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!
This 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
Ingredients
- 5 tbsp gluten-free plain flour eg: Dove's Farm
- 3 tbsp dark brown sugar
- 2 tbsp cocoa powder
- large pinch bicarbonate of soda
- large pinch xanthan gum
- pinch Shetland sea salt
- 1 medium free-range egg
- 1.5 tbsp plain natural yoghurt or soured cream
- 1.5 tbsp sunflower oil
- 25 grams dark chocolate chopped (optional)
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Instructions
- Place all the ingredients in a medium sized bowl and stir together with a fork until well combined.
- Spoon into a large mug making sure it doesn't fill it more than 2/3 full.
- Microwave on high for 90 seconds. Lower watt microwaves (like my 700W) may need a further 30 seconds.
- Serve warm with whipped cream or ice cream and plenty of sugar sprinkles.
Environmental Information
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
G is for… Green #AlphabetPhoto
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This is a great serving idea
this looks very easy,will give it a go-mine probably wont look as good as this though!
this looks very easy,will give it a go-mine probably wont look as good as this though!
Looks lovely – but wont it stick to the cup?
Nope, it comes right out! I mostly just eat it with a spoon straight from the mug anyway 😀
I keep seeing this around, I guess I’m gonna have to make my own at some point
Guilt free yums
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.
It’s not easy, for sure!
I’ve never tried a mug cake, but this has convinced me to have a go!
That just looks stunning!
I’ve got to try this! I’ve never made a mug cake before.
What a great idea. I’ve not seen this anywhere before. I can’t wait to give them a try myself. Thanks.
Your chocolate mug cake looks totally awesome, I just want to dig in to it right now:-)
It took a fair few goes to get it right but I was pleased with the end result. Far too yummy though!
this is just a perfect quick fix! love it!
Looks absolutely amazing!
Quick, tasty AND gluten-free, this might just be the best thing ever… or the most dangerous! *Yum*
All I can say is that looks yummy!!
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.
this looks DELICIOUS! wowww! great post! 🙂 x
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!
Twelve attempts sounds like true dedication Elizabeth 😉 I’ve never tried one of these mug cakes as I don’t have a microwave, but yours really looks the business – so pretty in pink too. Thanks for joining in with WSC once again 🙂
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 🙂
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.
Thank you! I do hope she enjoys it 🙂
mmmm oozy chocolate running down the side of the mug sounds great. I have made a few chocolate mug cakes and find that when I remake them they can be quite different – don’t know why but I do admire you doing 12 recipes to get it right. It is a great late night chocolate cake craving fix.
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.
This looks sooo delicious, I might have to try it!
Oh I hope you do! Let me know what you think if you try it 🙂
Wow! This looks fantastic! looks like it has risen perfectly! Next time I am desperate for chocolate cake in a hurry, I will know where to come…..
So glad you like the look of it – I’d love your feedback as you are a gluten free expert! 🙂
You gave me cake in a mug and it’s gluten free – what more excuse to scoff the lot do I need? 🙂
Heehee, it’s far too dangerous! Super tasty though, I hope you try it and enjoy it 🙂
I need to get my 8YO to try this out as I think it will blow his mind that you can bake a cake in a mug in a microwave. Sounds like a lot of experimentation will be involved…
Have fun! 🙂
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.
I did not know that! How interesting! I must get my hands on one of these books you mention!
Wow that is quite a mug cake! Beautifully risen! I feel the need to go and make one now!
Thank you Helen 🙂 If you do make one I’d love to know your professional opinion!
That looks amazing Elizabeth, although somewhat dangerous for my diet to know I can have chocolate cake in under five minutes! 😉
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!
You mug cake certainly photographs better than mine did. Mine deflated as soon as it was cooked haha.
Thanks for featuring my cake too 🙂
Oh no! I bet it was still tasty 🙂
Ahhh the good ol’ mug cake. A trickier proposition than it sounds as I have had a few literally explode in the microwave. I have now found the ideal mug to use so I may well give this a go. Wonder if it would work as well with normal flour? Thanks for linking to #CookBlogShare
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. 🙂