A rich, indulgent chocolate cake that’s gluten-free, full of chocolate flavor, and made in a mug. It’s the easiest cake you’ll ever make!
Baking is fun, but it’s not something I do often. In fact, I rarely bake unless there’s an event coming up where a dessert is requested. With only 2 people in our home, there’s no need to have large quantities of desserts lying around, and I try to keep our sugar consumption to a minimum.
With that being said, every now and then there are times when one of us (ok, me) would really like a sliver of (gluten-free) chocolate cake. How am I supposed to have just a sliver without baking an entire cake and having the rest of it on our kitchen counter for days? Solution: 1-Minute chocolate mug cake.
Have you ever made a mug cake? My first attempt was in college, and it was aaaaaawful. Talk about tasteless cardboard! Bleh. I blacklisted all mug cake recipes after that major fail.
But then, a few years ago, I had great success making a vanilla mug cake, and my faith in these types of recipes was revived. Just a couple weeks ago I came across this recipe and thought–why not?! I’m so glad I tried it because it turned out great and it was a fast way to make a small amount of gluten-free cake–perfect for 2 people.
Reasons I love this recipe:
- It makes 1 large mug, perfect for two people to share.
- It does not require heavy clean-up. Just a measuring spoon, fork, and a mug!
- It is EASY. If you can measure and mix, you can make this.
- It is rich and will definitely satisfy your chocolate craving.
- It is super quick to whip up. Just 1 minute of cooking, after all!
All in all, you can probably make this in 3 minutes, and that includes measuring and cooking. I know some of you out there barely have 5 minutes to spare, so this recipe is perfect for you busy folks!
Did I mention it actually tastes good? It’s sweet, chocolate-y, and rich. Mine almost had 2 textures to it: light fluffy cake towards the top and rich fudgey brownie on the bottom. This may have been due to the fact I didn’t mix in the baking soda enough, but I actually loved this happy accident. It’s like having my two favorite chocolate desserts in one!
I think if you leave the baking powder out completely you’ll end up with just a chocolate brownie. I haven’t tried that yet, so if you try it, let me know!
1-Minute Gluten Free Chocolate Mug Cake
- 1 Tablespoon of coconut oil (or butter, if you prefer)
- 2 Tablespoons light brown sugar
- 1 large egg, lightly beaten
- 1/2 tsp vanilla extract
- 1 Tablespoon unsweetened cocoa powder
- 2 Tablespoons gum-free all-purpose gluten-free flour (I used King Arthur’s GF mix)
- About 1/8 tsp baking powder
- 1/4 tsp salt
- 1-2 Tablespoons mini chocolate chips
1). Add coconut oil and sugar to a large mug, mason jar, or ramekin.
2). Put the mug in the microwave on high power for 30 seconds, then stir.
3). Whisk in the egg and vanilla until well-combined.
4). Mix in the cocoa powder, flour, baking powder, and salt with a fork. Mix until very-well combined, then stir in the chocolate chips.
5). Microwave for 1 minute and check to see if it’s cooked through. Mine was perfect at this point but microwaves vary, so add 15 seconds. Do not overcook it or it will become very tough.
Servings: 2, or 1 very generous serving. Approximate Nutritional Information: Calories: 263 Carbs: 33g Fat: 14g Fiber: 1g Sugar: 21g Protein: 4g Points+: 7. Recipe adapted from here.