This Easy Gluten-Free Mug Cake recipe is an easy dessert for one or two! Gooey and full of rich chocolate flavor in just 5 minutes. Gluten-free, dairy-free, and egg-free.
A mug cake is the perfect solution for a quick gluten-free dessert. When the whole thing is ready in just minutes, what's stopping you?
This healthy chocolate mug cake recipe satisfies a chocolate craving without skimping flavor.
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Why you'll love this recipe
- Ready in just 5 minutes
- Easy recipe
- Simple ingredients
- No eggs
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour - Gives our gluten-free cake a perfect texture and provides a good source of protein, just like in these chocolate zucchini muffins.
I like using Bob's Red Mill brand.
It is a perfect flour for those new to gluten-free baking. Check out these easy almond flour recipes and the ones below!
Cocoa powder - Unsweetened cocoa powder (or natural cocoa powder) helps reinforce our almond flour and adds a rich chocolate flavor. It makes the best hot chocolate flavor in my hot cocoa mug cake.
Arrowroot starch - This helps give a fluffy texture and acts as a binder. Cornstarch can be substituted.
Almond milk - Unsweetened almond milk or any dairy-free milk of choice will work.
Coconut milk, soy milk, cashew, or oat milk are all great nondairy milk alternatives.
Avocado or olive oil - A neutral oil like avocado oil or even extra virgin olive oil is a great dairy-free option in place of butter.
To substitute, use melted refined coconut oil to avoid an additional "hint of coconut." Melted vegan butter is an excellent neutral dairy-free option.
Maple syrup - This natural sweetener adds sweetness and depth of flavor without being overly sweet.
Vanilla extract - Rounds out our cake flavors! Use quality vanilla for the best flavor.
Chocolate chips (optional) - Dairy-free chocolate chips in either semi-sweet or dark chocolate.
Step-by-step ingredients
Before you start: Get out all the ingredients, this will go fast!
Step 1: In a glass measuring cup or small bowl, combine the wet ingredients—oil, almond milk, and maple syrup.
Add the dry ingredients—cocoa powder, arrowroot starch, almond flour, salt, and vanilla extract. Whisk with a fork until smooth.
Step 2: Add chocolate chips. Stir to combine. Pour mixture into one 8-ounce microwave-safe mug or two 4-ounce ramekins.
Microwave for a minute and twenty seconds for one mug or 50-60 seconds for two small ramekins.
Recipe tips
- Carefully remove the mug from the microwave with a mitt or towel as it may be hot to the touch. Allow to cool for at least 5 minutes before serving. The cake will continue to cook as it cools.
Serving suggestions
Serve this gluten-free chocolate treat with one of the following for an extra delicious single-serving cake:
- Fresh berries
- Vanilla ice cream
- Drizzle of peanut butter
- Coconut whipped cream
- Chocolate chips (dairy-free)
- Sprinkles (check for gluten-free and/or vegan if needed)
- Dusting of organic powdered sugar
- A dollop of date caramel
- Sea salt
If you love a delicious delicious gluten-free mug cake, you'll love these chocolate chip cookie pots.
FAQs
Cook your mug recipe in the microwave on high.
This gluten-free mug cake recipe uses protein-rich almond flour and almond milk for a thick cake-like texture.
Due to the nature of being cooked in a coffee mug, there is no need to worry about a binder or leavener.
More almond flour recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Gluten-Free Mug Cake
Ingredients
- 1 tablespoon neutral oil avocado oil, olive oil, refined coconut oil, or melted and cooled vegan butter
- 2 tablespoons unsweetened almond milk
- 3 tablespoons maple syrup
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons arrowroot starch
- ⅓ cup almond flour
- pinch of salt
- ½ teaspoon pure vanilla extract
- 1-2 tablespoons dairy-free chocolate chips
Instructions
- In a glass measuring cup or small bowl, combine oil, almond milk, and maple syrup.
- Add the cocoa powder, arrowroot starch, almond flour, salt, and vanilla extract. Whisk with a fork until smooth. Add chocolate chips. Stir to combine.
- Pour mixture into one 8 ounce microwave safe mug or two 4 ounce ramekins. Microwave for a minute and twenty seconds for one mug, 50-60 seconds for two small ramekins.Heat in additional 10 second intervals as needed.
- Carefully remove mug from microwave with mitt or towel as it may be hot to the touch. Allow to cool for a few minutes before serving. Cake will continue to cook as it cools. Serve mug cake with vanilla ice cream or coconut whipped cream or other desired toppings.
Sarah
Hi there!
I’ve baked lots of your recipes and have had success with them all… especially this one!
This time I need to double this recipe. Would you advise that I choose a larger pan or make two 8 x 8 dishes? And how would I change the baking time?
Tessa
Hi Sarah! Thank you for your kind words. That is a good question - probably using two 8oz dishes would work best, but a 5-inch square or round dish that holds 16oz might work okay. If you were to do that I'd start with cooking for 2 minutes and add 30-second intervals as needed.
Em
Fast, easy, delicious!
Tessa
So glad you think so! :)
Sarah
This looks so delicious and I love the idea of a (healthy) decadent dessert for two!
Tessa
Thanks, Sarah! It's like brownie meets cake!