I’m under deadline on another project but wanted to squeeze in a recent recipe request for a healthier gluten-free mug cake. I chose chocolate this time, as I already have a recipe for a regular Gluten Free Coffee Mug Cake (actual coffee cake). I love coffee mug cake, as they are so easy to make! To make it healthier by using xylitol which is sugar-free, and dairy-free by allowing you to choose the variety of milk. I hope this helps more than just the person who requested it, as it is delicious. I am thinking of substituting some of the all-purpose flour for a little almond flour next time. If you try this idea before I do, please let us all know how it turns out. If you’d like, you can even add some natural peanut butter, or other nut butter, to the top/middle of the batter for a Reese’s Peanut Butter Cup flavor. I took one bite while it was fresh out the microwave, and couldn’t stop myself…and it was pretty much guilt-free!
A moist chocolate gluten free mug cake, perfect for when you're the only one in your household that is gluten free. Made sugar-free, dairy-free, and vegan.
Ingredients:
- 2 tablespoons neutral-flavored oil
- 3-1/2 tablespoons milk of choice
- 1/8 teaspoon vanilla extract
- 1/4 cup Carla's Gluten-Free All-Purpose Flour recipe (I used cornstarch, versus tapioca)
- 1/4 cup granulated sugar or natural sugar substitute
- 2 tablespoons gluten-free unsweetened cocoa powder
- 3/8 teaspoon gluten free baking powder
- Tiny pinch salt
Instructions:
- In a 10 to 12-ounce coffee mug, add oil and roll it around to coat the sides.
- Add milk and vanilla; whisk to combine.
- In a separate cup or bowl, whisk together the flour, sweetener, cocoa, baking powder, and salt. Whisk until thoroughly combined. Add dry mixture to the mug. Using a fork, combine until no lumps remain.
- Bake in microwave on high for about 80 seconds. Cook for additional 10-second intervals, if needed. Baking times vary due to different wattages. Serve warm or cooled.
Tips
Variations:
Add chocolate chips to the cake batter.
Top with chocolate ganache or your favorite frosting. You can even use whipped cream.
Facebook Comment – September 9, 2015,
“This is so good! have printed off the recipe, put it in a document keeper, and attached it to the inside of the cupboard door next to the stove/microwave.”
~M.S.
Facebook Comment – August 18, 2015,
“Oh Carla, This is sooo goood! Thank You!”
~M.S.
8/10. Mine came out as a cross between cake and a brownie. That might be because of the differences between my flour mix (glutino) and cocoa (hershey’s). Very enjoyable and a generous serving for 1. Thanks!
Facebook Comment – January 18, 2015,
“Had this, its wonderful”
~D.C.T.
Facebook Comment – 1/16/2015,
“Since going GF, this is one of my indulgences and sanity savers. Topped with my home made ice cream, just yummo”
~A.M.T.
Thank you for providing such great recipes!
Just wondering if I could bake the mug cake in the oven as I do not use a microwave (it destroys most of the good things in the food).
Thanks!
Hi Stephanie,
You’re very welcome. This recipe was developed specifically for the microwave, wothout eggs. if you’re egg tolerant try this recipe on a smaller scale: http://glutenfreerecipebox.com/gluten-free-chocolate-cake . It’s awesome, and moist! Since I haven’t experimented with the mug recipe in an oven I can only suggest you do so on your own.
I hope this helps some. Meanwhile, this is the second request I have received for an oven mug cake, therefore, I will add it to my list of recipes to make in the future.
Carla