Gluten-Free Chocolate Mug Cake
A rich, fudgy chocolate mug cake ready in under 5 minutes — no wheat flour, no baking powder required. Perfect for a spontaneous dessert craving with pantry staples you already have. One mug, one microwave, pure chocolatey happiness.
🛒 Ingredients
1 servings
- 4 tbsp granulated sugar
- 2 tbsp unsweetened cocoa powder
- 2 tbsp cornstarch or rice starch
- 2 tbsp neutral oil (sunflower or vegetable)
- 2 tbsp milk
- 1 whole egg
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Directions
- 1
In a large microwave-safe mug, combine the sugar, cocoa powder and cornstarch. Whisk with a fork until evenly blended with no lumps.
- 2
Crack in the egg and stir vigorously for about 30 seconds until fully incorporated.
- 3
Add the milk and oil, mixing until the batter is perfectly smooth and glossy.
- 4
Microwave on full power for 2 minutes 30 seconds to 3 minutes — the top should look just set but still slightly moist.
- 5
Let the mug cake rest for 1 minute before eating; the center will stay gooey and fudgy, which is exactly the goal!
💡 Chef's Tip
Press a few dark chocolate chips or a small square of chocolate into the center of the batter before microwaving for a molten-lava effect. Finish with a spoonful of whipped cream or a dusting of powdered sugar for a polished look.
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