Make this warm, chocolatey cake for one when you need something sweet. It is gluten free, egg free, Low FODMAP Mug Cake, and absolutely delicious. A mug cake uses a microwave to quickly bake a cake for one in your favorite coffee mug. It is a brilliant idea.
You know those days when you just need something chocolate. Or one of the events when everyone got to eat a wheat/gluten filled cake, and you had to walk away because you knew it would cause gut pain later. Making a chocolate mug cake quickly fills those chocolate cravings. It is the perfect size, just enough bites to fill a massive craving, but not a massive size.
Mug Cake Ingredients
- Gluten Free Flour - My favorite gluten-free flour blend is Bob’s Red Mill 1-to1, in the blue bag.
- White Granulated Sugar - Just enough sugar to be sweet enough. Reduce the amount if you want a lower sugar option.
- Unsweetened Cocoa Powder - Regular Hershey’s cocoa powder will work, but for a richer, more intense chocolate flavor, use Dutch-processed cocoa powder.
- Baking Powder
- Milk - Any kind, cow milk, unsweetened almond milk, lactose-free milk - whatever is your favorite
- Butter - Salted is what worked well for me.
- Vanilla Extract - Optional, but just a splash for extra flavor.
- Mini Chocolate Chips
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash University FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
Grab a larger-sized microwave-safe mug—grease with cooking spray or butter.
Melt butter in the microwave.
Add the flour, cocoa powder, and baking powder. Stir.
Add the milk of choice. Stir well. I like to use a fork. Make sure there are no clumps of flour.
Sprinkle in the chocolate chips and stir.
Microwave on high power for one minute. My microwave is a 1000 watt microwave. Depending on your own microwave cooking times may need to be adjusted. If the cake looks underdone, put it back in the microwave for another ten seconds until it is done. However there are no eggs, so if you want a lava type of cake, it is ok if it is a bit underdone. Let the cake rest for 30 seconds.
Add a scoop of ice cream, whipped cream, and fresh fruit, and enjoy. Adding a bit of whipped cream or ice cream is a must! It brings the simple mug cake to another level.
Mug Cake Variations
Dairy Free Mug Cake: Use coconut oil instead of butter and use dairy free milk. Using these basic ingredients also creates a vegan version of a mug cake.
No Coffee Mugs: If you do not have a coffee mug, use a microwave safe cup, or 8 ounce ramekins.
Not Gluten Free: Use regular flour, an all purpose flour, if you do not need a gluten free option or can tolerate a single serving of wheat. However, if you have celiac disease, it is best to use certified gluten free products.
Mug Cake Toppings
Mint Candy - Add Andes mint candy instead of mini chocolate chips.
Nutella - Swirl in a spoonful of Nutella hazelnut spread.
Peanut Butter - Add peanut butter chips or a dollop of peanut butter, or BOTH!
Fruit - Fresh strawberries, raspberries or blueberries. I have also used frozen raspberries.
If you cannot eat it all, I do not have this problem, store any leftovers in an airtight container. The cake will be dense, almost like a brownie once cooled. If you added ice cream, store it in the freezer in an airtight container. Otherwise, storing it at room temperature will be just fine if the toppings do not require refrigeration.
Can you make mug cakes in advance?
When the chocolate cake craving hits, be ready! Prep mug cakes and store them in a zip-top bag or airtight container. How? Pre-measure and mix up the dry ingredients (gf flour, sugar, baking powder, and mini chocolate chips) and label the remaining wet ingredients and the amounts. Follow the recipe instructions to make a chocolate mug cake.
Additional Low FODMAP Dessert Recipes
Low FODMAP Mug Cake (Gluten Free Too)
- Coffee Mug
- 2 tablespoons butter salted
- 3 tablespoons gluten free flour
- 2 tablespoons granulated white sugar
- 2 tablespoons cocoa powder unsweetened
- ¼ teaspoon baking powder
- 3 tablespoons milk any kind
- 3 tablespoons chocolate chips
- Grab a larger sized coffee mug, at least 8 oz size mug. Grease with cooking spray or butter.
- Melt butter in the microwave, for about 30 seconds.
- Add the flour, cocoa powder, and baking powder. Stir.
- Add the milk. Stir well. I like to use a fork. Make sure there are no clumps of flour.
- Sprinkle in the chocolate chips and stir.
- Microwave on high power for one minute. My microwave is a 1000-watt microwave. Depending on your microwave, cooking times may be adjusted. If the cake looks underdone, put it back in the microwave for another ten seconds until it is done.
- Let the cake rest for 30 seconds.
- Add whatever toppings you enjoy. I recommend a scoop of ice cream or whipped cream, and fresh fruit. Enjoy.