Gluten Free Chocolate Mug Cake

Gluten Free Chocolate Mug Cake by Elizabeth's Kitchen Diary

A few weeks ago I had a late night chocolate cake craving. Both Gingey Bites and the BritMums Bibs 2014 Food winner Lucy over at Supergolden Bakes came to the rescue with recipes. I didn’t have all the ingredients for either of their cakes, so I improvised, and I was very pleased with the results. There are a gazillion chocolate mug cake recipes out there already, so I didn’t blog it.

However!

weshouldcocoaThis month’s We Should Cocoa food blogging challenge by Choclette over at Chocolate Log Blog and hosted by Michelle over at Utterly Scrummy is all about gluten free chocolate bakes.

I pondered: could I make my new recipe gluten free? I picked up both self-raising and plain gluten free Dove’s Farm flours and set to work.

Twelve chocolate mug cakes later (much to the delight of my taste testing family) I bring you this recipe! On the way some cakes exploded (don’t try and put chopped cherries into the batter – it will set the fire alarm off), some were really dry (gluten free flour needs extra moisture), and some were too moist. I think I got the balance right here, and served warm with some sweetened whipped cream and sugar sprinkles this is sure to satisfy any late evening chocolate cravings.

Self-raising gluten free flour doesn’t make as nice a chocolate mug cake for some reason, but a pinch of xanthan gum in the plain flour combined with dark brown sugar, cocoa powder and some coarsely chopped dark chocolate makes for a nice satisfying cake. You could always add an extra 1/2 tbsp of oil if you wanted your cake a little bit more moist. Make sure you use a large mug and don’t fill it more than 2/3rds full, or it will ooze down the sides while baking. It’s still edible, just messy. Also be warned that if you add the optional chocolate chunks it’s more likely to rise more, for some reason, and ooze melted chocolate down the sides of your mug (which is totally ok!).

The original wheat flour version I made has 1 tbsp less flour, 1/2 tbsp less sunflower oil and no xanthan gum, if you aren’t gluten intolerant.

I’m linking this post up with Lucy’s #CookBlogShare linky.

Gluten-free Chocolate Mug Cake
Gluten free chocolate cake in 90 seconds! A quick fix for those late night chocolate cravings.
Gluten-free Chocolate Mug Cake
Gluten free chocolate cake in 90 seconds! A quick fix for those late night chocolate cravings.
Servings Prep Time Cook Time
2people 2minutes 1.5minutes
Servings Prep Time
2people 2minutes
Cook Time
1.5minutes
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
  1. Place all the ingredients in a medium sized bowl and stir together with a fork until well combined.
  2. Spoon into a large mug making sure it doesn't fill it more than 2/3 full.
  3. Microwave on high for 90 seconds. Lower watt microwaves (like my 700W) may need a further 30 seconds.
  4. Serve warm with whipped cream or ice cream and plenty of sugar sprinkles.

You might also like these gluten free bakes:
Lemon, Apricot and Almond Cake by Hungry, Healthy, Happy
Black Forest Chocolate Cherry Avocado Mousse by Veggie Desserts
Spiced Chocolate Orange Cake by Cook Sister
Chocolate Walnut Fig Cookies by Franglais Kitchen
Hazelnut Brownies by FishFingers For Tea

Comments

    • says

      It took a fair few goes to get it right! One did explode! Fire alarm went off any everything; I was horrified! For a normal flour one use 4 tbsp flour, no xanthan gum and only 1 tbsp sunflower oil. :)

    • says

      Tell me about it! I felt the same when I first discovered the wonderful world of the chocolate mug cake. It’s not as nice as a proper baked-in-the-oven cake but it certainly satisfies the cake cravings!
      Elizabeth recently posted…Five Minute BBQ SauceMy Profile

  1. says

    Did you know the Mug Cake was well and truly a thing in France, they’re obsessed with them. Most larger French supermarkets stock a selection of entire books devoted to them! I bought one on my last visit but not had a go yet.

    • says

      I noticed that too! The type of mug, how much you fill it and, oh I don’t know, the colour of the jumper you’re wearing (?) must all affect the outcome. It is rather inconsistent! I suppose that’s the trouble with microwave cooking.

  2. Jayne K says

    I shared this link with my daughter and she’s keep to have a go. She’s done mug cakes before, but this one sounds extra nice with dark sugar and yoghurt.

  3. says

    What a gorgeous looking mug cake! A delicious treat that can be whipped up quickly whenever a pudding craving needs to be sorted. My girls will definitely be giving this a go! Thanks so much for joining in with We Should Cocoa this month :)

  4. says

    I’ve always been a little nervous of baking a cake in the microwave, scared the mug would explode leaving shards of pottery and raw mixture everywhere. But I really ought to get over my neurosis as this is the perfect cake-for-one and so simple to feed a cake craving!

  5. says

    Awesome! I love your mug. I tried adding cherries into a mug cake I made recently, and it did not set off the fire alarm. I did not have any flour in the house, all I had was pancake mix from a box. I tried making it with that. This looks delicious. I love the easiness of the recipe. Kudos to you for finally getting it right after all those experiments.

  6. YOLANDA (yoey) DAVIS says

    What a great idea. I’ve not seen this anywhere before. I can’t wait to give them a try myself. Thanks.

  7. Amanda Beamish says

    Gluten free cake that looks delicious – fantastic. I gave up trying to make my own gluten free baking recipes. It’s a whole different ball game isn’t it lol.

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