An easy recipe for a gluten-free chocolate mug cake. This cake is just like a wacky cake – no eggs, milk or butter needed. With a few simple ingredients, you can make a moist chocolate single-serving cake. The mug cake is naturally dairy-free and vegan.
Gluten-Free Mug Cake
A gluten-free chocolate mug cake is an easy, gluten-free dessert that can be made in just a few minutes. It only takes a few simple ingredients and less than 5 minutes to make this moist and decadent gluten-free cake for one.
This mug cake is a little different from most mug cakes. It is based on the Wacky Cake recipe.
A Wacky Cake is a chocolate cake recipe that uses no butter, eggs or milk. It was a popular dessert recipe during World War II when those ingredients were being rationed.
This is a gluten-free and single-serve version of that famous Wacky Cake. You can see just how easy this gluten-free chocolate mug cake is to make in the recipe video.
How To Make A Gluten-Free Chocolate Mug Cake
- In 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.
- 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.
Gluten-Free Flour
This gluten-free chocolate mug cake was made with a rice flour cup for cup blend. A cup for cup all-purpose gluten-free flour blend is one that already has the starches and xanthan gum it. The xanthan gum helps replace the elasticity and texture of gluten.
So make sure to check the ingredients of your gluten-free flour as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy cake!
My preferred gluten-free flour is Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different results depending on the gluten-free flour blend you choose.
This recipe will not work with almond or coconut flour.
Pro Tip For Measuring Gluten-Free Flour
I have found the best way to measure gluten-free flour is the “spoon & level” method. I use a spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe because the flour often gets compacted in the bags.
Dairy-Free And Vegan Mug Cake
This gluten-free mug cake is also naturally dairy-free and vegan. This recipe contains no eggs or milk.
It is the perfect dessert if you are gluten-free and dairy-free, you are gluten-free and vegan, or gluten-free and egg-free. It really is a great and easy food allergy-free dessert.
Gluten-Free Microwave Chocolate Mug Cake
This gluten-free mug cake is made right in a large coffee mug and baked in a microwave. You just whisk the ingredients together with a fork inside of the mug until smooth.
I always start with whisking together the dry ingredients together first. Then I add the liquid ingredients and then whisk together until the batter is smooth.
Don’t skip the chocolate chips, because it really does take the cake to the next level. You could get even fancier and top this mug cake with fresh berries, frosting, whipped cream or even ice cream.
More Gluten-Free Dessert Recipes For You To Try!
- Gluten-Free Oatmeal Cookies {Dairy-Free Option}
- Cinnamon Roll Cake {Gluten-Free, Dairy-Free Option}
- Easy Gluten-Free Brownies {Dairy-Free Option}
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Gluten-Free Chocolate Mug Cake {Dairy-Free, Vegan}
Ingredients
- ¼ 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
- ½ teaspoon gluten-free baking powder
- ⅛ teaspoon salt
- 2 tablespoons gluten-free unsweetened cocoa powder
- ⅛ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract
- 2 tablespoons coconut oil or vegetable oil I used coconut oil
- ¼ 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 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.
- 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.
Video
Notes
- Please note that all microwaves are different and can yield different results and can overcook this mug cake. My microwave is 1500 watts. Knowing this information, it may help you better judge how long to cook yours for and at what power. 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.
- This cake is naturally dairy-free, egg-free and vegan.
- For dairy-free and vegan chocolate chips, I like Nestle Simply Delicious or Enjoy Life mini chocolate chips.
Nutrition
Julia says
Awesome cake. So easy to make turned out perfect not gummy. Tried another recipe was not as good as this.
Hazel says
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!
Amelia says
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!
Shauna says
OMG…this is crazy amazing, I added a dollop of coco whip & a few extra chocolate chips &.. WOW
Blessed mama! says
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!!!!
Olivia says
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!
Heather says
Amazing! My 13 yr. Old with gluten and dairy issues is so grateful! So is his mama! Thank you!
Anonymous says
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!
Betsy Zeller says
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!
Karen Whitfield says
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.
Logan says
I don’t normally comment on the internet like this but this recipe is just WOW! Just perfect 🙂
Jackie says
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!!
Rebecca Divin says
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.
Heather says
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.
Heather says
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!!
Julie says
Oh my goodness. This is so deliciously, every one should have this in their repertoire. It’s a keeper!
Christine says
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.
Taylor says
I eat these at least once a week for my dessert with coconut whippped cream. I dream about it often!
Amy Velasquez says
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!
yoyoyo says
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
Aria says
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! 🙂
Susan says
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.
Carlotta Bruch says
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!!!
Linda says
Great recipe I will be using it all the time now.
Rhonda Doak says
WAAAAY better than any other mug cake I’ve tasted. Love your recipes!!
Audrey says
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!
Taylor Smarsty says
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! ??
Chris says
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 …
Audrey says
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!
Mary Beth says
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.
Audrey says
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!
Drew says
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.