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Recipe for Gluten Free Chocolate Mug Cake

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chocolate mug cake

I created my gluten free chocolate mug cake for those of us who LOVE a rich, fudgy slice of chocolate cake hot out of the oven... but rarely get to eat such goodies because of our food allergies.

Don't you just wish you could have a nice little chocolate cake sometimes, without dragging out the mixer, cake pans, and all that mess in the kitchen?

Not to mention, the temptation of having nearly a whole pan full of chocolate cake in your kitchen, constantly calling to you  - "come on... just one bite.."

I know you could buy something pre-made at the store, but it would most likely be pretty expensive, and it wouldn't  have that warm, gooey center - or make your kitchen smell heavenly!

And another thing - have you ever been to a party or family gathering where everyone is oohing and aahing over that absolutely delicious dessert that someone brought, which you can't even taste because you are allergic to gluten or dairy? Yeah, I've been there (many times!)

If you are nodding your head as you read this, then I have the recipe for you! It is quick and easy, portion-controlled, and free of dairy and gluten ( yay!)

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Gluten Free Chocolate Mug Cake

Print Recipe

This gluten free chocolate mug cake is for those of us who LOVE a rich, fudgy slice of cake hot out of the oven, but due to food allergies rarely get any!

  • Total Time: 0 hours
  • Yield: 1 serving 1x

Ingredients

Scale
  • 2 tablespoons cocoa powder
  • 2 teaspoons sugar
  • 2 teaspoons stevia powder
  • 1 tablespoon coconut flour
  • 1 tablespoon Kristie's Rice Flour Blend *(see Notes)
  • ⅛ tsp . baking soda
  • ⅛ tsp . xanthan gum
  • pinch salt
  • 1 egg
  • 1 tablespoon coconut oil or regular cooking oil
  • 2 Tbsp . almond milk or any other milk you like
  • 1 tsp . mini chocolate chips, optional

Instructions

  1. Spray a big, microwave-proof mug with a little cooking spray or oil.
  2. Add all ingredients.
  3. Stir vigorously with a fork, paying attention to getting in the corners in the mug so there won't be any dry spots.
  4. Sprinkle with chocolate chips, if desired, and microwave on high for just one minute. Check if it’s cooked all the way through, and if not, microwave for just 25 seconds more. That’s it!

Notes

  • Note: My rice flour blend is 3 parts brown rice flour 1 part tapioca starch, and 1 part potato starch - but you only need one tablespoon for this recipe
  • Author: Kristie @ Beneficial Bento
  • Prep Time: 1 minute
  • Cook Time: 1.5 minutes
  • Category: dessert

Nutrition

  • Serving Size: 1
  • Calories: 331
  • Sugar: 9.3 g
  • Sodium: 110.6 mg
  • Fat: 21.2 g
  • Carbohydrates: 32.3 g
  • Fiber: 6 g
  • Protein: 9.9 g
  • Cholesterol: 186 mg

For more gluten free info, click here: Gluten Free Guide