Gluten Free Mug Cake
This chocolate chip cake is the perfect single-serving treat for when you’re craving something sweet! It comes together in just 5 minutes with minimal ingredients. This gluten free mug cake is gluten free, grain free, dairy free, and refined sugar free!
TABLE OF CONTENTS
What Makes This Gluten Free Mug Cake Work
Whoever came up with this cake in a cup concept is a genius! This single serving dessert is great for nights when you want a little homemade treat, but don’t want to whip up an entire cake or batch of cookies. This flourless mug cake has everything you want in a dessert- it’s warm, ooey, gooey, and delicious. It has a slightly spongy texture and literally melts in your mouth!
And the best part- it comes together quickly using ingredients you probably already have in your pantry and fridge. The almond flour and coconut flour work together to make the perfect texture without the use of any grains.
Ingredients Needed
Baking powder – Be sure to look for gluten free baking powder that is also aluminum free.
Coconut oil – You can also use ghee if preferred. It is important to measure it melted, not solid!
Chocolate chips – To make a paleo mug cake, look for brands like Hu Kitchen or Eating Evolved which are refined sugar free. Another delicious brand of gluten free chocolate chips is Enjoy Life Foods.
Almond & coconut flour – This recipe really requires the use of both of these flours for the right texture. I have not tested it with just one or the other. If you do, let us know how it turns out in the comments below!
How To Make This Cake In A Mug
- Add all of the wet ingredients to a Pyrex 2-cup measuring cup and mix. You can also add them directly into the mug to mix, but I find it works best to use a separate cup/bowl for mixing!
- Add the dry ingredients and mix until smooth.
- Fold in the chocolate chips.
- Pour the mixture into a microwave-safe mug (12 oz size works well)
- Microwave for 1-2 minutes. The timing will depend on your microwave. Mine was perfect around the 1 and 1/2 minute mark! Add more chocolate chips on top, if desired. They tend to sink to the bottom!
This gooey chocolate mug cake will be HOT when it comes out of the microwave! Let it cool for a minute or two before digging in. You can mix all of the ingredients directly in the mug, but I find it easier to mix separately first and then pour it into the mug.
Top with ice cream or whipped cream, if desired!
Recipe FAQ’s
Since this recipe includes an egg and coconut oil, it will be very moist! I suggest cooking for 45 seconds to 1 minute to obtain a moist mug cake.
Sure – blueberries, strawberries, banana, nuts, or sprinkles would work well!
Each gluten free mug cake has 547 calories.
Yes, it is dairy free as long as you use dairy free chocolate chips!
I haven’t tried it with a flax egg, but if you do, please let us know how it goes in the comments below! You can also use 1.5 tbsp applesauce in place of the egg!
YES! Simply swap the egg for 1.5 tbsp apple sauce!
Other Paleo Dessert Recipes You Will Love
Gluten Free Mug Cake (Paleo, Dairy Free)
Ingredients
- 1 egg
- 2 tbsp maple syrup
- 1 tbsp coconut oil, melted
- ½ tsp vanilla extract
- ¼ cup almond flour
- 1 tsp coconut flour
- ½ tsp baking powder
- 2 tbsp chocolate chips, + more for topping
- pinch of salt
Equipment
- 12 oz mug
- 2 cup measuring cup
Instructions
- Add all of the wet ingredients to a 2 cup glass measuring cup (or small bowl) and mix well using a fork.
- Add in the dry ingredients and mix until the batter is smooth and there are no lumps. Fold in the chocolate chips.
- Pour the mixture into a medium-sized mug and smooth out the top. Add additional chocolate chips on top, if desired. Microwave for 1-2 minutes. Mine was perfect at the 1.5 minute mark!
- Let it cool for 1-2 minutes. Top with a scoop of dairy free icecream or whipped cream, if desired. Enjoy!
Notes
Nutrition
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25 Comments on “Gluten Free Mug Cake”
Mary – you are the best!! This was delicious!! XO
Woo hoo! Thank you!!
I made it with an almond flour blend and replaced the egg with apple sauce. I also used blueberries instead of chocolate chips. It had the perfect consistency of a cake. It was very sweet, but that may be because I don’t eat many sweets anymore. I will definitely be making this a lot in the future.
Absolutely love this recipe! Super easy to make and the taste and texture are spot on. My new go to for a sweet treat!
Delicious! The best texture I’ve ever had with a mug cake, GF or not! Thanks for the great treat recipe!
This exceeded my expectations!! It’s the perfect portion for a sweet craving and ACTUALLY turns out like cake, unlike other mug cake recipes. 🙂
Quick, easy, and delicious!
The perfect dessert as it offers portion control!
So yummy and so easy! Will be making this little treat again soon!
I made with 2T granular erythritol instead of maple syrup to make it keto. It was perfect and delicious!
As always Mary’s recipes don’t disappoint! This was. A perfect sweet treat at the end of the day!
Best mug cake ever! Easy and delicious!
This was so delicious my dessert hating husband even loved it! Thanks for a healthier option of this delicious dessert!
It was a quick little dessert. Made it right away for my son and he demolished it!
Thanks, Monica! Glad he enjoyed it!
It’s great! I have a an Almond/ Coconut flour mixture and used that for all the portions and it turned out just fine!
Awesome, thanks Meg!
Next level delicious and easy!! Do make sure your mug is big enough, mine came out the top and down the sides. Worth the mess!
Ahh, I need to specify a mug size, haha! Glad you still enjoyed it!
So yummy! A must make
Quick and easy dessert! Loved it. I used brown sugar and it worked great.
Awesome, thanks Christina!
Easy and tasty!!
This is super easy to make and really delicious!
Any recommendations for making this recipe in the air fryer? (Don’t have a microwave)
I would try 350 for 10-12 mins! 🙂