Gluten-free mug cake is light, fluffy, and moist and takes under 10 minutes to make! Next time you want something sweet, try this easy recipe!
I love topping this with a little dairy-free vanilla ice cream for a show-watching treat!
Do you ever get a late-night hankering for a sweet treat? If so, you’re not alone! Sometimes I’m in the mood for a little dessert, but I don’t want to go all out making a big batch of cookies or layer cake.
In those circumstances, this gluten-free mug cake is the perfect solution!
VIDEO: How to Make It
I love that this cake comes in an individual portion size and only takes a mug and a few seconds to make. No piles of dirty dishes. No leftovers to tempt you. And (almost) no prep time!
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For more gluten-free cake recipes try this gluten-free cookie cake, gluten-free vanilla cake, gluten-free birthday cake and gluten-free chocolate cake.
Check out my full collection of gluten-free cake recipes!
Why You’ll Love this Recipe
- Light and fluffy
- Comes together in seconds
- Individual portion size
- Moist and tender crumb
Ingredients You’ll Need
Here are a few more notes on the key ingredients in this mug cake recipe. If you have any additional questions, feel free to leave me a comment below!
- Gluten-Free 1:1 Baking Flour: This gluten-free cake turns out best when you use a high-quality 1:1 gluten-free flour blend. Look for a gluten free all purpose flour blend that contains xanthan gum so the cake has the structure it needs. This is my favorite brand for this recipe.
- Oil: Oil adds richness and tenderness to the cake without weighing down the crumb.
- Baking Powder: I use a good amount in this recipe for the perfect rise.
- Egg yolk: One egg yolk is the perfect amount to produce a moist gluten-free cake that has some structure.
How to Make Gluten-Free Mug Cake
- Lightly grease an 8-ounce mug with cooking spray.
- Add almond milk (or another dairy-free milk), egg yolk, vanilla extract, vegetable oil and sugar to the mug. Using a fork or small whisk, mix to evenly combine.
- In a small bowl, whisk together the gluten-free flour, salt and baking powder.
- Add the dry ingredients to the wet and whisk to combine. Stir in the sprinkles.
- Microwave for 90-100 seconds at 70-80% power (adjusting as needed depending on the heat/power of your microwave).
- Serve warm with a scoop of ice cream, if desired. Now enjoy the whole thing, guilt free!
Gluten-Free Mug Cake Topping Ideas
Feel free to customize this quick dessert any way you want! You can easily add your favorite mix-ins or toppings. Here are a few ideas to inspire you!
- Chocolate chips
- Fresh berries
- Nutella
- Peanut butter
- Ice cream
- Whipped cream
Expert Tips and Tricks
- Every microwave is different, so it’s hard to say exactly how long to cook your funfetti cake. Start at 70-80 seconds the first time, and then add on time from there if you need it!
- The cake usually takes a minute or two to completely set, so let it cool off before eating.
- It’s best to remove the cake from the microwave earlier than you’d expect, because you want the cake to be a little softer in the middle, and it will continue to cook as it cools!
FAQs
If your gluten-free mug cake recipes result in rubbery or gummy cake, you my have overcooked the mug cake. Ere on the side of undercooking the cake. It can take some trial and error to get the timing right!
Yes, this mug recipe can be placed in a bowl rather than a coffee mug, if you prefer!
Yes, microwave mug cakes are completely safe to eat, as long as you microwave the cake long enough to cook the flour and egg.
More Gluten-Free Cake Recipes
I hope you love this recipe as much as we do! If you try this mug cake, be sure to leave me a comment/rating below. I’d love to hear from you!
Easy, Gluten-Free Funfetti Mug Cake
Video
Ingredients
Wet Ingredients:
- ¼ cup almond or milk of choice
- 1 egg yolk
- ½ teaspoon pure vanilla extract
- 1 ½ tablespoons vegetable oil
- 3 tablespoons granulated sugar 50 grams
Dry Ingredients:
- 3 tablespoons gluten-free 1:1 baking flour 30 grams
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 2 teaspoons sprinkles
Instructions
- Lightly grease an 8-ounce mug with cooking spray. Add almond milk, egg yolk, vanilla, vegetable oil and sugar to the mug. Using a fork or small whisk, mix to evenly combine.
- In a small bowl, whisk together the gluten-free flour, salt and baking powder. Add the dry ingredients to the wet and whisk to combine. Stir in the sprinkles.
- Microwave for 90-100 seconds at 70-80% power (adjusting as needed depending on the heat/power of your microwave). Serve warm with a dollop of ice cream, if desired. Enjoy!
Notes
- Every microwave is different, so it’s hard to say exactly how long to cook your funfetti cake. Start at 70-80 seconds the first time, and then add on time from there if you need it!
- The cake usually takes a minute or two to completely set, so let it cool off before eating.
- It’s best to remove the cake from the microwave earlier than you’d expect, because you want the cake to be a little softer in the middle, and it will continue to cook as it cools!
