Gluten Free Chocolate Mug Cake
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
Servings: 1 Serving
Equipment
- Coffee Mug
Ingredients
- 2 tablespoons butter salted
- 3 tablespoons gluten free flour like Bob’s Red Mill 1-to-1 (Note 1)
- 2 tablespoons granulated white sugar
- 2 tablespoons cocoa powder (Note 2)
- ¼ teaspoon baking powder
- 3 tablespoons milk any kind (Note 3)
- 3 tablespoons chocolate chips
Instructions
- Grab a larger-sized coffee mug, at least 8 ounces size mug. Grease with cooking spray or butter.
- Melt butter in the mug in the microwave for about 30 seconds.
- Add the flour, cocoa powder, baking powder, and salt. Stir.
- Add the milk and vanilla. Stir well. I like to use a fork and a spoon to 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.
Notes
Note 1: Recipe was only tested with Bob’s Red Mill 1-to-1 gluten free flour
Note 2: Use unsweetened cocoa powder or Dutch-processed cocoa powder.
Note 3: Recipe was tested with regular milk, lactose-free milk, and unsweetened almond milk.
Low FODMAP Notes: Low FODMAP ingredient guidance is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 ServingCalories: 356kcalCarbohydrates: 39gProtein: 3gFat: 25gSugar: 25g
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