Want a quick gluten-free dessert for one? Make this mug cake. It’s soft, tender, and delicious. Add sprinkles to turn the simple vanilla cake into a gluten-free funfetti dream.
This Gluten-Free Mug Cake is
Easy to make
Sweet and tender
Dairy-free
Perfect for one or two
To Make a Gluten-Free Mug Cake, You’ll Need
One large or two small mugs
A fork
A microwave (or oven)
Sometimes you just want dessert. Not an apple slice or a dry cookie from a package but something warm and yummy and slightly over-the-top.
If that craving hits when you’ve got no time to bake, a simple gluten-free mug cake answers the craving nicely.
At first glance, mug cakes look like a fad recipe that should have died eons ago. But there’s a reason they’ve stuck around for as long as they have: they’re dead-simple to make and decidedly yummy.
If you’ve never made one before, you’re in for a treat. You simply whisk together a few ingredients and hit start on the microwave. That’s it. (If you don’t own a microwave, there’s an oven variation below). After a minute, you’re rewarded with a gluten-free cake that’s soft and tender–that tastes like it was baked with love.
FAQs: Gluten-Free Mug Cake
What’s the best flour to use for gluten-free mug cake?
For a recipe like this, it really doesn’t matter. Just don’t use a grain-free flour, like coconut flour or almond flour. Any gluten-free flour, such as your favorite blend or a finely ground white rice flour, works in this recipe.
Can you make this recipe without an egg?
No. Sorry. I’m working on a gluten-free/egg-free mug cake variation.
What size mug should I use?
Use a mug that comfortably holds about 1 1/2 cups (12 ounces) liquid.
What power setting should I use for mug cake?
High.
What topping goes best with mug cake?
Whipped cream, ice cream, or frosting.
Gluten-Free Vanilla Mug Cake
This gluten-free mug cake is soft, tender, and delicious. Add sprinkles to turn the simple vanilla cake into a funfetti dream.
Ingredients
- 1/4 cup all-purpose gluten-free flour
- 1/2 teaspoon baking powder
- 2 tablespoons granulated sugar
- 1 large egg
- 2 tablespoons vegetable oil or melted butter
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
- sprinkles, optional
Frosting
- 2 tablespoons softened butter or dairy-free spread
- 3 tablespoons powdered sugar
- 1 teaspoon milk, traditional or dairy-free
Instructions
For the Microwave
-
Spray a large (12 ounces) mug with nonstick cooking spray. Stir together gluten-free flour, sugar, and baking powder in the mug. Add egg, oil, milk, and vanilla extract. Stir until smooth with a fork or mini whisk. Stir in sprinkles if using.
-
Microwave on high for 60-80 seconds or until cake pulls away from the sides of the mug and the top looks dry. Allow cake to cool in the mug. Top warm cake with vanilla ice cream or whipped cream, if desired. Or allow the cake to cool and frost.
For the Oven
-
Preheat oven to 350 degrees. Follow step one above. Be sure to use an oven-safe mug. Place mug on a baking sheet. Bake until set, about 20 minutes.
For the Frosting
-
Beat together the butter and powdered sugar until smooth with a spoon. Add milk. Mix until creamy. Spread frosting on cooled cake. If you put the frosting on the hot cake, it will melt.
Rebecca says
What is the best GF all purpose flour in the UK? Any suggestions?
Elizabeth says
I don’t have any suggestions. Sorry!
Zeke says
I use bob’s red mill 1 to 1 baking flour
Zeke says
Oh disregard, I missed the UK part!
Timm says
Use 1-1 from Bulk barn
NLR says
I use the Doves Farm GF Flour 😊 use it in lots of baking.
Heidi says
I got a late night craving and this was AMAZING. I used a combo of rice, oat and chickpea flour. I decided to sub 1 Tbsp maple syrup for the sugar and used 1 1/2 Tbsp of olive oil instead of the butter.
Thank you, was just what I needed.
nevaeh says
i love this recipe because it is glutan free and my mom is glutan free and my mom dosen’t like a lot of sugar and this dosen’t use a lot of sugar.
Iman says
I used a gluten free flour mixture I purchased (schar) and I put 2 tbsp of maple syrup and olive oil. I topped my cake with fresh strawberries and non dairy whipped topping with a drizzle of maple syrup.☺️ It was wonderful and my breakfast ? as I was really hungry and this was quicker than making gluten free pancakes
Patricia Smith says
I used coconut flour for this recipe and added a pinch of salt. I turned the cake out of the cup, sliced it in 3rds, and topped it with strawberries and whipped cream. It was very satisfying.
Hila says
Fantastic mug recipe. The only change I made was keeping it to only one egg when doubling all the other ingredients. Kid approved!
annie says
Can i use namastae gluten free flour? I don’t know isn’t helpful 🙂 thank you lots
Elizabeth says
I don’t know is sometimes the most helpful answer. Would you prefer I lie to you?
I’ve never used it. Ever. What I can tell you is that some people have used it and it works well. But I can’t tell you firsthand. So my honest answer is “I don’t know.”
Starla Basinger says
Just made this, and it was delightful! Did need to microwave for total of 3 minutes instead of 60-80 seconds. Also, mine was egg free, using aquafaba.
Timm says
My microwave was 3 min but mine is old
Nicola Thompson says
I’ve made this a few times as is and it’s yummy. This time I added grated apple, a few raisins and a pinch of nutmeg and cinnamon.
Hunter says
I find myself coming back to this recipe over and over! Perfect for a quick sweet treat. Works great with the bob’s red mill 1:1 GF flour.
Rita says
I made this as directed using Bobs Red Mill 1:1 Baking Flour. I didn’t have milk so where the recipe called for milk I substituted heave cream. I added in a few mini chocolate chips. Delicious. Will make again.
Stella (Cake Lover) says
how the hell did I ever live without this recipe?! I was in the mood to have a sweet dessert, and my baby brother kept begging me for cake. I looked up a quick gf mug cake recipe, and this caught my eye. I will definately will be using this again! also for the choco lovers, add extra 1/2 tsp milk and 1 tsp cocoa powder. for frosting, same thing, except add extra 1/4 tsp milk instead.
Erin says
I have made this cake several times now with the egg and with aquafaba in place of the egg. The cake is fantastic! We use a homemade flour mix to make it nightshade free. Thank you so much for sharing this recipe!
Lori says
Very tasty, I first made it with mini chocolate chips and with the frosting.
Just made it again without the chocolate chips, but put strawberry skyr on top.
Yummy
BrenanCooksInMidSchool says
This was such a huge joy to make and it came out PERFECT!!! Even though the frosting i made was melted (i melted the butter while heating it,) it still tasted amazing! Thank you for posting this gluten-free recipe!
Julianna the baker says
I love this recipe! it was so good. keep up the good work!!!! <3
Leila the gluten free baker says
It was such a convenient late night snack. This was the best mug cake I’ve made so far. I do recommend only cooking it for 1 minute and 15 seconds or less or less it will be dry. 10/10 recommend!
Patricia Herb says
I love every recipe I’ve tried. I really like having nutrition info. Though I don’t see them online, do you have any cookbooks I can buy with nutrition info?
Thank you for all your recipes