This easy rich gluten-free chocolate mug cake takes just 5 minutes to make and tastes like the best chocolate cake you've ever had. With puddles of melted chocolate, grab a spoon and dig into this gooey deep chocolate dessert made with just a mug and a microwave!
Microwaving a cake might sound wacky, but see this picture from the 80s of my mom and I making a boxed cake? She made me crop out the part of the photo where the box read "MICROWAVE." That's right, we were making a full-sized microwaved cake. It was all the rage back then.
While I'm not suggesting we go back to microwaving sheet cakes, it's the perfect solution for single-serving cakes to satisfy a hankering in an instant! You heard that, you're super close to having a single-serve cake without turning on your oven.
Why you'll love this gluten-free chocolate mug cake
This gluten-free chocolate mug cake cooks up gooey with a tender crumb in just 5 minutes using the microwave. A puddle of melted chocolate in the middle keeps the cake moist and rich in deep chocolate flavor. Almost brownie-like, it pairs perfectly with a scoop of vanilla ice cream.
And if vanilla is more your style, check out my fluffy gluten-free vanilla mug cake recipe!
Tips for a successful gluten-free mug cake
Given that a mug cake "bakes" up super quickly in a microwave, it does require a bit of finessing to figure out the timing for your particular microwave. Follow these tips!
- Use a large mug. Your mug should hold at least 12 ounces. Anything smaller and your cake will overflow in the microwave, making a giant mess. If you aren't sure, fill up your mug with water, then pour it into a measuring cup to check. Anything smaller and your cake will overflow in the microwave, making a giant mess.
- Start with less time, then add. Each microwave performs differently, so it's best to err on the shorter side of time. After 1 minute, check to see if the cake looks fully baked and is no longer sticky on top, adding 15 more seconds at a time until it's done. Overcooking a mug cake will lead to a dry rubbery cake. No one wants that. When in doubt, take it out! Slightly undercooking a mug cake is 1000x better than overcooking a mug cake (gooey cake with ice cream on top? I'm listening…).
- Take care removing it from the microwave. The mug will be hot! I recommend using a potholder.
- Let cool just 2-3 minutes. Like the mug, the cake will be hot when it first comes out of the microwave. Let it cool 2-3 minutes before digging in. This allows the crumb to set, creating a lighter fluffier texture. That being said, mug cakes have an optimum shelf life of about 30 minutes, so don't let it cool too long!
Ingredients for gluten-free chocolate mug cake
This chocolate mug cake has a simple oat flour base with tons of flavor mix-in or topping variations so you can have the cake your heart desires.
- Gluten-free oat flour: Don't have oat flour? Grind up gluten-free rolled oats in a blender and sift to make oat flour
- Dutch-processed cocoa powder: I like Dutch-processed, but natural cocoa powder can work too (see below)
- Sugar: To balance out the cocoa!
- Baking powder: To make it rise in the microwave
- Milk: Either dairy or non-dairy
- Vegetable oil: Cake needs fat!
- Egg yolk: No white needed as it will dry out such a small cake
- Vanilla extract: For flavor
- Hot water: To activate the cocoa flavor
- Dark chocolate for on top: Either Chips or baking wafers work. This adds the gooey chocolate center that shouldn't be msised.
What type of cocoa powder for gluten-free chocolate mug cake?
The flavor driver of the chocolate mug cake is the cocoa powder. I recommend a high-quality dutch-processed cocoa powder, as it's darker in color and has a richer chocolate flavor. Don't know if it's dutch-processed or not? Look for a cocoa powder that is processed with alkali.
However, you can also sub in natural cocoa powder if that's what you have on hand!
How to Make a Chocolate Mug Cake
Let me show you all the process pictures you need. JK. You need just one because it's THAT EASY:
- Whisk together all the wet ingredients, except for the hot water, in a 12-ounce or larger microwave-safe mug.
- Whisk in the dry ingredients using a fork until smooth. Whisk in hot water until smooth. Fold in any mix-ins.
- Microwave! That's it.
Tip for Pretty Mug Cakes
For a cleaner appearance, you can mix up the cake batter in a separate bowl and then pour it into the mug to microwave. This is solely for appearances but does not affect the overall outcome.
