Gluten Free Chocolate Mug Cake (Printer-friendly)
A quick, decadent chocolate dessert made in the microwave.
# What You'll Need:
→ Cake Base
01 - 3 tablespoons gluten-free all-purpose flour blend
02 - 2 tablespoons unsweetened cocoa powder
03 - 3 tablespoons granulated sugar
04 - 1/4 teaspoon baking powder
05 - Pinch of salt
→ Wet Ingredients
06 - 3 tablespoons milk
07 - 2 tablespoons neutral oil
08 - 1/4 teaspoon pure vanilla extract
→ Optional Add-ins
09 - 1 tablespoon chocolate chips
10 - Whipped cream or berries
# Directions:
01 - In a microwave-safe mug (minimum 12 oz), whisk together the gluten-free flour, cocoa powder, sugar, baking powder, and salt.
02 - Add the milk, oil, and vanilla extract. Stir well until a smooth, lump-free batter forms.
03 - Fold in chocolate chips if desired.
04 - Microwave on high for 1 minute 30 seconds to 2 minutes, until the cake is set and springs back lightly when touched (microwave times may vary).
05 - Let cool for 1-2 minutes before serving. Top with whipped cream or berries if desired.
# Expert Advice:
01 -
- It comes together in less than ten minutes using just a mug and a spoon.
- The texture is incredibly moist and rich, proving that gluten-free doesnt mean flavor-free.
02 -
- Every microwave is different, so start checking at the 90 second mark to avoid a rubbery texture.
- Gluten-free flour blends vary; ensure yours contains xanthan gum for the best structure.
03 -
- For an extra fudgy texture, do not overcook it; a slight wobble is better than a dry sponge.
- If the batter seems too thick, add an extra teaspoon of milk to loosen it up.