This Gluten-Free Chocolate Mug Cake takes just five minutes - and it's so good!
The folks at Manini’s Gluten Free, makers of my favorite fresh GF pasta, sent me some samples of their gluten-free flour blend and asked me to get creative – so I created a microwavable Gluten-Free Chocolate Mug Cake that serves one – me! This chocolatey mug cake is the perfect indulgent after dinner treat. The individual serving size makes it super speedy - you can literally have it in hand in a snap. So, what are you waiting for? Grab a glass of wine, head to the kitchen and whip together this Gluten-Free Chocolate Mug Cake. I can't wait to hear what you think.
One last thing - you could skip the chocolate chips....but I wouldn’t.
The BEST Gluten-Free Chocolate Mug Cake
- 1 tablespoon butter or coconut oil
- 3 tablespoon gluten-free flour blend I used Manini's
- 1 tablespoon + 1 teaspoon granulated sugar
- 2 teaspoon cocoa powder
- ¼ teaspoon salt
- ⅛ teaspoon baking powder
- 1 teaspoon GF vanilla extract or vanilla bean paste
- 1 egg
- 2 tablespoon chocolate chips + a few for the top optional
- whipped cream or ice cream optional
- Place the butter or coconut oil in a (microwave safe) mug, and microwave for 30-40 seconds to melt. Add in the rest of the ingredients except the chocolate chips, and stir to thoroughly combine. Then, stir the chocolate chips into the batter, reserving a couple to sprinkle on top.
- Microwave for 1 minute on high. Check the cake, and cook on high for 30 seconds at a time until done (the total cook time should only be 1 ½ to 2 minutes.)
- Top with ice cream or whipped cream if desired, and dig in!
photo by Katie Roletto
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