Chocolate Mug Cake - Gluten Free

"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!"
photo by a user photo by a user
Ready In:
1 cake


  • 2 tablespoons rice flour
  • 2 tablespoons tapioca flour
  • 14 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)


  • Required:

  • 1 large coffee mug.
  • Add dry ingredients to mug and mix well.
  • Add egg, mix thoroughly.
  • Add milk and oil, mix again.
  • Add chocolate chips and vanilla, mix.
  • Cook for 3 to 3 1/2 minutes in the microwave. Cake will rise over the top of the mug!
  • This may serve 2 as a dessert depending on your appetite.
  • 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.
  • 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.

Questions & Replies

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  1. Santasadie
    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!!!!
  2. Maxs Grandma
    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.
  3. contactjessicaporter
    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.
  4. BadgerLuv
    For a 4 minute dessert, this is excellent! It's moist and super chocolatey. Mine turned out a little chewy, but I did leave it in the microwave for longer than the suggested time. I was worried it would fall---it fell anyway, but who cares!?! I'm eating it right now with a scoop of cherry chocolate chip ice cream. YUM!!



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