Gluten-Free Chocolate Mug Cake

by Lyndall Kriedemann
An easy recipe for a gluten-free chocolate mug cake. This cake is just like a wacky cake- no eggs, milk or butter needed. With a few simple ingredients, you can make a moist chocolate single-serving cake. The mug cake is naturally dairy-free and vegan.
  • 1/4 cup Glutagon gluten-free all-purpose flour 
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 2 tablespoons coconut oil or vegetable oil, 
  • 1/4 cup water
  • 1 tablespoon chocolate chips, 

Instructions 

  • In large microwave-safe coffee mug whisk together gluten-free flour, sugar, baking powder, salt, cocoa powder, and cinnamon.
  • Whisk in the vegetable oil, vanilla extract, and water until all ingredients are combined and the batter is smooth.
  • Sprinkle the top of the batter with the chocolate chips.
  • Microwave mug cake for 70 seconds on high. Please watch your microwave. I have a 1500 watt microwave oven. Do not overcook or the cake will be dry. I recommend that you place a plate or paper towel under your mug the first time you make this cake to catch any potential spillage if your cup is not large enough.
  • Carefully remove from the microwave and enjoy the cake! Let the cake cool for 1 to 2 minutes before eating.
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