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This easy gluten free mug cake bakes up tender and rich in just 1 minute—right in your microwave. It's perfect when you're craving something chocolatey but don’t want to heat up the kitchen or make a mess.
After lots of testing (and a few rubbery fails), I landed on the perfect mix of ingredients for a moist, egg-free cake that works in any microwave. I'll show you how to make it just right—whether you're at home or at work!
Why this recipe works
This recipe skips the eggs (which can turn rubbery in the microwave) and relies on the right blend of flour, cocoa, fat, and baking powder for a tender, fluffy texture and a rich chocolate cake.
A touch of chocolate in the center helps lock in moisture as the cake cooks, while tested timing and wattage guidance ensures it bakes just right—no matter your microwave.
The result? A single-serve chocolate cake with rich flavor and a soft bite, ready in about 1 minute.
Ingredients and why they matter
There are only a few ingredients in this single-serving chocolate dessert. Here's some background on the purpose of each:
- Gluten free flour – A gum-free blend like Nicole’s Best, my 3-ingredient blend or Bob's Red Mill 1-to-1 gives just enough structure without going gummy or dense.
- Cocoa powder – Adds rich chocolate flavor. Dutch-processed or Hershey's Special Dark will give the deepest flavor, but natural cocoa powder works, too.
- Baking powder – Provides all the rise without eggs, so check the date to make sure yours is fresh.
- Salt – Brightens the flavor and balances sweetness.
- Granulated sugar – Keeps the cake tender and sweet. You can adjust the amount to taste.
- Neutral oil or melted butter – Adds richness. Use oil to make it dairy-free and super easy, or butter for extra flavor.
- Milk – Adds moisture to bring the batter together, and some flavor.
- Chopped chocolate, wafers or chips – Melt into the center for added moisture and fudginess.
Expert tips
Make the most of your single-serve cake with these simple but essential tips:
Don't skip the chocolate center
Press a few chocolate chips or chunks into the middle of the batter before cooking. They melt just enough to keep the texture moist as the cake cools.
Stick to a 10 ounce mug—or bigger
The batter rises a lot while cooking. Using too small a mug means overflow, mess, and uneven cooking. If you're not sure, place a small plate under the mug just in case.
Adjust your microwave's power
Adjust the power of your microwave to approximate 1000 watts by microwaving at a reduced power level if necessary. Keep in mind that underbaked is better than overbaked.
Wattage is usually listed on the inside of the oven door, on a label on the back, or in the owner's manual. You can also test it to estimate the wattage. Mine is 1200 watts, so I either microwave the cake for up to 1 minute 20 seconds at 80% power, or closer to 1 minute at 90% power.
Let it cool before diving in
It’s piping hot out of the microwave. Use oven mitts, and give it a minute to sit, especially if you’re adding toppings like whipped cream or ice cream.
Ingredient substitutions
This recipe is already naturally egg-free. Here’s how to adjust for other dietary needs:
Dairy free
Use a neutral oil or melted vegan butter in place of regular butter. Swap the milk with any unsweetened dairy-free option (almond milk works great). Be sure to use dairy-free chocolate, too.
Vegan
Follow the dairy free swaps above, and check that your sugar wasn’t processed with bone char (some brands aren’t vegan-friendly).
💡 Want to see it come together? Jump to the step-by-step photos ↓
Gluten Free Mug Cake Recipe
Equipment
- Microwave oven
- Microwave-safe mug at least 8 ounce capacity
Ingredients
- ¼ cup (35 g) gum free gluten free flour blend, (See Recipe Notes)
- 2 tablespoons (10 g) unsweetened cocoa powder, natural or Dutch-processed
- ¼ teaspoon baking powder
- ⅛ teaspoon kosher salt
- 2 tablespoons (24 g) granulated sugar, (reduce to 1 1/2 tablespoons (18 g) or increase to 3 tablespoons (27 g))
- 2 tablespoons (28 g) neutral oil (canola, vegetable, grapeseed, peanut, etc.), or unsalted butter, melted (See Recipe Notes)
- 3 tablespoons (1.5 fluid ounces) milk, any kind, at room temperature
- ½ ounce (14 g) 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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make a gluten free mug cake
1. Mix the dry ingredients
In a microwave-safe mug (at least 10 ounces), whisk together the flour blend, cocoa powder, baking powder, salt, and sugar. I used a silicone coated whisk to avoid scratching the surface.
2. Add the wet ingredients
Stir in the oil or melted butter and milk until smooth and well combined, making sure there are no dry pockets left behind.
3. Add chocolate (optional but recommended!)
Press a few chocolate chips or chopped chocolate into the center of the batter for extra richness and moisture.
4. Microwave
Cook for about 1 minute at 1000 watts (adjust for your microwave's wattage if needed). Check with a toothpick—if it isn’t mostly clean, microwave for another 10–20 seconds.
