Gluten Free Mug Cake with Chocolate Chip Espresso worth repeating

This oven-baked Gluten Free Mug Cake tastes like an indulgent splurge, but it's dairy-free as well as gluten-free.

Mmmm chocolate. We can't get enough. Total chocoholic here. You, too? But while We can't get enough chocolate, We've been trying to cut down on gluten. That's why We decided to make these gluten free mug cakes. We think you'll love them!

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🌟 What makes these mug cakes so amazing

Oven baked rather than microwaved: We find that oven baking these cakes gives a superior texture and taste to microwaving. The chocolate flavor has more time to and the cakes turn out so fluffy!
Coffee goodness: We also add some espresso as a complement to the chocolate. The coffee flavors truly make these cakes pop.

🛒 Ingredient notes

Bob's Red Mill Gluten Free 1-to-1 Flour – This is the favorite gluten-free flour. We've baked with it many times and it truly does act simply like regular all-purpose flour; you can't tell the difference.

Vegan butter and dairy-free chocolate chips – to make these mug cakes dairy-free.

✅ Step-by-step instructions

1. Lightly butter the insides of 6 oven-safe mugs or ramekins.

2. In a medium bowl, sift together flour, cocoa powder, instant coffee/espresso granules, and baking powder.

3. In the large bowl containing the melted (and cooled slightly) butter, add and whisk together the granulated sugar and light brown sugar. Whisk in the eggs one at a time until well blended.

4. Add vanilla and almond extracts, and whisk again until blended.

5. Add dry ingredients to the large bowl of wet ingredients and gently fold all ingredients together. Pour batter into prepared mugs or ramekins, leaving about an inch of space at the top. Gently press chocolate chips into the top of the batter.

6. Bake at 350 degrees for about 30 minutes.

❓Recipe FAQs

Can We microwave these mug cakes instead of oven bak them?

Yes! The texture is less fluffy in mug cakes that are baked in the oven compared to microwave mug cakes, but if you're short on time, you can definitely microwave them.

Why aren't the mug cakes rising?

If your mug cakes don't rise, try increasing your rising agent by using a bit more baking powder.

More chocolate desserts

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Gluten Free Mug Cakes with Chocolate Chip Espresso

By Marlynn Schotland Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins Servings: 6 mug cakes These decadent mug cakes are gluten free and dairy free and full of flavor!

Ingredients

1 cup gluten-free flour, We use Bob's Red Mill 1-to-1 GF flour
¾ cup unsweetened cocoa powder
4 teaspoons instant coffee/espresso powder, We use Starbucks VIA packets!
1-½ teaspoons gluten-free baking powder
1 cup (2 sticks) vegan butter, melted in a large bowl
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
1-½ teaspoons vanilla extract
¼ teaspoon almond extract
½ cup dairy-free chocolate chips, We love the Enjoy Life chocolate chips

Instructions

Lightly butter the insides of 6-7 oven-safe mugs or ramekins.
In a medium bowl, sift together flour, cocoa powder, instant coffee/espresso granules, and baking powder.
In the large bowl containing the melted (and cooled slightly) butter, add and whisk together the granulated sugar and light brown sugar.
Whisk in the eggs one at a time until well blended.
Add vanilla and almond extracts, and whisk again until blended.
Add dry ingredients to the large bowl of wet ingredients and gently fold all ingredients together.
Pour batter into prepared mugs or ramekins, leaving about an inch of space at the top.
Gently press chocolate chips into the top of the batter.
Cover and refrigerate for 30 minutes.
Preheat oven to 350 degrees.
Let the mugs stand at room temperature for 5 minutes before placing them on top of a cookie sheet (We use perforated cookie sheets).
Bake at 350 degrees for about 30 minutes.
Use a toothpick to test doneness; if it comes out clean from the enter of a cake, it's done! Be careful not to overbake these.

Notes

Rising tip: If your mug cakes don't rise, try increasing your rising agent by using a bit more baking powder.

Nutrition

Calories: 702 kcal, Carbohydrates: 100 g, Protein: 9 g, Fat: 34 g, Saturated Fat: 11 g, Polyunsaturated Fat: 7 g, Monounsaturated Fat: 12 g, Trans Fat: 0.2 g, Cholesterol: 109 mg, Sodium: 404 mg, Potassium: 289 mg, Fiber: 7 g, Sugar: 77 g, Vitamin A: 1597 IU, Calcium: 154 mg, Iron: 4 mg

Nutrition information is automatically calculated, so should only be used as an approximation.