Gluten Free Chocolate Mug Cake (Printable)
A quick, decadent single-serving chocolate dessert made in the microwave.
# Ingredient List:
→ Cake Base
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 - Pinch of salt
→ Wet Ingredients
06 - 3 tablespoons milk
07 - 2 tablespoons neutral oil
08 - 1/4 teaspoon pure vanilla extract
→ Optional Add-ins
09 - 1 tablespoon chocolate chips
10 - Whipped cream or berries, for serving
# Directions:
01 - In a microwave-safe mug (minimum 12 oz), whisk together the gluten-free flour, cocoa powder, sugar, baking powder, and salt.
02 - Add the milk, oil, and vanilla extract. Stir well until a smooth, lump-free batter forms.
03 - Fold in chocolate chips if desired.
04 - Microwave on high for 1 minute 30 seconds to 2 minutes, until the cake is set and springs back lightly when touched.
05 - Let cool for 1-2 minutes before serving. Top with whipped cream or berries if desired.
# Expert Tips:
01 -
- It delivers an intense chocolate hit in under ten minutes flat.
- The texture is incredibly fudgy, mimicking a bakery treat without the gluten.
02 -
- Microwaves vary wildly in wattage, so start checking at the 90-second mark to avoid a rubbery texture.
- Using a mug that is too small will result in an overflow as the cake rises, so stick to at least 12 ounces.
03 -
- Sift the cocoa powder if it looks lumpy to ensure a smooth batter.
- Grease the mug lightly even if using oil in the batter to help with release later.