This Gluten Free Chocolate Mug Cake is the perfect dessert when you have a chocolate craving but don’t want to spend hours baking or don’t have access to an oven. This easy gluten free chocolate mug cake recipe takes just minutes to prepare, bakes in the microwave, and delivers a rich, warm, and indulgent treat - like a cozy hug in a mug.

Recipe Ingredient Notes

Gluten Free Flour: To be honest, this gluten-free chocolate mug cake is very forgiving. I have tested the recipe with every gluten free flour blend in my cupboard including my own all purpose gluten free flour blend. Make sure you use a gluten-free flour blend that does contain xanthan gum.

Dutch Processed Cocoa Powder: I highly recommend using dutch processed cocoa in this recipe. Dutch-processed cocoa produces richer, fudgier chocolate flavor. If you use Natural Cocoa Powder in this recipe, the mug cake will be lighter in color and drier. No matter which cocoa you use, make sure it is unsweetened cocoa powder.

Dark Chocolate: I use a finely chopped dark chocolate bar in this recipe but dark chocolate chips will work just as well.

Neutral Oil: Oil helps to keep a gluten-free mug cake moist and tender, especially since microwave baking can dry things out quickly. I love using oil in my chocolate cakes because it creates a softer crumb. A neutral oil like canola, vegetable, or even light olive oil works best. Plus, using oil makes the chocolate cake dairy-free.

How to make Gluten Free Chocolate Mug Cake

Making a chocolate mug cake is very easy. I prefer making the batter in a separate bowl because mixing in a mug can be very tricky. For mug cake, a 10–12 oz (300–350 ml) mug works best to allow room for the cake to rise without overflowing.

1. In a microwave-safe bowl, combine the oil and chopped dark chocolate. Microwave at 50% power for 45 seconds to prevent scorching.
2. Remove from the microwave and stir with a flexible spatula until smooth. If needed, continue microwaving in 10- to 15-second intervals, stirring after each, until fully melted. The finer the chocolate is chopped, the faster it will melt.
3. Allow the chocolate mixture to cool slightly while you measure the rest of the ingredients.

4.  In a small bowl, combine the gluten free flour, cocoa powder, baking powder and kosher salt and set aside. If your cocoa powder is lumpy, I recommend sifting the dry ingredients together for a smoother batter.
5. Next, add the granulated sugar, large egg, and vanilla extract to the melted chocolate mixture. Whisk until smooth and well combined.
6. Whisk the dry ingredients into the wet ingredients. Your batter will be very thick. Make sure everything is very well combined.

7. Transfer the mug cake batter into a microwave-safe mug. I recommend using a 12 oz mug to ensure there’s enough room for the cake to rise without overflowing.
8. Place the mug in the microwave and bake at 50% power for 90 seconds. Continue microwaving in 10- to 15-second intervals if needed, until the cake is set but still soft and may appear slightly tacky. The cake will continue to bake while it is cooling. Mug cakes can overbake quickly, and since microwaves vary by model, it’s almost impossible to provide an exact bake time. It’s best to watch closely and check the cake in small increments to ensure the perfect texture.
9. Remove the mug cake from the microwave and allow for it to cool for 1-2 minutes before serving. The cake will slightly deflate while cooling which is normal.

Variations of Gluten Free Chocolate Mug Cake

There are countless ways to change up your gluten free chocolate mug cake. From adding chocolate chips to the cake batter to adding some instant espresso powder with the melted chocolate, the options are endless. Here are some of my favorites.

• Add Ins: Fold some chocolate chips, toffee chips, or even chopped nuts into the cake batter before baking it
• Peanut Butter Chocolate Mug Cake: Add a spoonful of peanut butter or your favorite nut butter to the center of the batter before microwaving for a gooey, peanut-buttery surprise. You could also swirl it into the batter for a more uniform flavor.
• Chocolate Hazelnut Spread Chocolate Mug Cake: Add a spoonful of your favorite chocolate hazelnut spread to the center of the batter before microwaving.
• S'mores Chocolate Mug Cake: Add a few mini marshmallows and gluten free graham cracker crumbs to the batter, then top with more marshmallows and microwave for a few extra seconds to melt them.

Serving Ideas

While the warm chocolate mug cake is delicious with just a sprinkle of powdered sugar, here are some delicious serving ideas to take your gluten free chocolate mug cake to the next level.

• Whipped Cream: Top with a dollop of whipped cream (dairy or dairy-free) for a light, creamy contrast to the rich chocolate.

• Ice Cream: A scoop of vanilla, chocolate, or your favorite ice cream is a classic pairing with warm cake. (You can never go wrong with a warm chocolate cake and a scoop of vanilla ice cream)

• Marshmallows: Add a few mini marshmallows on top, then microwave for a few extra seconds to create a gooey, toasted topping.

What to do with Leftovers

A gluten free chocolate mug cake taste best when eaten right after they’re made. If you happen to have leftovers, place them in an airtight container. When you're ready to enjoy, simply heat it in the microwave for 10–15 seconds to warm it up. You can add a splash of milk to keep it moist and restore some of its original text.

FAQ - Gluten Free Chocolate Mug Cake

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.