I came across a recipe for chocolate mug cake when I was looking for vegan gluten-free black bean brownies – a delicacy I enjoyed in Los Angeles at the vegan restaurant Gracias Madre. I found the black bean brownie recipe and the recipe that inspired below (though it wasn’t gluten-free) at Chocolate Covered Katie.  It is a very solid recipe – Thank you, Katie!

I  began making these cute little gluten-free (and top 8 allergy free!) chocolate mug cakes for our rising sophomore to take to summer Calc B class and it was a hit also with my husband. Now, they request it often. So often, that I devised a larger mix that I can whip up in a jiffy and even send to college.

GLUTEN-FREE MIX for CHOCOLATE MUG CAKE, inspired by Chocolate Covered Katie

(mix will fit in a 4 cup Tupperware container and makes approximately 16 single cakes)

1/2 Cup + 1 tsp cocoa

1/2 Cup sorghum flour

1/2 Cup white rice flour

1/2 Cup corn starch

1 1/2 Cup sugar

1 tsp salt

2 tsp baking soda

1 tsp xanthan gum

Mix together in a medium sized bowl with a large whisk until all the dry powders are mixed and look like cocoa.

Store in a 4 cup container (or larger) until it’s time to make your cake.



Spray a ramekin or mug with oil


3 tsp palm oil shortening or other oil

3 Tbsp So-Delicious Coconut Milk

1/2 tsp pure vanilla extract

1 Tbsp Allergy-Friendly Chocolate Chips (gluten-free and allergen-free)

Place the dry mix into a small bowl, then add the shortening, rice milk and vanilla. Mix well with a rubber spatula. Fold in the chocolate chips if desired.

Pour the mix into a ramekin or a mug.

Place the ramekin or mug in a microwave for about 1 minute. If you have a less powerful microwave – you may need one and a half minutes. If you have a powerful microwave, 40 seconds.

If you would prefer, bake these in the oven for 14 minutes at 350, but be careful with the mug, you may want to use an oven safe ramekin.

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