5. Cool and enjoy
Don't overcook or the cake can turn out dry or dense. Let it sit briefly before adding some more chips, ice cream, whipped cream or berries on top and enjoying.
⬆️ Ready to bake? Back to the recipe card ↑
Storage instructions
Leftovers:
If you can’t finish it all at once, cover the mug and refrigerate for up to 1 day. Before serving, sprinkle the top with a little water and reheat in the microwave for 15–20 seconds at 50% power to revive the soft texture.
Make-ahead dry mix:
Whisk together the dry ingredients (flour blend, cocoa powder, baking powder, salt) and store in a sealed container in a cool, dry pantry for up to 3 months. To use, measure out 75 g of the mix, add the oil or butter, milk, and optional chocolate, and microwave.
Just-add-milk option:
To prep a mix that only needs milk so you can make it away from home, cut 2 tablespoons of shortening into the dry mix, seal, and store in a cool, dry pantry for up to 2 months. The shortening will make it shelf-stable. You can place some chocolate wafers on top.
When ready to make, remove the chocolate wafers, stir in 3 tablespoons of milk, press the chocolate into the center, and microwave as directed.
FAQs
Dutch-processed cocoa gives the richest flavor. Rodelle and Hershey’s Special Dark are great options, but natural cocoa powder works fine, too.
No, this cake is only designed to make in a microwave. Instead, try our flourless chocolate cake for 1 in the oven.
A 10 to 12-ounce mug gives the cake space to rise safely. If you only have a smaller mug, set it on a plate in case the batter spills over.
No, the recipe relies on the cocoa powder for structure and texture. For a vanilla version, try my separate recipe for gluten free vanilla mug cake.
This usually means one of the following:
• Your baking powder wasn’t fresh
• You mismeasured dry or wet ingredients
• The batter wasn’t whisked thoroughly
• It was microwaved too long or at too high a power
No, doubling in one mug can lead to uneven cooking and overflow. It’s best to make two single cakes in separate mugs. You could make 1 1/2 times the recipe in an especially large mug. Just increase all the ingredients and cook for a bit longer.
See the storage instructions above, but generally 1 day in the fridge is fine. Reheat gently with a splash of water.
This was easy and excellent. I just swapped out the white sugar and used 1.5 Tablespoons honey and it was delicious. Thank you for the great suggestion.
Oooh so good to know that 1.5 tablespoons of honey worked well. Thank you for sharing that!
Love your recipes
Thank you, Bob!
Sounds delicious. Could you make it in an air fryer?
Since this recipe was developed to be made in a microwave, and an air fryer is a small convection oven, I don’t think it would work well, no. You might try my 3-ingredient chocolate cake, which was made for the oven, though.
Can this be made sugar free by using stevia, instead of sugar?
Hi, Becky, I haven’t tried this with a sugar alternative, so I don’t really know. But if you’d like try, pay careful attention to the consistency of the raw batter. Sugar alternatives tend to be drying, so you may need to add a few drops of water to reach the proper consistency.
A yummy! Made a double recipe. I found that half a recipe served with ice cream and possibly fresh berries makes a nice treat for 2. Will be making this again.
Beautiful, made with plain gf flour and almond milk. Used vegan chocolates and comes out beautiful!My doughter loved it.thank you!
You’re so welcome, Barbara. Because there’s so little flour, the recipe ends up being pretty versatile. So glad you loved it! Thank you for sharing your experience.
So happy I took the time to try this out! It is delicious and the texture is perfect imo. Thank you! I only had superfine brown rice flour so took a gamble and used it (instead of white rice flour) to make a small batch of your gum free gf flour blend. Followed the rest of your recipe exactly (used butter & local raw whole milk), even added some delicious locally made marshmallows on top. It was SO GOOD!!
In super small amounts like this, Rachel, that’s fine. I wouldn’t use brown rice flour instead of white in a whole batch of any flour blend, though. So glad this worked out!
I have a daughter who is a nurse and I’d like to find a mug cake recipe that she can just add water to while she is at work. Do you have a recipe or work around for this? It is just too cumbersome for her to take milk or butter, etc to work to make this treat, and refrigeration may be an issue. I love all your recipes and so does she!
Aw, Charlotte, I so wish I could help! I just looked through all of my mug cake recipes, and the one that comes closest is the vanilla mug cake, but it still has wet ingredients to add to it (applesauce and some butter). Nothing just calls for water being added, like you would with oatmeal. I’m so sorry! I wish I knew what else to suggest. I’ll comment back if I come up with anything! She deserves a treat for sure!
Really delicious and not too sweet at all! I used King Arthur’s 1:1 gluten free flour which has xantham gum, so I omitted the baking powder. I was a little concerned because of how thick the batter was initially… it was more like a paste. Being that I’ve never made a mug cake before, I decided to add about 3 more tbsp of oatmilk and it was perfect! So light and fluffy!! And I also added some chocolate chips and peanut butter chips! Will definitely be making this again and playing around with the toppings. Loved it!