You heard it right! “Gluten-Free Chocolate MUG Cake”. The Chocolate Plate has just produced a gluten-free masterpiece. Not only is this mug cake gluten-free but it holds up to The Chocolate Plate’s professional standards, which can’t be beat!
Everyone together now, “DESSERT FOR ONE!”. This is a SINGLE SERVE recipe. No more making an entire cake when you just want one piece! In 5 minutes, with two mugs, some tablespoons and a microwave, you will be standing in front of your own piece of gluten-free chocolate cake.
BONUS! This dessert can also transform into a gluten (Flour) based option for your other family members! Just replace the gluten-free flour with regular flour and you will enjoy the same goodness without a special trip to the store.
****BIG HINT*** We did this recipe with both Guittard Cocoa Rouge Cocoa Powder and Hershey’s Cocoa Powder. The Hershey’s cocoa fell far short of tasty. Move up to Guittard Cocoa Rouge Cocoa Powder and see great results!
2 Tablespoons – Water
4 Teaspoons – Guittard Cocoa Powder
3 Tablespoons – King Arthur Gluten-Free Multi-Purpose Flour
4 Tablespoons – Sugar
1/4 Teaspoons – Baking Powder
Pinch – Salt
2 Tablespoons – Whole Milk
1 1/2 Tablespoons – Vegetable Oil
Dash(1/8 Teaspoon) – Nielsen-Massey Vanilla Extract
1. Place water in the mug you plan to eat out of (USE A LARGE MUG!!!)
2. Heat the water in the microwave for 50 seconds.
3. Remove from microwave and add the cocoa powder to water. Mix with a fork until smooth.
4. In another cup or mug, measure out the Gluten-Free flour, sugar, baking powder and salt. Mix together.
5. In that same cup/mug add the whole milk, vegetable oil and vanilla. Mix together with a fork.
6. Add the flour/sugar/milk/oil mixture to the mug with the chocolate/water in it. Mix together with a fork until combined.
7. Microwave for about 60 seconds on HIGH. Watch carefully and stop the microwave if the batter is close to overflowing.
***There is no egg in this recipe so when it comes out gooey don’t worry! It’s supposed to be like that.
***Use a large mug to actually microwave the batter. This will make it so that the batter doesn’t overflow from the mug. The raw batter should not come up ANY higher than 1/2 of the mug before microwaving.