave is different so you'll need to see what the optimal time is for yours.)
- Serve immediately. Top with vanilla ice cream, whipped topping, or fresh berries!