Treat yourself to a gluten free chocolate mug cake! It’s an easy recipe that you can enjoy when you want a quick but indulgent treat.
Sometimes, you just need to treat yourself.
You might just have a chocolate craving, or maybe you need to make a quick dessert, but don’t want a whole cake sitting around.
This gluten free chocolate mug cake is just the thing to make!
Can a mug cake made in the microwave really taste good?
Yes, surprisingly, a mug cake does taste very much like a real cake that you bake in the oven! This gluten free chocolate mug cake is rich, decadent, and has a wonderful texture. It isn’t gummy or heavy at all.
Can you make a gluten free mug cake without an egg?
Yes! This mug cake recipe is like a tiny version of my gluten free vegan chocolate cake recipe. It works very well without eggs!
The texture is just right – it has a wonderful crumb, and it’s not dense. A little bit of baking soda and vinegar works very well as an egg replacer in this recipe.
This is a recipe that has gone through lots and lots of testing – thankfully I have two very willing testers at my house!
This is our favorite version. I have also used gluten free oat flour in place of the gluten free flour blend, and it does turn out well, but the texture is a little bit heavier. (If you use oat flour, make sure that it is made from certified gluten free oats).
How do you make a gluten free mug cake?
- Combine the dry ingredients in a microwave safe mug or tea cup.
- Add the wet ingredients and stir well.
- Sprinkle some chocolate chips on top.
- Microwave for 60-70 seconds at 70% power.
If you make this mug cake, or any of my other allergy friendly recipes, please share on Instagram and tag me @prettybeeblog so I can see what you’ve made!
Disclosure: This post contains affiliate links.
Gluten Free Chocolate Mug Cake (Vegan, Nut Free).
A rich and delicious gluten free chocolate mug cake recipe that is easy to make! A quick chocolate dessert for one.
- 2 Tablespoons gluten free flour blend
- 2 Tablespoons organic cane sugar or coconut sugar
- 1 ¾ Tablespoons unsweetened cocoa powder
- 1 teaspoon vegan buttery spread melted - or coconut oil, or canola oil
- ⅙ teaspoon baking soda
- ¼ teaspoon vinegar
- 3 Tablespoons water
- 1 Tablespoon dairy free chocolate chips
Place the gluten free flour blend, sugar, cocoa powder, and baking soda in a small mug. Stir to combine.
Add the melted vegan buttery spread, water, and vinegar. Stir again.
Sprinkle dairy free chocolate chips on top of the batter.
Microwave for 60-70 seconds on 70% power. (You may have to experiment - every microwave is a little different!)
Let cool for a few minutes before eating.
Top with dairy free ice cream and berries if desired.
⅙ of a teaspoon is the correct amount for the baking soda. If you have a ⅓ teaspoon measure, just use half of that. Or if you have ¼ teaspoon, just use a little less of that.
My gluten free flour blend works very well in this recipe.
Nutrition information is for the cake, without any ice cream or berries on top.
This gluten free chocolate mug cake is:
- decadent and rich
- perfect for treating yourself after a long day
- a great single serving dessert to make for those with food allergies
This post was originally published in October 2014. It has been updated with an improved recipe and new photos.
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.
had a late night chocolate craving, and decided to give this a try. first attempt I left out the oil and baking soda. didn’t rise. no surprise there!
second attempt I’m sure I got all the ingredients, but I don’t trust myself or my web browser because it tasted foul. is it really supposed to be 1 tsp baking soda, 1 tsp vinegar? or am I (and my browser) missing a fraction or something?
I ate the first one warm… like a gooey, fudgey pudding. a very delicious consolation prize. yum!
oh, it also occurred to me that I used Dutch processed cocoa, which I think it’s more alkaline, so maybe that messed up the balance of things.
I used Hershey’s Cocoa Powder, if that helps. :)
I’m waiting for it to cool as I type. the batter tasted yummy and it looks like an actual cake in a mug. can’t wait to indulge again. :-)
I think Hershey’s is “natural” cocoa, so acidic. which would explain why it still tasted good with extra vinegar the first time, and why I didn’t panic when I added 1/4 tsp vinegar this time. thanks for your reply, and for sharing your creativity!
