Want a quick gluten-free dessert for one? Make this mug cake. It’s soft, tender, and delicious. Add sprinkles to turn the simple vanilla cake into a gluten-free funfetti dream.
This Gluten-Free Mug Cake is
Easy to make
Sweet and tender
Dairy-free
Perfect for one or two
To Make a Gluten-Free Mug Cake, You’ll Need
One large or two small mugs
A fork
A microwave (or oven)
Sometimes you just want dessert. Not an apple slice or a dry cookie from a package but something warm and yummy and slightly over-the-top.
If that craving hits when you’ve got no time to bake, a simple gluten-free mug cake answers the craving nicely.
At first glance, mug cakes look like a fad recipe that should have died eons ago. But there’s a reason they’ve stuck around for as long as they have: they’re dead-simple to make and decidedly yummy.
If you’ve never made one before, you’re in for a treat. You simply whisk together a few ingredients and hit start on the microwave. That’s it. (If you don’t own a microwave, there’s an oven variation below). After a minute, you’re rewarded with a gluten-free cake that’s soft and tender–that tastes like it was baked with love.
FAQs: Gluten-Free Mug Cake
What’s the best flour to use for gluten-free mug cake?
For a recipe like this, it really doesn’t matter. Just don’t use a grain-free flour, like coconut flour or almond flour. Any gluten-free flour, such as your favorite blend or a finely ground white rice flour, works in this recipe.
Can you make this recipe without an egg?
No. Sorry. I’m working on a gluten-free/egg-free mug cake variation.
What size mug should I use?
Use a mug that comfortably holds about 1 1/2 cups (12 ounces) liquid.
What power setting should I use for mug cake?
High.
What topping goes best with mug cake?
Whipped cream, ice cream, or frosting.
Gluten-Free Vanilla Mug Cake
This gluten-free mug cake is soft, tender, and delicious. Add sprinkles to turn the simple vanilla cake into a funfetti dream.
Ingredients
- 1/4 cup all-purpose gluten-free flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- sprinkles, optional
Frosting
- 2 tablespoons softened butter or dairy-free spread
- 3 tablespoons powdered sugar
- 1 teaspoon milk, traditional or dairy-free
Instructions
For the Microwave
-
Spray a large (12 ounces) mug with nonstick cooking spray. Stir together gluten-free flour, sugar, and baking powder in the mug. Add egg, oil, milk, and vanilla extract. Stir until smooth with a fork or mini whisk. Stir in sprinkles 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.
Priya says
Loved this recipe, thank you. I made this cake vegan by replacing the egg with a flax egg and it turned out so spongy and soft. Baked for 25 mins in total. Very happy!
Anonymous says
I would not recommend this cake at all! When i took it out of the microwave it had melted butter all over it and tasted like straight sponge and butter. The frosting also taste just like butter. If you like butter this cake is for you.
Elizabeth says
That’s odd. The butter or oil mixes into the batter and should not be running out of the mug. What gluten-free flour did you use?
Shelby says
Reeeally sounds like bro just added frosting before microwaving LOL because I just made this and it was PHENOMENAL!! 10/10. No notes. If you’re having a sad day make this recipe 🙂
kat says
try a little less than a tbsp of coconut oil! worked great for me
Lindsey Laughton says
Just made this as I fancied some GF cake! Was absolutely delicious!
Kate says
Truly Scrumptious
I just came over all I need Cake!!
Found you on a quick Google search…
Swapped veg oil for olive oil and vanilla for almond essence
(I fancied a cherry Bakewell)
Everything else the same 1:25 secs in micro, high power stuck spoon in the middle filed with jam topped with pouring cream.
Satisfying soft sponge which tasted like a cherry Bakewell cake
O M G I’m a happy coeliac 😁👌🏻
Thank you 🫶🏻
Valerie says
My boyfriend and I made these and were very happy with them. Thanks for posting it! We doubled the recipe, except for the egg as I figured one would be enough. We mixed the batter in a bowl and poured it into two mugs and baked them for about 23 minutes (he doesn’t have a microwave). We used olive oil and almond milk (a tiny bit extra to make up for not doubling the egg) and added lemon flavor extract. Delicious–we will be making them again!
