This oven-baked Gluten Free Mug Cake tastes like an indulgent splurge, but it's dairy-free as well as gluten-free.
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!
🌟 What makes these mug cakes so amazing
- 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
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.
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.
If your mug cakes don't rise, try increasing your rising agent by using a bit more baking powder.
More chocolate desserts
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
- 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
- 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.
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.