Easy Hot Cocoa Mug Cake (Gluten-Free)
This Hot Cocoa Mug Cake “bakes” in the microwave for a quick, gluten-free dessert! The result is a mouthwatering single-serving chocolate cake studded with morsels of decadent dark chocolate in less than 5 minutes!
Whether you’re a hot chocolate enthusiast or someone needing a gluten-free sweet treat, you’ve come to the right place! This gluten-free mug cake recipe delivers the satisfaction of sipping rich, velvety hot chocolate in the form of melt-in-your-mouth chocolate cake. Trust me, you’ll never even know it’s gluten-free!
Now, if you have yet to experience the magic of mug cakes, they’re basically the superheroes of desserts in a pinch. Picture a single-serving moist, chocolatey cake made with hot cocoa mix whipped up right in your favorite mug and “baked” to perfection in the microwave!
It’s worth noting that this hot cocoa mug cake recipe yields enough batter for two mug cakes, so be sure to share with your fellow hot chocoholics (or don’t 😉).
Why you’ll love this recipe
- Quick and easy. “Bake” a semi-homemade cake in the microwave in minutes –perfect for those sudden chocolate cravings!
- Perfect personal portions. This is a brilliant single-serving solution when you want something sweet without the commitment of baking a full-size dessert.
- Deceptively gluten-free. This recipe is great for those following a gluten-free diet. You won’t even notice the difference.
- Customizable. Once you master the basics, you can experiment with add-ins and toppings. The possibilities are endless!
Ingredients you’ll need
- Gluten-free all-purpose flour. I use King Arthur measure-for-measure gluten-free flour, but you can use any cup-for-cup gluten-free flour. If you aren’t gluten-free, feel free to use regular all-purpose flour.
- Brown sugar. Adds sweetness and a rich, slightly caramel-like flavor. You can also use coconut sugar, or maple sugar here. Since brown sugar has a higher moisture content, it will result in a more moist cake.
- Hot cocoa mix. Opt for good-quality instant hot cocoa such as Ghirardelli Double Chocolate, Godiva, Starbucks, or Swiss Miss Classics hot cocoa mix. To ensure the cake is safe for those with gluten sensitivities, ensure the mixture is gluten-free.
- Baking powder. It helps the mug cake rise and become light and fluffy.
- Pinch of salt. Enhances the overall sweet, chocolatey flavor.
- Unsweetened almond milk. Provides moisture to achieve the right consistency. You can substitute regular milk or another type of unsweetened non-dairy milk here.
- Butter. Melted butter adds richness and moisture. Vegan butter, vegetable oil, or coconut oil should do the trick if you need a dairy-free alternative. Just know that the texture and taste will be slightly different.
- Egg yolk. It helps bind the ingredients and contributes to the overall moisture.
- Dark chocolate chips. Select good quality dark chocolate chips (like Ghirardelli) to melt over the top of the cake as it bakes.
How to make a mug cake with hot chocolate mix
Step 1: Mix dry ingredients. Whisk the flour, brown sugar, hot cocoa mix, baking powder, and salt in a small bowl.
Step 2: Combine with wet ingredients. Warm the almond milk in the microwave in a separate bowl, then add the melted butter and egg yolk and mix well. Add the wet batter to the dry mix and whisk until smooth.
Step 3: Pour batter in mugs. Spray the inside of two 6-8-ounce mugs with cooking spray. I use mugs that are identical in size to these Irish coffee mugs on Amazon and they are perfect for this recipe. Divide the batter evenly between the mugs and top each with dark chocolate chips.
Step 4: “Bake” in the microwave. Microwave for 1 minute, then in 15-20 second increments until done. Add your favorite toppings and enjoy!
Recipe tips
- Don’t overmix! Overmixing the batter can lead to a dense cake. You want to stir the batter just until there are no lumps and everything is combined for a lighter, fluffier texture.
- Mind the microwave. This mug cake is finished when the edges are set and the middle is slightly gooey but not runny! Mine come out perfect when I pull them out of my 1200-watt microwave around 1 minute and 20 seconds. It’s better to undercook slightly and add time if necessary.
- Let it cool a bit. The mugs will be extremely hot when the cake is done, so consider leaving the cakes in the microwave for a few minutes before digging in. This also gives the flavors more time to meld and mingle!).
Variations
I encourage you to unleash your mug cake creativity with add-ins and toppings for an extra decadent dessert. Here are some ideas:
- Flavoring agents – Add a splash of pure vanilla, almond, or peppermint extract to the batter for a festive, flavorful twist. Mix in instant coffee or espresso powder for an irresistible mocha flavor. Or, add a pinch of cinnamon and a dash of chili powder for a spicy kick reminiscent of traditional Mexican hot chocolate!
- Dessert sauces – Swirl some caramel sauce, chocolate sauce, white chocolate sauce, Nutella, or strawberry sauce with the batter before microwaving and/or top the finished cake with an extra drizzle. Heaven on a spoon!
