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    You are in: Home / Recipes / Chocolate Mug Cake - Gluten Free Recipe
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    Chocolate Mug Cake - Gluten Free

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    2 mins

    3 mins

    Chef #984820's Note:

    Perfect for the coeliac with a craving for dessert. Yes, it’s not a typo, this is a cake made in a mug...the dangerous thing is it only takes 3-3 1/2 minutes in the microwave!

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    Serves: 1-2



    Units: US | Metric

    • 2 tablespoons rice flour
    • 2 tablespoons tapioca flour
    • 1/4 teaspoon guar gum (optional, I have made it without and it's fine) (optional) or 1/4 teaspoon xanthan gum (optional, I have made it without and it's fine) (optional)
    • 4 tablespoons sugar
    • 2 tablespoons cocoa
    • 1 egg
    • 3 tablespoons milk or 3 tablespoons soymilk
    • 3 tablespoons oil
    • 3 tablespoons chocolate chips (optional)
    • 3 drops vanilla essence (optional)


    1. 1
    2. 2
      1 large coffee mug.
    3. 3
      Add dry ingredients to mug and mix well.
    4. 4
      Add egg, mix thoroughly.
    5. 5
      Add milk and oil, mix again.
    6. 6
      Add chocolate chips and vanilla, mix.
    7. 7
      Cook for 3 to 3 1/2 minutes in the microwave. Cake will rise over the top of the mug!
    8. 8
      This may serve 2 as a dessert depending on your appetite.
    9. 9
      Variation: In the bottom of another mug place 2 Tablespoons of jam. Mix the cake up and pour over the jam. When cooked, tip out for a chocolate dessert with jam sauce topping.
    10. 10
      Second variation: Make as for jam variation but leave out cocoa replacing it with same amount of rice flour. Add grated orange rind to mixture.

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    Ratings & Reviews:

    • on October 18, 2011

      I made two batches- the first I followed the exact recipe- and it turned out kinda bland. I'm new to this whole gluten free thing, and I was really craving a gooey, rich chocolaye cake like I used to be able to eat. So in the seconed batch, I made some adjustments. First, I added some extra chocolate chips, and I also mixed in a tablespoon or so of nutella. I also added in a good sized amount of cinnamon. Then, I scooped some jelly in to the mix itself and stirred a little to give it a sort of swirl throughout the cake. This second cake turned out delicious!!!!

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    • on October 10, 2010


      I've made this several times now--usually when my hubby is having sweets that I can't eat and I'm craving chocolate. Sometimes I make it for us to share. I've used xanthan gum each time. It's important to use a large mug because it rises up over the mug while in the microwave and then settles down a bit when it stops. It's tasty either with or without the chocolate chips. The one thing I've found is that it works best to use a fork for mixing because it takes awhile and the fork seems to get all the dry ingredients that otherwise want to stay at the bottom of the mug.

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    • on November 10, 2008


      My DH, the coeliac, was reluctant to try this but I'm glad I decided to anyway. I followed the directions exactly except for using a little less sugar. The mug I used held about 20 oz. and I did not have problems with the cake going over the top. I microwaved it for 3 minutes and it did seem a bit chewy but still very good. I guess you could say it fell but I'd describe it more as shrinking. It wasn't hollow in the middle or anything. Thanks for a quick and tasty gluten free recipe. Now I just have to get my DH to try it.

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    Read All Reviews (4)


    Nutritional Facts for Chocolate Mug Cake - Gluten Free

    Serving Size: 1 (125 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 768.7
    Calories from Fat 436
    Total Fat 48.5 g
    Saturated Fat 7.9 g
    Cholesterol 192.4 mg
    Sodium 93.9 mg
    Total Carbohydrate 74.7 g
    Dietary Fiber 2.4 g
    Sugars 50.5 g
    Protein 10.9 g

    The following items or measurements are not included:

    tapioca flour

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