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.
Alene says
I just wanted to thank you! I am yellow cake fan, and I always go for that if there’s a choice between chocolate cake or yellow/vanilla cake. It may be my dinner in a few days when my husband will be away.
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sas says
you said this recipe is dairy-free but then you list milk in the ingredients. Was it soy, almond or coconut milk? Did that change the consistency at all?
Elizabeth says
The only dairy-free milk I would NOT use is full-fat coconut milk. It’s too rich to replace traditional milk. The rest work fine.
In fact, since you only need a tablespoon in this recipe, you could even use water but it would impact the flavor a bit. Hope this helps!
Bre says
Let me preface this by saying that no one else in my house has to avoid gluten, only me. So while they all get to enjoy things like donuts and cookies, I usually just stare longingly while they enjoy their goodies. But not anymore. This is the perfect single serving, gluten free cake. Delicious and moist and super fast to whip up. Amazing. Thank you so much.
Alice Anderson says
Honestly, I just made this cake because I was bored and I was definitely pleasantly surprised. The consistency was amazing, it was moist without being soggy and it was extremely fluffy. 10/10 a wonderful recipe and I enjoyed it very much! <3
Duchess Von Broheim says
This works, it actually came out perfectly. My family witnessed it, were sceptical at first and now they think it’s some sort of miracle. I think eggs in the UK are a little larger so my cake wasn’t as sweet as I would like so I added jam once it had cooled. I’ve made it a few times since and increased the other ingredients to allow for the slightly larger egg. I cooked in an 800W microwave for almost 2 mins as I do not want to risk stodgy cake.
Thanks so much!
Wifey With a Knifey says
This was so good! I wasn’t sure if it’s a packed 1/4 cup GF flour or “spooned” So I chose the latter and it came out great. Topped with some Swiss buttercream *chef kiss*
Donna no Cienciera says
When i tried this, it came out soggy in the bottom, was not good!
Elizabeth says
Sorry to hear it was soggy.That means it was under-baked (or under-microwaved in this case.) A few more seconds will solve that problem! Hope this helps!
Ari says
mine turned out a little eggy but still satisfied that craving for cake beautifully! i couldn’t find my granulated sugar and used brown instead so i can’t fault the recipe too much. super quick and simple recipe! definitely gonna keep this one in mind and either make sure i have granulated next time, or use more brown sugar than i did this time
wyatt says
it was good but it did not look good
Elizabeth says
Hi Wyatt,
I found that this depends on your microwave. Some make pretty mug cakes, others not so much. Glad you enjoyed the taste!
Elanie F. says
The cake was pretty good. I followed all the directions but it was a little dry and lacking some flavor. Overall it was good!
annupamaa says
does the gluten free mix need to have xantham gum or its not necessary ?
Elizabeth says
It needs xanthan gum or the cake won’t rise as much. It will be dense.
R C says
I used 2T almond flour/ 2 T tapioca flour And it turned out amazing!
JoAnna says
I had high hopes and they were met with this cake! I’m going to try it in the oven as well.
Penelope says
Great recipe…hard to find vanilla mug cakes and this is the best!
Annie says
Have you ever tried adding coco powder to the cake? I wonder how it would be as a chocolate gf mug cake.
Elizabeth says
Yes! I have for a recipe for it right here: easy gluten-free chocolate mug cake.
NHV says
Really delicious!
Jo says
This was super easy and tasted great. I sprinkled brown sugar on top, then hot water over same to make it a self saucing caramel pudding. YUM
Margaret says
This is perfect for one as a dessert or two for strawberry shortcake for two. I made it in 3″ ramekins and it turned out beautiful, tasted very good and its moist. Thank for sharing. Also made the cinnamon bun. Anything cinnamon is good as far as I’m concerned.
Indi says
This turned out perfectly, thanks!
Ella says
I recently had to go gluten, dairy, soy and corn free for my health.The hardest part has been that I miss sweets so much! I have tried many gluten and dairy free desserts but they were not very good. THIS WAS SO GOOD! This cake was super easy and fun to make!
Elle Mc says
This was delicious! I had made chocolate mug cake before, but not vanilla.
I used a GF plain white flour blend with no xantham gum (Doves Farm all purpose flour in the UK) and just made sure I beat the egg well before adding.
I added a small amount of chocolate chips, but it really didn’t need it.
I also had to bake it for around 2mins in a 900w microwave (20 sec bursts the last minute).
But this was sooooo delicious. Light and spongy, yet very filling – a really good sized portion.
Just delicious, thank you!
Next time I’m going to experiment with lime zest and a dash of cardamom.
So many options now! 😀
felicity says
i made this it was so disgusting. i followed everything correctly and it tasted horrible and u am not to picky!
Elizabeth says
Sorry it wasn’t to your liking! What didn’t you like about it?
Rhonnie says
This is a neat recipe! I made one for me with gf flour and one with regular flour for my husband. His tasted and smelled like sweet eggs, lol. Mine smelled like eggs but tasted great and was such a quick and easy recipe! Used almond milk for both. Had a sweet tooth but didn’t have enough flour to do a full cake so this worked perfectly. It’s amazing that you can turn a few things into a springy spongey cake consistency within a few minutes! Mind blown!