Gluten Free Chocolate Mug Cake (Printable)
A warm, fudgy chocolate cake prepared in minutes, entirely free from gluten.
# What You'll Need:
→ Dry Mixture
01 - 3 tablespoons gluten-free all-purpose flour blend
02 - 2 tablespoons unsweetened cocoa powder
03 - 3 tablespoons granulated sugar
04 - 1/4 teaspoon baking powder
05 - 1 pinch kosher salt
→ Wet Mixture
06 - 3 tablespoons milk (dairy or non-dairy alternative)
07 - 2 tablespoons vegetable oil (or melted coconut oil)
08 - 1/4 teaspoon pure vanilla extract
09 - 2 tablespoons chocolate chips (optional)
# How To Make:
01 - In a microwave-safe mug (minimum 12 ounces), whisk together the gluten-free flour, cocoa powder, sugar, baking powder, and salt until uniformly blended.
02 - Pour in the milk, vegetable oil, and vanilla extract. Mix vigorously with a fork until a smooth batter forms, ensuring to scrape the bottom and sides of the mug.
03 - Gently fold in the chocolate chips if desired.
04 - Microwave on high power for 1 minute. The cake should appear set but maintain a moist center. If necessary, continue microwaving in 10-second increments until cooked through, avoiding overcooking.
05 - Allow the cake to rest for 1 to 2 minutes to slightly cool and set before serving directly from the mug.
# Expert Tips:
01 -
- It is dangerously easy to whip up when a sugar craving hits at eleven oclock at night.
- The texture stays incredibly fudgy rather than turning spongy or dry like so many microwave desserts do.
02 -
- Microwaves vary wildly in power, so start with one minute and never exceed two minutes total or you will end up with rubber.
- Using a mug that holds at least twelve ounces is vital because the cake puffs up rapidly before settling back down.
03 -
- Coat the chocolate chips in a tiny dusting of your flour blend before stirring them in so they do not all sink to the bottom.
- Letting the batter rest for one minute before microwaving helps the flour hydrate and creates a better final texture.