Gluten Free Mug Cake Recipe

I just made a ridiculously fudgy Mug Cake Dairy Free that looks like it came from a bakery and is shockingly indulgent for a single serving.

I’m obsessed with this chocolatey mug cake because it’s instant comfort that tastes like real dessert. I love how a Gluten Free Mug Cake Recipe can be so unapologetically chocolatey and satisfying those late-night cravings without a mess.

But what really sells it is the texture, dense, fudgy, with little pockets of melted dairy free chocolate. I keep a stash of gluten free all purpose flour and some dairy free milk because reality: I snap and need cake in minutes.

Mug Cake Dairy Free, yes. So yeah, I adore this.

It feels like a secret treat I can make anytime.

Ingredients

• Gluten free flour: Basically the base that makes it cakey without the gluten.
• Cocoa powder: Gives rich chocolate punch, a little bitter and grown-up.
• Granulated sugar: Sweetens things up — cut back if you like it less sugary.
• Baking powder: Makes it puff and light, so it’s not dense.
• Pinch of salt: Balances sweetness and brings out the chocolate better.
• Dairy free milk: Keeps it moist; use almond, oat, or whatever’s in your fridge.
• Neutral oil: Adds tenderness and keeps the crumb soft and not dry.
• Vanilla extract: Basically friendly background flavor that makes chocolate taste rounder.
• Dairy free chips: Melty pockets of chocolate; adds gooey bites throughout.
• Maple syrup or honey: Plus a warm sweetness if you’re not strictly vegan.

Ingredient Quantities

• 4 tbsp gluten free all purpose flour
• 2 tbsp unsweetened cocoa powder
• 3 tbsp granulated sugar (or 2 tbsp if you like it less sweet)
• 1/4 tsp baking powder
• Pinch of salt
• 3 tbsp dairy free milk (almond, oat, soy, whatever you’ve got)
• 1 tbsp neutral oil like vegetable or melted coconut oil
• 1/4 tsp vanilla extract
• 1 tbsp dairy free chocolate chips or chopped dairy free chocolate
• Optional: 1 tsp maple syrup or honey if not strictly vegan

How to Make this

1. In a microwave safe mug, whisk together 4 tbsp gluten free all purpose flour, 2 tbsp unsweetened cocoa powder, 3 tbsp granulated sugar (or 2 tbsp if you like less sweet), 1/4 tsp baking powder and a pinch of salt until evenly combined.

2. Add 3 tbsp dairy free milk, 1 tbsp neutral oil and 1/4 tsp vanilla extract to the dry mix and stir until smooth, scraping the sides and bottom so there are no lumps.

3. If you want it a bit sweeter or glossy, stir in 1 tsp maple syrup or honey now, otherwise skip it.

4. Fold in 1 tbsp dairy free chocolate chips or chopped dairy free chocolate, saving a few to sprinkle on top if you like.

5. Let the batter sit for 30 seconds so the flour hydrates and the baking powder starts working, this gives a better texture.

6. Microwave the mug on high for 60 to 90 seconds depending on your microwave wattage; start with 60 seconds and add 10 second bursts if it looks too wet. The top should look set but slightly moist.

7. Be careful when removing the mug, it will be hot. Let the cake rest in the mug for 1 minute so it finishes cooking from residual heat.

8. Test doneness by poking the center with a toothpick or spoon; if it comes out with a few moist crumbs it’s perfect, if it’s gooey microwave another 10 seconds.

9. Top with the reserved chocolate chips or a drizzle of maple syrup or honey if using, eat straight from the mug while warm.

Equipment Needed

1. Microwave-safe mug
2. Microwave
3. Tablespoon and teaspoon (measuring spoons)
4. Dry measuring spoon for 1/4 tsp (or use the teaspoon set)
5. Small whisk or fork
6. Spoon or small silicone spatula for scraping and folding
7. Knife and small cutting board for chopping chocolate (or just use chips)
8. Oven mitt or kitchen towel and a toothpick or spoon to test doneness

FAQ

Gluten Free Mug Cake Recipe Substitutions and Variations

• Gluten free all purpose flour: swap for 3 tbsp almond flour plus 1 tbsp tapioca starch for lighter texture, or 4 tbsp oat flour (use certified gluten free oats) if you want nuttier flavor.
• Granulated sugar: you can use 3 tbsp coconut sugar (darker, caramel notes) or 2 tbsp brown sugar and 1 tbsp white for slightly moister cake. If you prefer liquid sweetener, use 1 tbsp maple syrup but drop 1/2 tbsp of the milk to keep batter thickness.
• Dairy free milk: use 3 tbsp water plus 1/2 tbsp melted dairy free yogurt for tang and body, or 3 tbsp canned coconut milk for extra richness (use light if you don’t want it too heavy).
• Neutral oil: replace with 1 tbsp melted butter or vegan butter for richer flavor, or 1 tbsp applesauce for lower fat and a little natural sweetness (texture will be a bit denser).

Pro Tips

– Let the batter sit a full 30 seconds before microwaving, seriously it makes a big difference, the flour soaks up the milk and the cake wont be gummy in the middle.
– Start at 60 seconds then add 10 second bursts, microwaves are wildly different so dont assume longer time is better or youll get a rubbery top.
– If you like it fudgy, undercook by a few seconds so the center stays slightly gooey, but if you want it cakey zap a bit longer and let it rest in the mug for 1-2 minutes to finish.
– Toss a pinch of flaky salt on top with the chocolate chips or a tiny dab of butter substitute, it makes the chocolate pop and you wont regret it.