Gluten Free Mug Cake Recipe
This easy, delicious gluten free mug cake is made in 1 minute in the microwave. Learn how to make it moist and tender every time!
Servings: 1 serving
Equipment
- Microwave oven
- Microwave-safe mug at least 8 ounce capacity
Ingredients
- ¼ cup gum free gluten free flour blend (See Recipe Notes)
- 2 tablespoons unsweetened cocoa powder natural or Dutch-processed
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 2 tablespoons granulated sugar (reduce to 1 1/2 tablespoons (18 g) or increase to 3 tablespoons (27 g))
- 2 tablespoons neutral oil (canola, vegetable, grapeseed, peanut, etc.) or unsalted butter, melted (See Recipe Notes)
- 3 tablespoons milk any kind, at room temperature
- ½ ounce chocolate chopped, or chips or wafers (optional)
Instructions
- Grease a microwave-safe mug or mason jar with at least an 8-ounce capacity.
- In the mug, place the flour blend, cocoa powder, baking powder, salt and sugar, and whisk to combine well.
- Add the oil or melted butter and milk, and whisk until well-combined and smooth.
- Add the optional chocolate and press it down into about the middle of the batter.
- Place the mug in your microwave oven and cook at about 1000 watts for 1 minute. (See Recipe Notes about microwave wattage.)
- Test with a toothpick to see if it comes out mostly clean. If not, cook for up to another 20 seconds at about 1000 watts.
- Allow to cool briefly before serving.
Notes
Flour blend:
Use a gum-free gluten free flour blend like Nicole’s Best or my 3-ingredient gum-free blend (23 g superfine white rice flour, 8 g potato starch, 4 g tapioca starch). Bob’s Red Mill 1-to-1 also works here since it’s low in xanthan gum. Oil or butter:
Use any neutral oil (like canola or grapeseed), or melted unsalted butter for added flavor. Both work well—just avoid strongly flavored oils like olive oil. Make-ahead mix option:
To prep a just-add-milk version, cut 2 tablespoons of Crisco or Spectrum brand shortening into the dry ingredients with a fork and store in a small container or jar. When ready, just add 3 tablespoons of milk and microwave. Microwave power:
Microwave the cake at about 1000 watts. If your microwave is stronger (e.g., 1200 watts), reduce the power to 80–90%. Start with 1 minute, check doneness with a toothpick, and add 10–20 seconds only if needed.
Use a gum-free gluten free flour blend like Nicole’s Best or my 3-ingredient gum-free blend (23 g superfine white rice flour, 8 g potato starch, 4 g tapioca starch). Bob’s Red Mill 1-to-1 also works here since it’s low in xanthan gum. Oil or butter:
Use any neutral oil (like canola or grapeseed), or melted unsalted butter for added flavor. Both work well—just avoid strongly flavored oils like olive oil. Make-ahead mix option:
To prep a just-add-milk version, cut 2 tablespoons of Crisco or Spectrum brand shortening into the dry ingredients with a fork and store in a small container or jar. When ready, just add 3 tablespoons of milk and microwave. Microwave power:
Microwave the cake at about 1000 watts. If your microwave is stronger (e.g., 1200 watts), reduce the power to 80–90%. Start with 1 minute, check doneness with a toothpick, and add 10–20 seconds only if needed.
Nutrition
Serving: 1cake | Calories: 514kcal | Carbohydrates: 63g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 419mg | Potassium: 267mg | Fiber: 7g | Sugar: 35g | Vitamin A: 773IU | Calcium: 164mg | Iron: 3mg