Oh, okay, that makes sense about the cocoa! Thanks for letting me know!
I’ve been informed I was missing a fraction. my browser won’t display 1/6. I’m going to try again!
Yes! Sorry I am just getting to the comments! Did it work for you with the 1/6 teaspoon?
im drooling over this!
Natalie @ Tastes Lovely
I love my fiestaware! My grandma gave me a huge box of it that she collected from grocery stores when my dad was little. So many fun colors. Makes for great food props. This mug cake sounds delicious!
Awesome! Just make sure it is lead free…some of the vintage stuff contained lead. :(
Nothing like a double chocolate cake! Yum :)
Looks to yummy! Just pinned it!
Thanks for pinning!
I love the portion control that you have with a single serving! This looks yummy! My daughter had a great time trick or treating in spite of her food allergies. She is a little older and focuses on the fun and not so much the candy. We had our teal pumpkin out too!
I love the teal pumpkin project! :)
Rebecca @ Strength and Sunshine
Well you know I’m a huge fan of mug cakes! They are my perfect breakfast ;)
Kristina @ Love & Zest
ummm. this looks ahhmazing and so healthy too. I can’t believe it doesn’t require more than a few tablespoons of flour! love that pink tea cup too :)
I’ve so gotta get on board with mug cakes—this looks totally amazing and I love how dense and chocolatey it is!
oh…forgot I also cut sugar in half and it seemed perfectly sweet! YEAH again!
ahhhhh… that is the most evilly delicious thing I have ever tasted!! Made it as soon as I opened the email with the recipe!! WOW! I made a couple small changes but I’m sure it would be spectacular the way it was also ;-) I used mint choc chips, my own personal gluten free flour blend & almond oil instead of canola… no biggee. Can I say again… WOW!! Except like all single serving size things… I want a six pack. OK… maybe not a whole six pack but maybe 2… think while I’m cooking one, I’ll stir up another or I may make a dry and liquid parts to be added at the last minute for ‘instant’ mug cakes. TY Pretty Bee! I LOVE YOU!
Yay! I am so glad you tried it and liked it!! Thank you so much for letting me know! I appreciate it! :)
Thalia @ butter and brioche
I love mug cakes! Craving one to devour right now.. your double chocolate version looks so good Kelly!
Tried this tonight to satisfy a cake craving (and do something with zero waste), and it was delicious! I might back off on the sugar a bit and add some coffee next time, as another commenter suggested. Thank you!
So glad you enjoyed it! Thank you!
Arman @ thebigmansworld
I wish I came trick or treating if you had Justin’s on offer ;)
Love mug cakes- double the chocolate, double the deliciousness!
Katie @ Produce On Parade
Have you heard about people putting out teal pumpkins to signal an okay house for children with allergies (I think they pass out cards, or games, etc.)? I thought that was really nice. This mug cake looks fantastic!
Yes, I love the teal pumpkin project! Such a good idea!
Alessandra // the foodie teen
This looks RIDICULOUSLY amazing – yum! Love the nuts on top too!
Gayle @ Pumpkin 'N Spice
This mug cake looks incredible! I love how rick and decadent it is. I would say that this is definitely better than Halloween candy!
This is exactly what I should be making instead of an entire cake that lurks around on my counter, tempting me. It looks so tasty!! Happy Halloween!
Happy Halloween! Thanks, Julia!
We made a version of these last night, and I wish we put chips and nuts on top.
Two Healthy Kitchens
What a great way to end the month! Dare I say … a Spook-tacular way!?!? (Groan ….) Seriously, though – I adore mug cakes! Just the perfect little something! And so much the better when that “perfect little something” is healthy, too! Absolutely pinning this to try soon – my kids will be thrilled! Happy Halloween, my friend! :D ~Shelley
Thanks so much, Shelley! :)