How to make a mug cake with 3 ingredients?

You can technically make a mug cake with 3 ingredients—usually banana, egg, and cocoa powder or a nut butter base. But for a gluten free cake in a mug recipe that’s moist and satisfying, a few extras go a long way. Sweetener, baking soda, and a bit of oil can dramatically improve texture and flavor. Simpler is possible, but tastier is better.

What is the secret to moist gluten free baking?

The secret is balancing moisture and lift. In this gluten free cake in a mug recipe , I use maple syrup and coconut oil to avoid dryness, plus vinegar and baking soda to help it rise. Overmixing can make gluten-free treats dense, so stir gently and cook just until set. And always include fat—it's your friend in microwave desserts.

How to convert a regular cake recipe to gluten-free?

Start with a reliable 1:1 gluten-free baking flour with xanthan gum. Adjust the liquids—gluten-free flours absorb more moisture—and increase fat slightly. If your flour doesn’t bind well, use an egg or a flax egg. When adapting to a gluten free cake in a mug recipe , keep batch size small, and microwave in short bursts for the best result. See our detailed conversion guide in Part 3 above.

Will gluten-free flour work in a cake?

Yes, but results vary. Some blends are perfect substitutes, especially for quick treats like this gluten free cake in a mug recipe . Almond flour, coconut flour, and oat flour each behave differently. Test in small batches, use eggs or binders for structure, and taste-test before scaling up. In mug recipes, almond flour is a reliable, moisture-rich option.

Gluten Free Cake in a Mug Recipe – 5-Minute Moist Dessert Idea

Description

This gluten free cake in a mug recipe is quick, rich, and perfectly moist—ready in under 5 minutes using pantry-friendly ingredients.

Ingredients

Scale

1/4 cup almond flour

2 tbsp unsweetened cocoa powder

1 tbsp maple syrup

1 tbsp coconut oil (melted)

1 large egg (or flax egg)

1/8 tsp baking soda

1/4 tsp apple cider vinegar

1/2 tsp vanilla extract

Pinch of salt

Optional: chocolate chips or nut butter

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Instructions

1. In a microwave-safe mug, combine almond flour and cocoa powder. Stir to mix.

2. Add maple syrup, melted coconut oil, egg, baking soda, vinegar, vanilla, and salt. Stir until smooth but don’t overmix.

3. Fold in chocolate chips or swirl in nut butter if using.

4. Microwave on high for 60–75 seconds, checking at 60. The top should be set.

5. Let sit for 1–2 minutes before serving. Serve warm.

Notes

Use a wide, microwave-safe mug to avoid uneven cooking.

For a vegan version, substitute the egg with a flax egg.

Avoid overcooking; microwaves vary in strength—start low and test.

Top with whipped cream, berries, or chocolate drizzle if desired.

Nutrition

Serving Size: 1 mug
Calories: 340
Sugar: 14g
Sodium: 110mg
Fat: 24g
Saturated Fat: 8g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 8g
Cholesterol: 185mg