Gluten-Free Mug Cake

Ingredients

• 4 tbsp gluten-free all-purpose flour blend 4 tbsp gluten-free all-purpose flour blend
• 4 tbsp granulated sugar 4 tbsp granulated sugar
• 2 tbsp unsweetened cocoa powder 2 tbsp unsweetened cocoa powder
• 1/4 tsp baking powder 1/4 tsp baking powder
• 1/8 tsp salt 1/8 tsp salt
• 3 tbsp milk (dairy or non-dairy) 3 tbsp milk (dairy or non-dairy)
• 2 tbsp melted butter or coconut oil 2 tbsp melted butter or coconut oil
• 1/2 tsp pure vanilla extract 1/2 tsp pure vanilla extract
• 1-2 tbsp chocolate chips (optional) 1-2 tbsp chocolate chips (optional)

Instructions

1. 1

   In a microwave-safe mug (about 12-14 oz capacity), whisk together the gluten-free all-purpose flour blend, granulated sugar, unsweetened cocoa powder, baking powder, and salt. Ensure there are no clumps of dry ingredients, which should take about 1 minute.

2. 2

   Add the milk, melted butter or coconut oil, and pure vanilla extract to the mug. Stir with a fork until the batter is smooth and well combined, scraping down the sides of the mug to incorporate all the dry bits, about 1-2 minutes.

3. 3

   If using, gently fold in the chocolate chips into the batter. Be careful not to overmix at this stage.

4. 4

   Microwave on high power for about 1 minute and 30 seconds to 2 minutes, or until the cake is set and a toothpick inserted into the center comes out mostly clean with moist crumbs attached. Cooking time may vary depending on your microwave's wattage.

5. 5

   Allow the mug cake to cool in the mug for at least 2-3 minutes before enjoying. The cake will continue to firm up as it cools, making it easier to eat without burning your mouth.

Nutrition (per serving)

Tips & Notes

• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.