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Gluten-Free Mug Cake

Fluffy chocolate gluten-free mug cake bite held up on a spoon
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We’ve all been there—it’s late, you’re in your pajamas, and you need chocolate right now. This isn’t just another rubbery microwave experiment. It’s a rich, fudgy, single-serve lifesaver for anyone who needs a gluten-free treat without the hassle of baking a whole tray. It’s light, intensely cocoa-forward, and honestly, a bit of a miracle.

Ingredients

  • Gluten-Free All-Purpose Flour: 1/4 level cup (Make sure it has xanthan gum!)
  • Unsweetened Cocoa Powder: 3 tbsp (Dutch-processed gives that dark, rich color)
  • Granulated Sugar: 2 tbsp
  • Neutral Oil: 2 tbsp (Avocado or refined coconut oil work best)
  • Milk of Choice: 5 tbsp (Dairy, almond, or oat milk all work perfectly)
  • Vanilla Extract: 1 tsp
  • Baking Soda: 1/8 tsp
  • Salt: A tiny pinch to make the chocolate pop
  • Chocolate Chips: 2 tbsp (Optional, but let’s be real—they’re mandatory)

Instructions

  1. Whisk the Wet Base: Grab a small bowl and mix the oil, milk, and vanilla. You want them well-distributed before the dry stuff hits.
  2. Sift in the Dry Goods: Sift the flour, cocoa, sugar, baking soda, and salt into the bowl. Pro tip: Sifting is key because cocoa loves to form stubborn little lumps.
  3. Mix Until Smooth: Whisk it up until it looks glossy and thick. If it feels like cookie dough, add a tiny splash of milk.
  4. The Mug Swap: Pour that beautiful batter into an 8-12 oz microwave-safe mug. Sprinkle your chocolate chips on top—they’ll sink just enough.
  5. Zap It: Microwave on high for 60 seconds. Every microwave is different, so if it still looks liquidy, give it another 10-15 seconds.
  6. The Rest Period: Let it sit for about a minute. It’s hard to wait, but the steam finishes the “bake” and perfects the texture.

Notes

Serving Suggestions

This is amazing straight out of the mug, but you can dress it up! Try a scoop of vanilla bean ice cream, a dollop of whipped cream, or a few fresh raspberries for a tart contrast.

Tips for Success

  • Don’t overbake: If the cake looks dry in the microwave, it’s already overdone. It should look slightly moist on top when you pull it out.
  • The Bowl Secret: Always mix in a separate bowl first. If you mix in the mug, you’ll almost always find a pocket of dry flour at the very bottom.
  • Check the Gum: If your flour blend doesn’t have xanthan gum, your cake might be a bit crumbly.

Storage & Reheating

Mug cakes are meant to be eaten fresh. They don’t have the same fats as oven-baked cakes, so they can get tough if they sit overnight. If you have to save it, cover the mug tightly. To reheat, zap it for 10 seconds with a damp paper towel on top to bring back that moisture.

Find it online: https://recipesh.com/gluten-free-mug-cake/