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Gluten Free Chocolate Chip Mug Cake with a spoon
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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!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings 1 mug cake
Calories 547kcal
Author Mary Smith

Equipment

  • 12 oz mug
  • 2 cup measuring cup

Ingredients

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

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.

Nutrition

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