Chocolate Mug Cake - Gluten Free Mug Cake Recipe, Vegan

5 from 2 votes

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Prep Time: 6

Cook Time: 2

Total Time: 8

Yield: mug cake

Chocolate Mug Cake takes five minutes to make and is seriously so decadent. It uses pantry staple ingredients and can be whipped up in a flash, making it perfect for late-night cravings. The best part? This recipe uses no egg, so you don't even have to worry about it cooking all the way through.

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Equipment

1 tall mug 12 oz. minimum

Ingredients

Dry Ingredients:

¼ cup high quality gluten-free all-purpose flour containing xanthan gum I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag)
3 tablespoon granulated sugar
2 tablespoon unsweetened cocoa powder I used Hershey's
½ teaspoon baking powder
⅛ teaspoon ground cinnamon
⅛ teaspoon salt

Wet Ingredients:

¼ cup water
2 tablespoon vegetable oil
¼ teaspoon pure vanilla extract

Instructions

Add the dry ingredients to a large and tall 12 oz. mug; flour, granulated sugar, cocoa powder, baking powder, cinnamon, and salt.
Whisk until well incorporated. I use a mini whisk that I stole from my old mixer. You may want to use a spoon to check that no powder is left unincorporated on the bottom of the mug.
Add the wet ingredients to the mug; water, vegetable oil, and vanilla extract.
Whisk until the batter is completely smooth.
Microwave for 70-80 seconds on high. I have a 1500-watt microwave. You may need to adjust the cooking time to be longer or shorter depending on your microwave wattage. Try adjusting in 10-second intervals. If your cake is underdone (wet on top), simply place it back in the microwave for another 10 seconds and reassess. It's easy to fix an under-cooked cake, but an overcooked cake can't be undone. You may want to place a plate underneath the mug the first time making this recipe to catch any potential spillage if your mug is too shallow.
Allow to cool for 1-2 minutes before eating. Top with desired toppings, if adding any. Enjoy!

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