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.
If you’re in the mood for a chocolate dessert, but don’t want to take a lot of time to bake a whole cake, why not try a microwave chocolate mug cake?
If you’ve never made one before, a mug cake tastes very much like a real cake that you bake in the oven. This recipe is like a tiny version of my gluten free vegan chocolate cake recipe.
The texture is just right – it has a wonderful crumb, and it’s not dense.
This is a recipe that has gone through lots and lots of testing – thankfully I have two very willing testers at my house!
Ingredient Notes
- Gluten Free Flour Blend – Namaste Perfect Flour Blend works really well in this recipe. The texture is light and moist.
- Sugar – I used organic cane sugar. You can use regular granulated sugar or coconut sugar if you prefer.
- Dairy Free Chocolate Chips – I like using mini chocolate chips in this recipe because it’s such a small serving size, but you can use regular size chocolate chips if that’s what you have on hand.
Substitutions
- I have 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).
- If you aren’t gluten free, you can use regular all-purpose flour instead of gluten free flour.
- Feel free to use dairy free white chocolate chips if you prefer.
Step by Step Instructions
- Combine the dry ingredients in a microwave safe mug or tea cup.
- Add the wet ingredients and stir well. Sprinkle some dairy free chocolate chips on top.
- Microwave for 60-70 seconds at 70% power.
- Top with dairy free ice cream or whipped topping if you like.
Disclosure: This post contains paid affiliate links.
Recipe
Gluten Free Chocolate Mug Cake (Vegan, Nut Free).
Ingredients
- 2 Tablespoons gluten free flour blend Namaste Perfect Flour Blend works really well in this recipe
- 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
- â…™ teaspoon baking soda
- ¼ teaspoon vinegar
- 3 Tablespoons water
- 1 Tablespoon dairy free mini chocolate chips
Instructions
- 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, whipped topping, or berries if desired.
Notes
Nutrition
This post was originally published in October 2014.
This post is part of my series: 31 Days of Gluten, Dairy, and Egg Free Soups, Salads, Sides & Sweets.Â
Madhumitha Venkataraman
Does it work with a substitution of just 2 tbls spoon of blanched almond flour instead of the gluten free flour blend?
Elio
Really good, it came it slightly chewy on my end, using Bob red mills 1-1 flour, which I really enjoyed! One of the best I’ve tried so far. Thank you
Urlula
This works so well because I have loads of allergies and I can have all of these, I have it every Saturday night and I love it.
Xx
Kelly Roenicke
I’m so glad you like it!
Sheila
Followed exactly as written and turned out perfect! Having it for breakfast again 😄Thanks!!!
Kimberly
Loved this recipe – it was delicious! Next time I’m going to try subbing PB2 chocolate peanut butter powder for the cocoa and keep the rest the same.
Jamie Taylor
This is a very successful recipe. Thank you. Worked exactly as written. I used full power for 1 minute and it turned out perfectly rich and moist. Served with almond milk whipped cream and fresh strawberries. This will be a go to. Too easy and fast. 😊
Unsatisfied user
Feedback – this recipe did not work very well at all, used all same quantities but was sludgy 😩
Jennifer
Awsome! Thank you so much. I used rice flour and a very little coconut flour. I didn’t add choc but a quarter teaspoon coffee. Was melt in the mouth delicious! Thanks again
Em
On a restricted diet as I’m breastfeeding a baby with allergies – this is just so perfect and delicious even without the choc chips!
Jenny
Amazzzzzing!!! Simple, perfect, delicious!! I added a few drops of vanilla extract, and used apple cider vinegar as that’s what I had on hand. Still fantastic! Thank you.