Gluten-Free Chocolate Mug Cake
Updated
I whip up this gluten-free mug cake whenever I need a quick and satisfying sweet fix. It’s inspired by the classic wacky cake—no eggs, milk, or butter required—yet still delivers a rich, moist, and deeply chocolatey bite. With just a handful of pantry staples, you can create a warm, single-serving dessert in minutes. Best of all, this indulgent treat is naturally dairy-free and vegan, making it perfect for anyone looking for a fuss-free, allergy-friendly option.
This gluten-free chocolate mug cake is my go-to when I want a quick, single-serving dessert without the hassle. It’s rich, moist, and comes together in just a few minutes with simple ingredients. I love making it on solo parent nights or when I’m craving something sweet but don’t want to bake a whole cake. Unlike most mug cakes, this one is based on the Wacky Cake recipe—a clever, egg-free, dairy-free dessert that became popular during World War II when ingredients were scarce. It’s the perfect fuss-free treat that still feels totally indulgent.
Gluten-Free Chocolate Mug Cake
Ingredients
- 1/4 cup gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 3 tablespoons granulated sugar
- 1/2 teaspoon gluten-free baking powder
- 1/8 teaspoon salt
- 2 tablespoons gluten-free unsweetened cocoa powder
- 1/8 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
- 2 tablespoons coconut oil or vegetable oil, I used coconut oil
- 1/4 cup water
- 1 tablespoon gluten-free chocolate chips, For dairy-free and vegan I like Nestle Simply Delicious or Enjoy Life mini chocolate chips.
Instructions
- In a large 12-ounce microwave-safe coffee mug whisk together gluten-free flour, sugar, baking powder, salt, cocoa powder, and cinnamon.
- Whisk in the vegetable oil, vanilla extract, and water until all ingredients are combined and the batter is smooth.
- Sprinkle the top of the batter with the chocolate chips.
- Place a plate or paper towel under your mug the first time you make this cake to catch any potential spillage if your cup is not large enough.
- Microwave mug cake for 70 seconds* on high. Please watch your microwave. I have a 1500 watt microwave oven. Do not overcook or the cake will be dry. I recommend that you place a plate or paper towel under your mug the first time you make this cake to catch any potential spillage if your cup is not large enough.
- Carefully remove from the microwave and enjoy the cake! Let the cake cool for 1 to 2 minutes before eating.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Chocolate Mug Cake Step by Step
Mix the Dry Ingredients: Using a large 12 oz microwave-safe mug, whisk together 1/4 cup gluten-free flour, 3 tbsp granulated sugar, 1/2 tsp gluten-free baking powder, 1/8 tsp salt, 2 tbsp gluten-free unsweetened cocoa powder, and 1/8 tsp cinnamon.
Add the Wet Ingredients: Whisk in 2 tbsp vegetable oil, 1/4 tsp vanilla extract, and 1/4 cup water. Mix until all the ingredients are combined and the batter is smooth.
Add Chocolate Chips: Sprinkle 1 tbsp gluten-free chocolate chips on top of the batter.
Cook the Cake: Place the mug in the microwave and cook for 70 seconds on high. Keep an eye on your microwave while the cake cooks. I use a 1500-watt microwave, but yours may vary, so be careful not to overcook, or the cake will turn out dry. The first time you make this, I recommend placing a plate or paper towel under your mug to catch any possible spills in case your cup isn’t big enough. Carefully remove the mug from the microwave and let the cake cool for 1-2 minutes. Serve and enjoy!
Serving Suggestions
I love enjoying this gluten-free mug cake straight from the mug while it’s warm and fudgy, but there are plenty of ways to make it even better! A scoop of keto vanilla ice cream or a dollop of coconut whipped cream adds a creamy contrast to the rich chocolate flavor. If I’m feeling extra indulgent, I drizzle a little peanut butter or melted chocolate on top. Fresh berries like strawberries or raspberries give it a nice fruity balance, and a sprinkle of powdered sugar or cinnamon can add a little extra flair. However I serve it, this mug cake always hits the spot.
We joined the clean mug club today, thank you Mama!
Currently VERY pregnant and was craving chocolate. I doubled the recipe and made it in a bowl, microwaved for 2 min 30 sec. Added mini chocolate chips instead of regular size. Absolutely perfect, satisfied my craving by halfway through. I’m almost regretting doubling the recipe… almost.
I’m not sure where I went wrong but it’s staying a liquid even after microwaving for 3 minutes in total. I followed the recipe exactly!
Hi Jenna, which flour did you use?