- Fun toppings – Top your hot cocoa mug cake with goodies like mini marshmallows, cherry compote, whipped cream, fresh raspberries, chopped nuts, powdered sugar, etc. Or, serve with a scoop of vanilla ice cream or frozen yogurt.
Storing & Freezing
Storing: To store leftover hot chocolate mug cake, let it cool completely before covering the mug with plastic wrap (or transferring the cake to an airtight container) and refrigerating for 2-3 days.
Freezing: Wrap the cooled cake tightly in plastic wrap or aluminum foil, place it in a freezer-safe bag or container, and keep it frozen for 2-3 months. Thaw in the refrigerator before reheating.
FAQ
Yes, you can make a mug cake in any microwave-safe mug. However, the size of the mug can affect the cooking time. Since this makes 2 smaller cakes, I recommend sticking with a standard-size (6-8 oz) mug.
The microwaving time typically ranges from 1 to 2 minutes, depending on the size of your mug and the wattage of your microwave. Start with the recommended time in the recipe, and adjust accordingly to achieve a perfectly “baked” mug cake.
While I haven’t tested an egg-free version of this recipe specifically, many egg-free mug cake recipes call for substitutes like applesauce, yogurt, mashed bananas, or vegan egg replacers to achieve similar results without using eggs.
I don’t recommend preparing mug cake batter in advance. The baking powder will start to react immediately, which is essential for the cake to rise properly. Therefore, mixing the batter and cooking the cake in the microwave just before serving is best.
More gluten-free recipes for chocolate lovers
- Gluten Free White Chocolate Blondies
- Gluten Free Brownie Tart with Toffee
- Gluten Free Chocolate Chip Banana Bread
- Flourless Chocolate Cake
If you love this gluten-free chocolate mug cake recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Easy Hot Cocoa Mug Cake (Gluten-Free)
Equipment
- 2 small bowls
- 2 mugs *I use two 7.75 oz mugs (6-8 oz mugs will work for this recipe)
Ingredients
- ¼ cup cup for cup gluten-free all-purpose flour I use King Arthur brand. You can also use regular all-purpose flour if you aren't GF
- 2 tbsp brown sugar
- ¼ cup hot cocoa mix Starbucks Double Chocolate or Ghiraradelli recommended
- ½ tsp baking powder
- pinch coarse salt
- ¼ cup unsweetened almond milk or milk of choice
- 2 tbsp butter melted
- 1 egg yolk room temp
- 1 tbsp dark chocolate chips go with good quality dark chocolate chips, like Ghiraradelli
Instructions
- Whisk flour, brown sugar, hot cocoa mix, baking powder and salt together in a small bowl.
- Warm the almond milk in the microwave for 30 seconds just to take the chill off.
- In a separate bowl, stir together the almond milk, melted butter, vanilla, and egg yolk.
- Combine the two mixtures together and whisk until no lumps remain.
- Spray the inside of two small 6-7 oz mugs with cooking spray. Divide the batter evenly between the mugs. Top each mug with dark chocolate chips.
- Microwave for 1 minute, then in 10-15-second increments until done. I like to pull mine around 1 minute and 20 seconds in a 1200-watt microwave. Microwave temps can vary. The cake should be set and slightly gooey when done, but not runny.
- Add your favorite toppings and enjoy!
Notes
- Don’t overmix! Overmixing the batter can lead to a dense cake. You want to stir the batter just until there are no lumps and everything is combined for a lighter, fluffier texture.
- Mind the microwave. This mug cake is finished when the edges are set and the middle is slightly gooey but not runny! Mine come out perfect when I pull them out of my 1200-watt microwave around 1 minute and 20 seconds. It’s better to undercook slightly and add time if necessary.
- Let it cool a bit. The mugs will be extremely hot when the cake is done, so consider leaving the cakes in the microwave for a few minutes before digging in. This also gives the flavors more time to meld and mingle!).
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I make mine a non-fat & protein-rich version and I LOVE it. I do wanna try it out with butter though just to compare. Great recipe 🙂
This is perfect! I want one for an afternoon snack!
Kammie, your version sounds great, too!! Thanks Jessica! 🙂
DOUBLE YUM!!! This might be the perfect snack while my little guys are napping? 🙂 Just for mommy!! 🙂
Thanks Cindy, it really helps satisfy my crazy chocolate obsession 😉
Amee, this looks amazing! I love quick recipes like this. I’ve been gluten-free all my life and still look forward to new recipes. Thanks!
You’re welcome Laurie! Thank you so much! I hope that you love it as much as we do!! 🙂
Would this be chocolatey/sweet enough w/o chips?
I don’t have any.
I like the gooey texture that the chips add, Srishti, but you can try it without. A little ice cream instead would be good on top. 🙂
Does this recipe work with regular sugar in place of coconut sugar?
Yes, Rose, that would be fine to use 🙂