Why is my gluten free mug cake rubbery?

A rubbery texture is almost always a sign of overcooking. Microwaves cook with intense steam, and even an extra 10-15 seconds can take a cake from tender to tough. It's always best to undercook it slightly and add more time in short bursts.

Can I make this a vanilla mug cake instead of chocolate?

Yes! To make a vanilla version, simply omit the 3 tablespoons of cocoa powder and increase the gluten-free all-purpose flour to a total of ¼ cup plus 2 tablespoons. It will be a delicious vanilla gluten free mug cake .

What if I don't have a microwave? Can I bake this in the oven?

You can, although it defeats the "instant" nature of the dessert. Pour the batter into a greased oven-safe ramekin and bake in a preheated oven at 350°F (175°C) for about 12-15 minutes, or until a toothpick comes out clean.

My mug cake didn't rise. What happened?

The most common culprit for a flat mug cake is old or expired baking soda. Baking soda loses its leavening power over time. For the best rise, always use baking soda that is fresh and has been opened within the last six months.

Gluten Free Mug Cake: Rich, Chocolatey, and Ready in Minutes

Name: The Ultimate Gluten-Free Mug Cake: Rich, Chocolatey, and Ready in Minutes
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Yield: 1 serving
Cuisine: American
Ingredients: 2 tablespoons neutral-flavored oil; 5 tablespoons milk of choice; 1 teaspoon pure vanilla extract; ¼ level cup gluten-free all-purpose flour with xanthan gum; 2 tablespoons granulated white sugar; 3 tablespoons baking cocoa powder; ⅛ teaspoon fresh baking soda; ⅛ teaspoon salt; 2 tablespoons chocolate chips (optional)

Description

The ultimate secret weapon for instant gratification! This gluten free mug cake is a rich, moist, single-serving chocolate cake that goes from pantry to ‘baked’ in less than five minutes.

Ingredients

Scale

FOR THE MUG CAKE:

2 tablespoons neutral-flavored oil (avocado, refined coconut, etc.)

5 tablespoons milk of choice (whole, almond, coconut, etc.)

1 teaspoon pure vanilla extract

¼ level cup gluten-free all-purpose flour with xanthan gum

2 tablespoons granulated white sugar

3 tablespoons baking cocoa powder

⅛ teaspoon fresh baking soda

⅛ teaspoon salt

SUGGESTED TOPPING (OPTIONAL):

2 tablespoons chocolate chips

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Instructions

1. In a medium mixing bowl or directly in a large microwave-safe mug, add the oil, milk, and vanilla extract. Whisk these wet ingredients until they are fully combined.

2. Sift the gluten-free flour, sugar, cocoa powder, baking soda, and salt directly into the wet ingredients. Whisk vigorously until the batter is completely smooth and glossy, with no lumps.

3. If using, sprinkle the chocolate chips over the top of the batter in the mug.

4. Place the mug in the microwave and cook on full power for 60 seconds.

5. Check for doneness by inserting a toothpick into the center. If it comes out with wet batter, microwave in additional 10-second intervals until the toothpick comes out with only a few moist crumbs.

6. Carefully remove the hot mug from the microwave. Let the cake cool for a minute or two, then enjoy it warm.

Notes

Microwave Times Vary: Every microwave is different. Start with 60 seconds and add time in 10-second increments to avoid overcooking. A slightly underdone, gooey center is better than a dry, rubbery cake.

Xanthan Gum is a Must: If your all-purpose gluten-free flour blend does not include xanthan gum, you must add a small dash separately for the cake to have the correct structure.

Make it Dairy Free/Vegan: Use a plant-based milk (like almond or coconut) and vegan-certified chocolate chips. Ensure your sugar is vegan.

Mix in Mug: For less cleanup, you can mix all ingredients directly in your mug. Just be sure to scrape the bottom to incorporate all the dry ingredients.

Prep Time: 3
Cook Time: 2
Category: Dessert
Method: Microwave
Cuisine: American

Nutrition

Serving Size: 1 mug cake
Calories: 450
Sugar: 28 g
Sodium: 350 mg
Fat: 25 g
Saturated Fat: 5 g
Unsaturated Fat: 19 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 5 g
Protein: 6 g
Cholesterol: 5 mg