This gluten-free chocolate mug cake packs a lot of flavor. Made from simple ingredients, this easy recipe is perfect whenever a chocolate craving hits. Top with whipped cream, ice cream, or an easy frosting.
This Gluten-Free Chocolate Mug Cake Is
- moist
- rich
- chocolatey
- easy-to-make
Even though you can make this mug cake in about a minute, it’s anything but basic. Like my gluten-free vanilla mug cake, this chocolate version is as easy-to-make as it is tasty.
How to Make Gluten-Free Chocolate Mug Cake
- Whisk together gluten-free flour, cocoa powder, sugar, and baking powder in a large mug. Add egg, milk, and oil. (And, if you’re in the mood, a generous sprinkling of chocolate chips)
- Stir together until batter is smooth. (Make sure you run the spoon around the edges of the mug. Flour loves to cling to the edges.)
- Microwave on high for about one minute.
- Top with whipped cream, ice cream, or frosting.
FAQs: Gluten-Free Chocolate Mug Cake
What size mug is best for mug cake?
A large (12 ounce) mug is best. The cake puffs as it cooks, which is why it’s so important to use a large mug. You want to make a cake, not clean your microwave from overflowing batter.
What cocoa powder is the best to use?
In this recipe, natural or Dutch-process cocoa powder are interchangeable. Use whatever you have in the pantry. Just be sure not to use hot chocolate powder. It’ll make the cake too sweet and not chocolatey enough.
Can I make this without an egg?
No. I’m working on an egg-free version. (probably as you read this.)
Can I make this dairy-free?
Yes! This gluten-free mug cake is easy to make dairy-free. Simply replace the milk with your favorite dairy-free alternative. You can even use chocolate or water if you’d like.
Can I make this into a vanilla cake?
For a vanilla-version, follow the recipe for my easy gluten-free vanilla mug cake. It’s just as easy, moist, and tender as this one—only without the chocolate.
Easy Gluten-Free Chocolate Mug Cake Recipe
Ingredients
- 1/4 cup all-purpose gluten-free flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1 large egg
- 2 tablespoons vegetable oil
- 1 tablespoon milk
- about 1 teaspoon mini-chocolate chips optional
Frosting
- 2 tablespoons softened butter or dairy-free spread
- 3 tablespoons powdered sugar
- 1 teaspoon milk
Toppings
- Whipped Cream
- Ice Cream
- Frosting
Instructions
For the Microwave
-
Spray a large (12 ounces) mug with nonstick cooking spray. Stir together gluten-free flour, cocoa powder, sugar, and baking powder in the mug. Add egg, oil, and milk. Stir until smooth with a fork or mini whisk. Stir in mini-chocolate chips if using.
-
Microwave on high for 60-80 seconds or until cake pulls away from the sides of the mug and the top looks dry. Allow cake to cool in the mug. Top warm cake with vanilla ice cream or whipped cream, if desired. Or allow the cake to cool and frost.
For the Oven
-
Preheat oven to 350 degrees. Follow step one above. Be sure to use an oven-safe mug. Place mug on a baking sheet. Bake until set, about 20 minutes.
For the Frosting
-
Beat together the butter and powdered sugar until smooth with a spoon. Add milk. Mix until creamy. Spread frosting on cooled cake. If you put the frosting on the hot cake, it will melt.
Janine says
in Australia we have either plain four or self raising flour — I am assuming all purpose is plain (no raising agent?)
Elizabeth says
Yes! All-purpose does not contain any levener. (rising agent)
Caitlin St John says
Sounds very good! How about a sugar-free version using sucralose or stevia?
Elizabeth says
I don’t bake with those ingredients. Sorry!
Eve says
You could adapt the recipe to include those if you wanted to!
Anavi says
The mug cake turned out to be delicious. I had tried si many recipes and all of them would turn out a bit hard and grainy. But this one turned out to be so moist and fluffy and i absolutely loved it. Thank you Elizabeth.
Elizabeth says
Glad you like it!
Hope says
Very good recipe! The only thing I would say is that it is a little bit rich but I added slightly less cocoa and it turned out perfect! Also super good with dark chocolate chips. Definitely would recommend!
Amanda says
Yuuuuuummmmm!!! Now this is a good mug cake! So good! Great texture! Thanks for sharing!
Elizabeth says
Glad you liked it!
Stef says
This was so easy & delish! Checks all the boxes when you’re craving something sweet and want it now! I loaded mine up with dark chocolate chips and topped it with a spoonful of peanut butter (right after it came out of the microwave). I also replaced the sugar with coconut sugar and milk with water (I didn’t have any milk on hand) — it was still so good! Thanks for sharing. 🙂
Carolyn says
This was a great wee dessert to make, easy, quick and turned out delicious. Id definitely make it again.
Rosie says
I really loved this recipe and my non-gluten free family and friends did too! Is there any way to stop the batter from becoming dry in some areas and wet in others once cooked?
Elizabeth says
That sounds like an issue with how your microwave is baking the batter. I’d try using a different mug. That might solve the problem!
Albert says
Thank you for the gluten free version!! Now I just have to find a microwave 🙂
Mary says
I used a small bowl because my mugs are little and I don’t have the highest microwave wattage wise. I think mine is somewhere around 750 watts. I started out with 80 seconds and think I went about another minute. Just started looking for the batter to come away from the edges of bowl. Perfect. This is so simple and delicious. Can’t believe how easy this is. Thank you so much.
Elizabeth says
Woo-hoo! Glad you liked it!
Mary says
I love your mug cakes. So easy and delicious. So glad I fund them. Thank you and Happy Day too.
Mary Kathryn says
I loved it. I used almond flour, almond milk, and avocado oil. I also added a wee bit of coffee grinds, vanilla, and a pinch of salt.
I baked the cake in a ceramic ramakin and in my toaster oven. It took about ~ 30 minutes.
So, this recipe is quite adaptable with great results. Thank you!