This vegan gluten-free mug cake is a quick and comforting single-serve chocolate dessert made right in the microwave. It’s soft, rich, and deeply chocolatey, ready in just minutes with simple pantry ingredients. Perfect for when a sweet craving hits and you don’t want to bake a full cake.
Why You’ll Love This Recipe
This recipe is ideal when you want something fast, satisfying, and wholesome. It’s completely vegan, gluten-free, dairy-free, and egg-free, yet still moist and fluffy. There’s no oil involved, making it lighter than many traditional mug cakes, and it’s made in one bowl with minimal cleanup. Best of all, it’s ready in about 90 seconds.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a small bowl, add the almond flour, gluten-free flour, cocoa powder, sweetener, and baking powder. Mix well with a fork or small whisk to remove any lumps and evenly combine the dry ingredients.
Add the plant-based milk, vanilla extract, and apple cider vinegar. Stir until a smooth, slightly thick batter forms. Fold in the chocolate chips if using.
Pour the batter into a tall microwave-safe mug, about 12 ounces in size.
Microwave at 900W for 90 seconds. If your microwave is more powerful, start with 60 seconds and check the center. Continue microwaving in 10-second intervals until the cake has risen and the center looks set.
Let the mug cake cool for 1 minute before serving.
Servings and timing
This recipe makes 1 mug cake.
Preparation time: 5 minutes
Cooking time: 1 1/2 minutes
Total time: about 6–8 minutes
Variations
You can customize this mug cake easily to suit your taste. Stir in 1 teaspoon of peanut butter or almond butter for a richer flavor. Add a tablespoon of chopped nuts for texture, or mix in a tablespoon of raspberries for a fruity contrast. For a vanilla version, omit the cocoa powder and add an extra tablespoon of gluten-free flour and 1 tablespoon more milk.
Storage/Reheating
This mug cake is best enjoyed fresh. If needed, you can cover and store it at room temperature for up to 12 hours. To reheat, microwave for 10–15 seconds until just warm. Avoid over-reheating, as it can dry out the cake.
FAQs
Can I make this mug cake nut-free?
Yes, you can replace the almond flour with the same amount of gluten-free oat flour, sunflower seed flour, or sesame flour.
Can I make this recipe sugar-free?
Yes, crystal sweeteners like erythritol or allulose work well and significantly reduce the sugar content.
What type of plant-based milk works best?
Any plant-based milk works, including oat milk, soy milk, or coconut milk.
Why is apple cider vinegar used?
It reacts with the baking powder to improve texture and make the cake lighter and fluffier.
Can I bake this in the oven instead of the microwave?
Yes, you can bake it in an oven-safe ramekin at 180°C (350°F) for about 12–15 minutes.
Why is my mug cake dry?
Overcooking is the most common reason. Reduce microwave time slightly next time.
Can I double the recipe?
It’s best to make one mug cake at a time for even cooking.
Can I skip the chocolate chips?
Yes, they are optional and mainly add extra richness.
What size mug should I use?
A tall 12-ounce microwave-safe mug works best to prevent overflow.
Can kids make this recipe?
Yes, with adult supervision for microwave use, it’s simple and beginner-friendly.
Conclusion
This vegan gluten-free mug cake is proof that quick desserts can still be delicious and satisfying. With minimal ingredients, no oil, and just minutes from start to finish, it’s a reliable go-to for a warm chocolate treat anytime you need one.
This vegan gluten-free mug cake is a rich, single-serve chocolate dessert that comes together in minutes using simple pantry ingredients. It’s soft, fluffy, and perfect for a quick, satisfying treat.
