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    Urban Bliss Life » All Recipes » Dessert Recipes » Gluten Free Mug Cake with Chocolate Chip Espresso

    Published: February 6, 2015 / Updated: April 7, 2020 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Gluten Free Mug Cake with Chocolate Chip Espresso

    26 shares
    Jump to Recipe Print Recipe

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

    gluten free mug cakes with chocolate chip espresso.

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

    Jump to:
    • 🌟 What makes these mug cakes so amazing
    • 🛒 Ingredient notes
    • ✅ Step-by-step instructions
    • ❓Recipe FAQs
    • More chocolate desserts
    • Gluten Free Mug Cakes with Chocolate Chip Espresso

    🌟 What makes these mug cakes so amazing

    set of six Chocolate chip espresso gluten free mug cakes
    • Oven baked rather than microwaved: I 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: I also add some espresso as a complement to the chocolate. The coffee flavors really make these cakes pop.

    🛒 Ingredient notes

    Bob's Red Mill Gluten Free 1-to-1 Flour - This is my favorite gluten-free flour. I've baked with it many times and it really does act just 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

    6 gluten free mug cakes with chocolate chips.

    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 I 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 my 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

    • Best Chocolate Chip Muffins
    • Pinot Noir Chocolate Chip Brownies
    • Chewy Chocolate Fudge Cookies
    • Chocolate Chip Bars

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    gluten free mug cakes with chocolate chip espresso.

    Gluten Free Mug Cakes with Chocolate Chip Espresso

    5 from 2 votes
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Recipe by Marlynn Schotland
    These decadent mug cakes are gluten free and dairy free and full of flavor!
    Servings: 6 mug cakes
    Calories: 702kcal
    PRINT PIN RATE

    Ingredients

    • 1 cup gluten-free flour I use Bob's Red Mill 1-to-1 GF flour
    • ¾ cup unsweetened cocoa powder
    • 4 teaspoons instant coffee/espresso powder I 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 I 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 (I 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.
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

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

    Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.

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      Reader Interactions

      Comments

      1. Young Meagher says

        March 30, 2017 at 4:44 am

        This looks so yummy. I am going to bookmark it and try over the weekend. Thank you.

        Reply
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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

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