I used 1/8 tsp of xanthan gum since my blend does have and used milk instead of water. worked great tastes so good! fluffy and light
Delicious and easy to make. Great texture. I used 2 tbs sugar which was more than enough for us. This cake is enough for two. Also added about 2 tsp coffee decoction. Thanks, Audrey, all the way from India.
best mug cake I’ve ever had. followed recipe exact. when it was done I did pour over a tablespoon of French vanilla creamer. oh lala.
I have made a lot of these desserts before but none like this! It is absolute perfection! It’s spongy, moist, and has the perfect amount of all of the ingredients! Thank you so much for making amazing recipes for us gluten-free people! <3
this cake rose but than when I took It out It shrunk and the consistency was very uneven somp part hard some soft and wet do not try this.
Hi Annelise, it sounds like your cake was undermixed if you had some hard parts. If the edges were particularly hard, it may have been overcooked as well!
Enjoyed this, it was delicious. It is a great way to use up a bad tasting flour blend that I will never buy again. 5 stars!
I made this GF and DF 3 times now. I love how quick & easy it is to make. It is my go-to recipe if I feel like something sweet and don’t want to make a batch of cookies or brownies. The last time I made it, I added chocolate chips to the middle and the top and it felt like a lava cake. I loved it and will be doing that again. Thank you for the recipe.
Delicious recipe! I made a double batch and ate the entire thing. It is now my go-to when I need a sweet treat.
Fabulous recipe cake for a quick mug cake. I used olive oil instead of coconut oil. The cake just melts in your mouth and my mouth screams “YUMMY!” This recipe is exactly what I haven’t been able to buy in the store. Having just a mug of cake was an ideal holiday afternoon treat! I made this and your snickerdoodles cookie recipes and both are excellent treats.
I used granulated white sugar and coconut sugar and olive oil instead of coconut or vegetable. I’m amazed at how delicious and rich this recipe is! even impressed my husband that I was willing to make cake at 8pm!! love it!
Really yummy! Used a homemade gf AP flour blend without xanthan gum and added 1/4 tsp. xanthan gum to compensate. My microwave is 1100 watts and 90 seconds was perfect. The cake is light, moist, and springy. Not too sweet. I love that this is naturally vegan!
I only eat whole grains and sweeten with honey or maple syrup, my son’s girlfriend is gluten free. I substituted my ww flour & natural sweeteners on a trial run before a birthday celebration and wow! Delicious! I’m sure your original gluten free recipe will be even better. Is this a recipe that can be made ahead (a day or couple hours) so it can cool and frosting can be added? Thank you!
This was the most satisfying, amazing gluten free dessert recipe I’ve tried yet. Bookmarking.
Awesome cake. So easy to make turned out perfect not gummy. Tried another recipe was not as good as this.
I’ve tried about 10 different recipes for gluten free chocolate mug cakes and this is by far the best. I did make quite a few adaptations: subbed ground almonds for half the flour, halved the sugar and oil, and used hazelnut milk instead of water. So delicious I wanted to make another as soon as I finished the first… I’ve never commented on a recipe site before but wanted to say thank you for this amazing gift!
This. Is. AMAZING. Like a few others, I was dubious about this not having any egg or dairy/vegan milk, but I was swayed by the glowing praise in the comments, and I’m glad I did! This cake is THE BEST. It’s beautifully chocolatey, the texture is perfect, and it’s just the right amount of sweetness. I doubled the chocolate chip amount, and this was heaven in a mug. Even if you can eat gluten, you owe it to yourself to make this. It is SO good. This one’s going in my favorites folder!
OMG…this is crazy amazing, I added a dollop of coco whip & a few extra chocolate chips &.. WOW
Wanted something chocolaty and gluten free. My first time making this I was suspicious about the outcome.. However, much to my delight the cake turned out perfect. I topped it with whipped cream for a home run! I will definitely make this again for myself and friends. Thanks so much!!!!
I’ve recently become gluten free and I was sad that all the mug cakes would taste different now 🙁 But this recipe is a dream! It tastes like a chocolate torte and my egg-free little sister enjoyed it too!
Amazing! My 13 yr. Old with gluten and dairy issues is so grateful! So is his mama! Thank you!
This recipe is definitely worth it. I am allergic to wheat, but it is ok to eat sometimes, and this recipe is the best mug cake I’ve had!
So good!!! I made a couple changes: cut the oil down to 1.5 T and added 1T peanut butter. I also used chocolate oat milk instead of water. In hindsight, I should have cut the sugar down, because with the chocolate milk it is super sweet, but the peanut butter makes it extra creamy and adds a good flavor. I love this cake!
By far the best mug cake gf or otherwise. I did use dark chocolate olive oil from Queen Creek oive mill in Arizona. They also have an excellent vanilla one.