Mix-in Variations for Gluten-Free Mug Cake
With this classic chocolate mug cake base, the mix-in options are endless! Customize the cake to your current cravings. Here are some suggestions to dollop on top or mix in before cooking.
- ½ tablespoon of peanut butter or nutella dolloped on top
- A ball of gluten-free edible cookie dough inside
- A handful of chocolate Chips: white, semi-sweet, dark, peanut butter chips, or even toffee chips!
- ½ teaspoon espresso powder mixed in
- A few drops of peppermint extract mixed in and/or chopped candy canes sprinkled on top
- ½ teaspoon orange zest folded into the batter
- ¼ ground cinnamon + dash of ground cayenne mixed in
- A few mini marshmallows and toasted pecans mixed in
Recipe
Gooey 5-Minute Gluten-Free Chocolate Mug Cake
Ingredients
- 3 tablespoons milk, dairy or non-dairy
- 1 large egg yolk
- 1½ tablespoons vegetable oil
- ¼ teaspoon pure vanilla extract
- 3 tablespoons granulated sugar
- 3 tablespoons (21 g) unsweetened Dutch-processed cocoa powder
- 2½ tablespoons (21 g) gluten-free oat flour
- ⅛ teaspoon baking powder
- Pinch kosher salt
- 1 tablespoon hot water
- 1-2 tablespoons bittersweet or semisweet chocolate, baking wafers, chopped baking bars, or chocolate chips
- Optional for serving: Powdered sugar, whipped cream, and/or ice cream
INSTRUCTIONS
- In a 12-ounce or larger mug, whisk together all the wet ingredients except for the hot water: milk, egg yolk, oil, and vanilla extract. For a cleaner appearance, you can whisk together the cake batter in a separate bowl and then pour it into the mug to cook, or for fewer dishes, whisk it directly in the mug.
- Add the dry ingredients and whisk until completely smooth. Whisk in the hot water. If you mixed the batter up in a separate bowl, pour it into the mug. Fold in any mix-ins of your choice that you want to be dispersed throughout the batter: sprinkles, nuts, fruit, etc. For add-ins such as chopped chocolate, peanut butter, nutella, or edible cookie dough, dollop these on top without mixing.
- Microwave on high. For each cake, start at 1 minute, then add 15 seconds at a time until fully baked. Microwave 1 - 2 minutes (on my microwave, it takes exactly 1 minute 45 seconds). Let cool 2-3 minutes and serve with your favorite toppings, such as whipped cream or ice cream, quick fruit compote, nuts, or fresh fruit!
Notes
Help! My mug cake is dry or chewy/rubbery?
If your mug cake turned out dry, chewy, or rubbery, the culprit is more than likely overcooking. Just 15 seconds can make a drastic difference, depending on the microwave. Start with less time on the clock, checking the cake for doneness, and adding more time in 15-second intervals as needed.Dairy-Free Gluten-Free Mug Cake
To make this mug cake dairy-free, replace the milk with your favorite non-dairy milk, such as oat milk or almond milk, and use the oil variation!Vegan Gluten-Free Mug Cake
I think a flax egg should work (sub out the egg for ½ tablespoon flax meal + 1.5 tablespoons water), but I haven't tried it! If you do, please leave a comment below!Can you bake this mug cake?
I knew you'd ask this, so I tried it. And while technically it works, the texture is not ideal. This recipe is specifically designed to work with a microwave. For a small oven-baked cake, bake ⅓ of this recipe in a 6-inch round cake pan: Gluten-free chocolate cakeStoring Mug Cakes
Don't do it. Mug cake is meant to satisfy your instant cravings. Due to the nature of microwaving the cake, it has an optimum shelf life of about 30 minutes, after which point, the texture changes drastically. I don't recommend microwaving the cake in advance. Rather, microwave it right when you want it! If you absolutely can't finish your mug cake, store it at room temperature and reheat it for about 10-15 seconds in the microwave to bring back some life to the texture.Did you make this recipe? Please leave a review and rating to let me and others know how you liked it!
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