Gluten Free Red Velvet Mug Cake – Naturally Colored or Not
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This southern favorite is a surprise because when you taste it, you would never think that it was made in a microwave. Unlike other mug cake recipe, including ones made with gluten, tend to be a little gummy. Not this one! It tastes like your favorite red velvet cake! All made without egg or artificial coloring. Dairy-free options. Check out the video, as well!
In a small bowl, microwave the butter and sugar just until butter melts. Using a mini whisk or fork, whisk until a paste forms; set aside.
Whisk in the milk, vanilla, and vinegar. If you are using liquid or gel food coloring instead of beet powder, add it at this time.
In a separate small bowl, whisk together the flour, cocoa powder, beet powder (if using), and salt. Add the wet mixture to the dry mixture and stir until smooth.
Spoon the batter into the prepared mug and microwave for 30 seconds on high or until it reaches the top of the mug. Continue to microwave in about 10-second intervals or until the cake reaches the top of the mug. Allow it a few seconds to deflate each time. Once it stop rising and falling, it is fully cooked. Do not cook it paste this point.
Set aside to cool completely. Refrigeration speeds up this process. (If served hot, the texture will be gummy.)
Top with cream cheese frosting (using diary-free cream cheese, if desired), adding more as you eat down into the mug.
Total Time does not include frosting.
If you wish to add more beet powder, omit the same amount of flour. You never want to increase or decrease the amount of dry ingredients. Exchange the flour, beet powder, and cocoa powder with each other as desired.