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If you’re gluten-free, you know that breads, cakes and everything in between just tastes better warm. Without the gluten, baked goods just don’t taste the same. However, the trick to making a gluten-free bread or baked good taste better is to enjoy it warm.
For example, toasted gluten-free bread tastes just as good as regular bread. The heat makes the GF bread softer and doughier like bread made with gluten. Gluten-free bread that is not heated tastes a bit gritty to me (especially if it’s store bought).
I don’t know about you, but a warm, straight out of the oven chocolate cake sounds amazing just about right now… and to know it’s available to me (and you) in 90 seconds flat is just downright thrilling.
In the stores, I’m starting to see a new trend in mug cake mixes. I love the concept. No need to make a whole cake (and risk eating the entire thing) when you can make a single serving cake that is served warm.
That said, I haven’t seen a gluten-free mug cake mix. I don’t need one to be honest. I have all the ingredients I need to make a gluten-free chocolate mug cake recipe in my pantry already.
Any old mug will do as your container, as long as it’s microwave safe, of course.
I collect You Are Here mugs from Starbucks (I buy them at Starbucks in every city I visit). I was in Amsterdam this past summer, so I used my Amsterdam mug to make my gluten-free chocolate mug cake recipe.
Once you mix all the ingredients together, you simply microwave the mug for 90 seconds. The gluten-free chocolate mug cake cooks up perfectly moist and gooey every time. I’ve made this recipe dozens of times without fail. Every bite is a chocolate explosion in your mouth. Yummy!
I might even venture to say that this mug cake recipe is TOO much cake for one person. Feel free to share or save the rest for another day (just zap it for a few seconds in the microwave on Day #2). I know, I know, there is no such thing as too much cake… however, I have tried to eat an entire mug cake and I have failed miserably, twice. Alas my eyes are bigger than my belly.
This cake is soooo delicious – truly. The cake comes out gooey and, of course, it’s served warmed, which makes it extra yummy.
Besides the rich, chocolatey taste, what I really love about this gluten-free chocolate mug cake recipe is that if I’m at a party, and everyone is eating cake, I can easily make my own on the sly. All I have to do is bring a baggie with all the ingredients ready to mix together in a mug, then add the wet ingredients right before it hits the microwave.
You could even, I venture to guess, mix all the ingredients (dry and wet) in a mug, cover it, and put it in the fridge until dessert time. Then microwave it for 90 seconds so you can enjoy dessert along with everyone else. If you’re really smart, you’ll portion of the dry ingredients into several small ziptop bags to have ready on a moment’s notice – you never know when you’ll need an emergency chocolate cake!
The secret ingredient is using Bob’s Red Mill 1-to-1 gluten-free flour blend (NOT Bob’s Red Mill All-Purpose GF flour – don’t confuse the two). The 1-to-1 GF flour blend works beautifully as a one-to-one substitute with standard wheat flour. Keep this on your pantry shelf at all times – you can use it in so many recipes. I promise you, it will be the most versatile gluten-free flour blend you’ll ever use.
Be forewarned, if you are selfish (like me) and make the gluten-free chocolate mug cake for yourself and only yourself, everyone will look at you with envy. Some might even demand a bite of your dessert. Just tell them to keep their gluteny hands off your gluten-free goodies… or share the leftovers with them after you’ve filled your belly first. After all, they have their own dessert, so hands off yours!
Gluten-Free Chocolate Mug Cake Recipe
This is the perfect dessert to satisfy your gluten-free sweet tooth. When everyone else is devouring dessert, you can descreetly make yourself a gluten-free mug cake on the sly. Be forewarned, you'll be the envy of the party. Who wouldn't want a warm, gooey and personal-sized mug cake of their own?
- 3 Tbsp. Bob's Red Mill 1-to-1 gluten-free flour blend
- 3 Tbsp. sugar
- 2 Tbsp. cocoa powder
- 1/4 tsp. baking powder
- 1 pinch Kosher salt
- 3 Tbsp. milk or milk substitute
- 3 Tbsp. avocado oil
- 1/4 tsp. vanilla extract
- 2 Tbsp. chocolate chips
In a 12 oz. microwave-safe mug, add flour, sugar, cocoa powder, baking powder and salt. Blend together.
Add milk, oil and vanilla and mix until smooth.
Stir in chocolate chips
Microwave on high for 90 seconds. Do not overcook or the cake may burn or dry out. Allow mug cake to cool for 2-3 minutes before enjoying.
You can add the dry ingredients into small baggies to have ready on a moment's notice for when your chocolate cake craving hits. This mug cake is a lot for one person, so I highly recommend sharing.