Tracy says
Thanks for that Valerie was wondering how to double!
Steph says
Thanks for posting this. I mixed in a bowl then poured into cup. Uses melted plant butter and coconut milk as I’m dairy free too. It was perfect. Light fluffy moist, would never know it was gluten free. Have saved the recipe and will be making again. Thank you
junie says
i made it for my mom and she loves it. THANK YOU!!!!
Anonymous says
My new favorite GF recipe!
I made this with plant butter and a boxed coconut milk that stays pour-able in the fridge and has a light coconut flavor. I added 1 Tbsp creamy peanut butter and roughly 1 Tbsp chopped dairy free chocolate bar. No icing. It was SO good, my “I don’t like peanut butter in my cake” daughter wanted some. She thought the amount of peanut butter was perfect, I thought it could use another 1/2 Tbsp. It took a full 90 seconds to cook and about two minutes to sit just so I didn’t burn my mouth on the chocolate pieces.
The texture for this mug cake recipe is just like any other cake and makes more than a brand name gluten free mug cake – which means I don’t feel like I’m missing out on anything.
This recipe will be my go-to for a quick sweet tooth fix or a family get together where just one or two need a gluten free dessert. I can’t wait until tomorrow when I plan to try tweaking into a coffee cake. 😋
The Blue Smurf says
I loved this cake! The buttercream was delicious. The only thing I changed was that I added more vanilla than the recipe calls for. But this is fantastic!
Dorothy says
It had a strange texture and taste. I liked it alright, but without the frosting it tasted weird. While it is cooking it has an awful smell though. It smelled like bad eggs. The frosting was a little too sweet. We had to cook it much longer than 80 seconds. Also I would recommend to use a smaller mug and a smaller egg.
C M says
Nice, spongy cake that satisfied my craving! A tad dry, but I may have overcooked it a little.
Displeased with the frosting. It comes out as a glaze, because the proportion of liquid to butter is a bit off. Chilling it might help. Would recommend halving the butter or doubling the powdered sugar, and skipping the milk entirely for that part of the recipe. I added a little vanilla extract to mine, since I’m a vanilla buttercream fan and have made lots of it in the past.
Overall, pretty tasty, and easy to throw together!
Elizabeth says
The frosting shouldn’t have been like a glaze. One teaspoon of milk to three tablespoons of frosting and 2 tablespoons of butter should make a nice frosting. I’m sorry the texture was glaze-like for you!
Lesley says
I made this as per the recipe, using grapeseed oil and Coles gf plain flour, it took about 90 seconds to cook for me. Came out beautifully fluffy and moist. I warmed up some cherry conserve and poured over it in the bowls and served with vanilla ice-cream. It was big enough to share with my husband and was a delicious dessert
Jeanie says
Super. I used coconut oil, ½ rice, ½ oat flour, ½ tsp ground cinnamon and the other ingredients. Served still warm with blueberries and a tablespoon cream drizzled over it all. Much lighter and tastier than with wheat flour.
Lil says
Mine turned out like a sponge cake, not too sweet or vanilla-y but it sure was spongy! And it was pretty good.
Rechele Gagne says
Perfect I added a tad of lemon juice and loved it.
Denise says
Thanks everyone for the great ideas and recipe modifications. I have made this 1 million times and have the best luck at 80 seconds in my 1000 W microwave. Sometimes I cut the mug cake into thirds and make a layered cake or freeze some of it and just have a mini slice with buttercream frosting. I always use real butter and real vanilla sometimes vanilla paste instead of extract. My most helpful tip, however, is to whisk your egg and only used 2/3 of it otherwise I find it tastes a bit too eggy. Sometimes I add cocoa, but remember to add extra sugar if you do.