I don’t normally comment on the internet like this but this recipe is just WOW! Just perfect 🙂
I finally broke down and tried a mug cake. I bake all the time and I expected something so easy to be under cooked and gooey OR over cooked and rubbery. When you had a recipe I thought “What the heck, I’ll give it a try.” After all, I started the day with your blueberry pancakes. Well, your recipe did not disappoint! So good and texture that was great. Thanks for all the tasty gluten free adventures!!
Another quick winner when the kids suddenly demand cake. So good, the cinnamon is a lovely touch and makes the cake really rich. My microwave is probably around 750w power so I cooked the cakes for 2.5 minutes and they were still moist and gooey. I suspect the depth of the mug makes a difference, my mugs probably have a smaller opening so the batter was deeper, I expect a more open cappuccino style mug would cook much quicker. Cakes were also very generous, from now on I will make one between my two girls (2 and 5) as they would never finish one cake on their own.
We’re doing curbside pickup this evening for dinner and I also ordered my DH a molten lava cake (which I can’t eat). Then I saw this recipe on FB. HAPPY! HAPPY! HAPPY! I actually have all the ingredients and I can’t wait to have my own chocolate cake for dessert tonight. I may even add a few PB chips to the chocolate chips for a bit of a twist. Thank you…once again you came through at the right time. **btw, I haven’t found a recipe from you that hasn’t been great.
Oh my Goodness!!! I made this and it is the easiest and the BEST!! I’d give it 10 stars if I could (I guess I did, since I commented twice LOL). However, I must be a very light eater, because this was enough for TWO servings for me (it kept well in the fridge and I reheated it in the microwave for about 10 seconds). Even my non-GF DH thought it was very good…although I didn’t share more than a spoonful with him. Sorry, not sorry. Thank you for this recipe. Hugs!!
Oh my goodness. This is so deliciously, every one should have this in their repertoire. It’s a keeper!
This cake is so delicious! I frost it afterwards and serve with ice cream. Be sure to sprinkle the chips on top rather than stir them in. I makes a difference. Nice and gooey chocolate chips throughout the cake when done.
I eat these at least once a week for my dessert with coconut whippped cream. I dream about it often!
Mama, you have outdone yourself! I have tried many GF recipes over the years, and yours are my favorite. This one, however, takes the cake (pun intended)! I also love that this is an egg-free recipe. Thank you!
Awesome. I did it without the chocolate chips (don’t have) and only put 60 seconds, it came out perfectly. Probs gonna have another. Perfect for this time of the month ;P
This is the best! Super delicious and easy to make! I make the dry mix in bulk and keep it in the pantry with instructions so we can have a quick snack anytime! 🙂
Absolutely delicious! Just made it, tested it, and trying my best to wait till after dinner to eat the remainder of it. Don’t know if that will happen or not. Thanks again for another easy and tasty recipe. It’s a keeper.
My husband and I love it! He prefers it with a scoop of oat milk vanilla ice cream on top and I prefer it plain. After trying it a few times we found out that 80s work better with our microwave so it is completely baked through. With 70s it’s more like a lava cake with a soft middle, but even this was delicious and safe to eat since there is no egg in it! Thank you for this awesome recipe!!!
Great recipe I will be using it all the time now.
WAAAAY better than any other mug cake I’ve tasted. Love your recipes!!
Thank you so much Rhonda for the awesome 5-star recipe review! I am so happy that you enjoyed the mug cake and it’s the best you have tasted. Thank you so much for your kind work=ds about my recipes, I am so glad that you love them. Thanks again!
Best mug cake recipe I’ve had!! Not chalky and amazing flavor. Especially with coconut whip or vanilla ice cream!! I tried this protein powder too and it was yummy but better mamas way! ??
One very happy lady I am coeliac and I have soy and lactose and protein allergies.. Well I made this delicious little cake of yours and wowzer yum … I used cacao and coconut oil and well once again a very delicious recipe thankyou for all you do …
Thank you so much Chris for the wonderful 5-star recipe review! I am so happy that you enjoyed the mug cake. You are so welcome, I love sharing the recipes that I make for my family. Thank you again!
Oh.my.goodness! This was so delicious! I tried someone else’s mug cake a few days ago and it was barely edible but this tasted like chocolate cake should taste! I will definitely be making this again and sharing one with my husband who doesn’t usually eat gluten free dairy free.
Thank you so much Mary for the awesome 5-star recipe review, it really made my night! I am so happy that you enjoyed the mug cake and it tasted like a real chocolate cake. I am glad that you will be making it again and sharing it with your husband. Thanks again!
Hi Audrey- it’s another hit – served it to my wife and daughter with custard topping and they lapped it up.
My microwave is 1000w so I just added 50% more time – 120 seconds total and it worked out great.
Thank you.