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Gluten-Free Microwave Mug Cake - Quick, Cozy, and Delicious

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 1 servings

Ingredients

  • 3 tablespoons gluten-free all-purpose flour blend (with xanthan gum, if your blend doesn’t include it)
  • 2 tablespoons granulated sugar (or coconut sugar)
  • 1 tablespoon unsweetened cocoa powder (omit for vanilla version; see Variations)
  • 1/4 teaspoon baking powder (gluten-free)
  • Pinch of fine salt
  • 3 tablespoons milk (dairy or unsweetened almond/oat milk)
  • 1 tablespoon neutral oil (canola, avocado, or light olive oil) or melted butter
  • 1/2 teaspoon vanilla extract
  • Optional mix-ins: 1 tablespoon chocolate chips, berries, or 1 teaspoon peanut butter or Nutella
  • Optional toppings: whipped cream, a scoop of ice cream, powdered sugar, or fresh fruit

Instructions

  • Choose the right mug: Use a microwave-safe mug that holds at least 10–12 ounces. This gives the cake room to rise without spilling over.
  • Combine dry ingredients: Add the gluten-free flour, sugar, cocoa powder, baking powder, and salt to the mug. Whisk with a fork until evenly mixed and no clumps of cocoa remain.
  • Add wet ingredients: Pour in the milk, oil (or melted butter), and vanilla. Stir until the batter is smooth, scraping the bottom and sides of the mug so no dry pockets stick around.
  • Fold in extras: If using chocolate chips, berries, or a spoonful of nut butter, gently stir them in. Keep mix-ins modest to avoid making the cake too dense.
  • Microwave: Cook on high for 60–90 seconds, depending on your microwave’s power. Start with 60 seconds. The cake should look set on top but still a bit glossy around the edges.
  • Check doneness: Lightly press the center. It should spring back and feel soft, not wet. If needed, microwave in 10–15 second bursts until just done. Avoid overcooking.
  • Rest and enjoy: Let the cake sit for 1 minute to finish setting. Top as you like and eat warm straight from the mug.