This gluten-free chocolate mug cake is low-carb, keto, and ready in five minutes! And so easy to make, it’s the perfect single-serve dessert when those sweet cravings strike!

Here’s a recipe I’ll admit was inspired by my teen and his endless mug cake baking when the lockdown started. Always looking for healthier, low-carb alternatives, I created this recipe that has quickly replaced his unhealthy viral Tiktok version:)
What you’ll love about this recipe
Quick to assemble. Once you gather all your ingredients, it takes 5 minutes from start to finish!
Minimal equipment used. Everything is mixed and cooked in the mug!
It’s decadent yet healthier and more wholesome than the refined stuff!
It’s low-carb and keto, so you don’t have to worry about those sugar spikes and crashes!
Unlike other gluten-free mug cake recipes on the internet, mine does not contain gluten-free flour, which is often grain and or starch-based (rice and tapioca flour and potato starch.)
What you’ll need
Almond flour This is the same as almond meal. Get the blanched variety for smoother results.
Baking powder This is what gives the cake the lift it needs.
Dutch-processed cocoa powder This is a version of cocoa powder, found mostly in Europe, that has been alkalized with potassium carbonate leading to a richer, darker, and neutral cocoa powder. After having tested this mug cake with raw cacao powder, natural unsweetened cocoa powder, and Dutch-processed cocoa, I have to say the one made with Dutch-processed cocoa was the best in taste, look, and texture.
A note on cocoa powders:
Natural cocoa powder, made with roasted cocoa beans are the ones you’ll mostly find in regular grocery stores ie. Hershey’s and Ghirardelli’s. These are more bitter and acidic.
Raw Cacao powder is another form that is simply raw cacao beans in powder form and although rich in antioxidants and minerals such as selenium and iron, your last option to use in this recipe.
If you can’t find Dutch-processed cocoa powder where you live, you can use unsweetened cocoa powder instead. Raw cacao powder won’t give the same airy texture that the other powders lend to this mug cake.
Sweetener I use this brand which is a mix of erythritol and monkfruit and have found it to be the best tasting with little or no aftertaste. If you use stevia, you may need to decrease the amount by 1/2 tablespoon as stevia is a lot sweeter. Adjust to your taste. You can use maple syrup instead as well.
Salt To balance out the flavors.
Vanilla extract I like to use alcohol-free vanilla and like this brand.
Egg Make sure to whisk it well to avoid any egg whites in the finished cake.
Milk Both whole milk and almond milk have given similar results so you can use either.
Oil Butter also works but adds an extra step of melting it in the recipe. I wanted to keep this recipe quick and easy so oil is my fat of choice. Coconut oil also works.
Chocolate chips (optional) To top the cake.
How to make chocolate cake in a mug
Mix the dry ingredients. Add the almond flour, baking powder, sweetener, and salt to the mug and whisk everything till well combined.
Add the wet ingredients. Next add the egg, vanilla extract, milk, and oil and whisk again till well combined.
Microwave The time you cook it will depend on your microwave’s wattage. Mine cooks perfectly well with a cake-like texture in 90 seconds. Don’t cook it too long as the cake will become drier and rubbery.
Garnish Sprinkle some cocoa powder, icing sugar, chocolate chips, and some mint as I have done here, or add some berries. The choice is yours!
Let it cool before enjoying it! When it first comes out of the microwave, the cake is extremely hot, so wait a couple of minutes before digging in!
Some helpful tips for the best gluten-free mug cake
- Measure the ingredients as written in the recipe card for best results.
- Use a regular-sized coffee mug. A mug that’s too big will not be aesthetically pleasing, and a mug that’s too small may lead to spillage. I used a 10-ounce mug (pictured), and it worked out perfectly.
- The cake batter will shoot up as it bakes in the microwave but fear not, it will settle back down almost immediately. If you fear spillage, place a plate under the mug to catch any overflow.
- Every microwave is different in wattage. Mine gives me the perfect result at 90 seconds but yours may be more or less powerful. Cook it accordingly after the 1-minute mark in 15-second increments till your desired texture is achieved. Do not cook for less than a minute as that may lead to an undercooked cake.
How to store the mug cake
This cake can be stored, covered with cling wrap, for up to 3 days in the fridge.
Reheat for 30 seconds to a minute before enjoying.
Common questions
If overcooked, the cake can end up dry and rubbery. Almond flour tends to be drier than wheat flour so make sure to use the ingredients as written and do not microwave it for more than two minutes.
Absolutely! Celiac disease is caused due to gluten intolerance. thus gluten-free cakes are suitable to consume for those with celiac disease.
I would highly recommend you do it for the best chocolatey, airy cake but having said that, natural cocoa powder would also do. Always unsweetened. I wouldn’t recommend raw cocoa powder for this recipe.
More to try
If you try this recipe, I’d appreciate it so much if you would rate it! And let me know in the comments how it worked out for you. I love hearing feedback, and the recipe rating helps others find this recipe!
This recipe was first posted in July 2020 but has been updated with new details, pictures, and a tweak to the original recipe.
Gluten-Free Chocolate Mug Cake
Ingredients
- 4 tablespoons almond flour
- 2 tablespoons cacao powder
- 1/4 teaspoon baking powder
- 2 tablespoons monk fruit + erithrytol blend
- pinch salt
- 1 egg
- 2 tablespoons milk whole or almond milk
- 2 tablespoons avocado oil or refined coconut oil
- 1 teaspoon vanilla extract
Instructions
- In a wide mouth mug add all the dry ingredients and whisk to combine
- Add the wet ingredients and whisk again making sure the egg is thoroughly combined.
- Microwave for 1 1/2 minutes and check with a toothpick to see if it is cooked through. The more you cook it, the drier it will get so do not cook it for more than 2 minutes. Let it rest for 5 minutes to cool down.
- Garnish with cocoa powder, icing sugar, berries, mint leaves and/or a scoop of ice cream if desired.
Notes
- Make sure you whip the egg and mix it well otherwise you will get the cooked white in the cake.
- If you are sensitive to eggs, leave it out. The result will be a denser, more fudgy cake!
- Depending on your microwave setting, cook time may vary. Keep an eye on your cake and put a plate under it so that you can prevent any overflow!
- I used Whole Earth Monk fruit + Erythritol sweetener in this recipe. You can use maple syrup in the same amount but adjust stevia as it is sweeter.
- Please bear in mind that the nutrition facts are estimates calculated with an online tool.
Nutrition
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