Gluten Free Chocolate Mug Cake (Printable Version)
A fast, decadent chocolate treat prepared effortlessly in the microwave, ready to enjoy in minutes.
# What You Need:
→ Dry Ingredients
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 fine sea salt
→ Wet Ingredients
06 - 3 tablespoons milk (dairy or plant-based)
07 - 2 tablespoons neutral oil (canola or light olive oil)
08 - 1/4 teaspoon pure vanilla extract
→ Optional Add-ins
09 - 1 tablespoon chocolate chips
10 - Whipped cream or fresh berries for serving
# How To Make It:
01 - In a microwave-safe mug (at least 12 ounces), whisk together the gluten-free flour, cocoa powder, sugar, baking powder, and salt.
02 - Pour in the milk, oil, and vanilla extract. Stir thoroughly until a smooth, lump-free batter forms.
03 - Fold in the chocolate chips if desired.
04 - Microwave on high power for 1 minute and 30 seconds to 2 minutes, or until the top is set and springs back lightly when touched. Cooking times may vary depending on microwave wattage.
05 - Allow the cake to rest for 1 to 2 minutes before serving. Top with whipped cream or fresh berries if desired.
# Helpful Hints:
01 -
- It takes longer to brew a cup of tea than it does to make this rich, chocolatey treat.
- You probably have every single ingredient sitting in your pantry right now.
02 -
- Every microwave is different, so start checking at 90 seconds to avoid a tough, rubbery cake.
- Hidden pockets of moisture in the flour can ruin the texture, so measure carefully and level it off.
03 -
- Grease the inside of the mug with a tiny bit of oil before adding the batter for an easy release.
- Placing a small piece of chocolate in the middle before microwaving creates an irresistible lava cake center.