Gluten Free Chocolate Mug Cake
This indulgent gluten free chocolate mug cake will satisfy your sweet cravings in under 5 minutes! It’s so easy to make and cooks in the microwave.
Update: This recipe was originally published in 2020 and has been republished with all new photos.
To whip up this simple dessert, simply 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!
Your gooey chocolate cake is ready to devour! The texture is somewhere between a cake and a brownie. OH SO GOOD.
It is made without white flour, refined sugar, and all the preservatives you’ll find in a boxed cake mix. That’s worth celebrating! But this is still very much a dessert. It’s a rich, indulgent, very chocolatey, and very fast sweet treat.
Enjoy as is or top with your favorite ice cream, whipped topping, powdered sugar, or fresh berries.
Gluten Free Chocolate Mug Cake Ingredients
- Paleo baking flour or mix of almond flour/coconut flour
- Cacao or cocoa powder
- Ghee, butter, coconut oil, or vegetable oil
- Maple syrup or honey
- Milk of choice
- Chocolate chips
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 2 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!
Cacao vs Cocoa Powder
Cacao powder is made from pulverized cacao beans and often gets confused with cocoa powder, which is the roasted form of the beans. While similar, cacao powder refers to the raw, minimally processed form. When you sweeten it, you can achieve that chocolatey flavor we all love in desserts!
You may use cacao or unsweetened cocoa powder interchangeably.
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 (somewhere between a cake and a brownie).
- 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 it’s 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, powdered sugar, or fresh berries if you like!
Gluten Free Chocolate Mug Cake
- 3 tbsp paleo baking flour, Can sub 2 tbsp almond flour and 1 tbsp coconut flour
- 2 tbsp cacao or cocoa powder
- 1 tbsp ghee, butter, refined coconut oil, or vegetable oil, melted
- 2 1/2 tbsp maple syrup or honey
- 1 tbsp milk of choice, I use almond milk or 2% milk
- 1/2 tsp vanilla extract
- 1 egg
- 3 tbsp chocolate chips
- Add paleo baking flour and cacao powder to an 8 ounce ramekin or 9 or 10 ounce mug. Stir together.
- Add oil (or melted ghee), maple syrup (or honey), almond milk, and vanilla extract. Stir together until well combined with dry ingredients. Make sure you scrape the bottom of the ramekin or mug because the flour and cacao powder 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.
- Microwave for 60 to 90 seconds. 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, powdered sugar, or fresh berries if you like!