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!

Gluten Free Chocolate Chip Mug Cake with a spoon

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

Gluten Free Mug Cake Ingredients labeled in small bowls

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

Steps to make gluten free mug cake
  1. 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!
  2. Add the dry ingredients and mix until smooth.
  3. Fold in the chocolate chips.
  4. Pour the mixture into a microwave-safe mug (12 oz size works well)
  5. 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!
Raw gluten free mug cake batter in a cup

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!

a close up of a white mug with cooked chocolate chip cake batter inside

Recipe FAQ’s

How do you keep a mug cake moist?

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.

Can you use other add-ins besides chocolate chips?

Sure – blueberries, strawberries, banana, nuts, or sprinkles would work well!

Is this a low calorie mug cake?

Each gluten free mug cake has 547 calories.

Is this a dairy free mug cake?

Yes, it is dairy free as long as you use dairy free chocolate chips!

Can you make this egg free?

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!

Can you make this a vegan mug cake?

YES! Simply swap the egg for 1.5 tbsp apple sauce!

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Gluten Free Mug Cake (Paleo, Dairy Free)

This gluten free chocolate chip mug cake comes together in just 5 minutes with minimal ingredients. Grain free, dairy free, and refined sugar free!
5 from 18 votes
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  • 12 oz mug
  • 2 cup measuring cup


  • 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!


I have not tested this recipe with a flax egg or with any other types of flour. If you try a new variation, let us know how it goes in the comments below!
For paleo, use Hu Kitchen or Eating Evolved chocolate chips.
The mug cake will be hot when it comes out of the microwave. Let it cool for 1-2 minutes before eating!
To make this egg free and vegan, use 1.5 tbsp applesauce instead of the egg!
No coconut flour? No worries. Just use 1/3 cup almond flour total instead.


Serving: 1cake, Calories: 547kcal, Carbohydrates: 46g, Protein: 12g, Fat: 37g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 168mg, Sodium: 294mg, Potassium: 154mg, Fiber: 5g, Sugar: 34g, Vitamin A: 238IU, Calcium: 245mg, Iron: 2mg

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