This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
I love a gluten free mug cake – but what’s better than one gluten free mug cake? Well, three of course!
I’ve whipped up these beautiful gluten free mug cake recipes and they can all be cooked in the microwave in less than 90 seconds!
Choose from my gluten free Victoria sandwich mug cake, my gluten free chocolate mug cake, or my gluten free white chocolate and raspberry mug cake.
Gluten free mug cake recipes are great for a number of reasons. Firstly, they’re SO quick to make and really easy to throw together too.
Secondly, they’re the perfect treat if you either live on your own or are the only gluten free person in the house.
Sure, making big cakes are fun, but sometimes you just want a little, one-serving, sweet treat and that’s that. Enter, my gluten free mug cake trio.
I’ve chosen to demo these at the Allergy and Free From Show in London this weekend (July 5-7, 2019) as I wanted to show you just how easy they are to make.
I think a lot of people feel very overwhelmed when they’re first diagnosed with coeliac disease so I wanted to show it really doesn’t have to be hard.
There’s something quite exciting about being able to whip up a beautiful little cake in just a couple of minutes! If that doesn’t prove gluten free can be easy, I don’t know what does!
My gluten free mug cake trio
A lot of gluten free mug cake recipes are designed to be eaten in the mug (such as my gluten free chocolate and caramel egg mug cake) but with these I wanted something a bit different.
I wanted to be able to turn my gluten free mug cakes out, ice them, and transform them into miniature versions of my favourite cakes.
I tried a lot of different recipes when trying to come up with my own and it made me realise how many people don’t actually test their recipes.
This is ridiculous!
The amount of solid or inedible cakes I made was ridiculous, so I worked up my own recipe and I must say, I’m super proud of them!
These gluten free mug cakes will keep for a few days, can be frozen, and have a lovely texture.
I’ve made dozens of batches of these while practising for my cooking demo so I certainly know they work!
Top tips for making my gluten free mug cakes
Before we get started, here are just a couple of pointers.
Number one, I’m using an 800W microwave, so you may need to adjust your cooking times slightly if yours is different.
I’d do this only a tiny bit though – you definitely don’t want to cook them less than a minute or more than 90 seconds. Otherwise you’ll end up with either batter or rubber!
Another tip would be to make sure you grease your cup well.
The key to getting the mug cakes out is to grease the cup, leave them a 30 seconds for the steam to help loosen them, and be confident in banging them out on the work top!
One short, sharp tap and they should come out beautifully. You also want to let them cool a little before cutting and icing, otherwise your buttercream will melt off!
To make it easier, I’ve done the three recipes individually. Let me know if you give them a try and how you got on!
I love seeing your bakes – tag me #theglutenfreeblogger so I can see!
Gluten free Victoria sandwich mug cake
The absolute queen of mug cakes! My gluten free Victoria sandwich mug cake is sweet and delicate, with a buttercream frosting and strawberry jam in the middle. Just like the classic recipe, only smaller and a lot quicker to make.
Gluten free Victoria sandwich mug cake
A delicate gluten free mug cake recipe with a vanilla sponge, buttercream frosting and a sandwich of strawberry jam. The perfect miniature Victoria sandwich! Recipe makes 2 cakes.
Ingredients
For the cakes:
- 1 large egg
- 50 ml vegetable or rapeseed oil, (plus extra for greasing)
- 50 g self-raising gluten free flour
- 50 g caster sugar
- 1/2 tsp vanilla extract
For the frosting:
- 15 g unsalted butter, (room temperature)
- 40 g icing sugar
- 1 tsp milk
- 1-2 drops vanilla extract
- 2 tsp strawberry jam
- 1-2 tbsp icing sugar (for dusting)
Instructions
- Pour a few drops of oil into each mug (approx half a teaspoon) and use a piece of kitchen towel to grease the mug, ensuring the bottom and sides are covered. Set aside.
- In a bowl beat the egg, flour, sugar, oil and vanilla extract until combined using a fork or spoon. Pour the mixture evenly between the two cups.
- Microwave each cup (one at a time) for 70 seconds. This time may vary depending on your microwave - see notes. Once each cup is done, leave to stand for 30-60 seconds.
- Using a sharp, thin knife, gently cut around the edge of each cake to loosen it from the sides of the mug. Then flip it upside down firmly. The cake should come out as your lift the mug. Leave to cool for a couple of minutes while you make the frosting.
- For the frosting, beat all the ingredients in a bowl until smooth. Once this is made, cut your cake in half. Spread one tsp of jam on one half, then spread 1/2 the frosting on top.
- Sandwich the second half of the cake on top. Repeat with the second cake. Dust the top of each cake with icing sugar and serve. You could top with a fresh raspberry or strawberry if you desire!
Notes
NOTE:Â I'm using an 800W microwave, so you may need to adjust your cooking times slightly if yours is different. I'd do this only a tiny bit though - you definitely don't want to cook them less than a minute or more than 90 seconds. Try adjusting by 10 seconds either way depending on wattage.
Gluten free chocolate mug cake
Rich and chocolately, this gluten free mug cake is perfect for when you want a sugar fix. It has lovely chocolate chips as well as a gorgeous, chocolate buttercream frosting too.
Gluten free chocolate mug cake
A gluten free chocolate mug cake filled with chocolate chips and sandwiched and topped with a cocoa-butter cream. The perfect cake for chocolate lovers!
Ingredients
- 1 large egg
- 50 ml vegetable or rapeseed oil
- 50 g caster sugar
- 45 g gluten free self-raising flour
- 10 g cocoa powder
- 20 g dark chocolate chips, (plus extra for topping)
For the frosting:
- 15 g unsalted butter, (room temperature)
- 40 g icing sugar
- 1 tsp milk
- 1 tsp cocoa powder
Instructions
- Pour a few drops of oil into each mug (approx half a teaspoon) and use a piece of kitchen towel to grease the mug, ensuring the bottom and sides are covered. Set aside.
- In a bowl beat the egg, flour, sugar, cocoa powder and oil until combined using a fork or spoon. Fold in the chocolate chips and then pour the mixture evenly between the two cups.
- Microwave each cup (one at a time) for 70 seconds. This time may vary depending on your microwave - see notes. Once each cup is done, leave to stand for 30-60 seconds.
- Using a sharp, thin knife, gently cut around the edge of each cake to loosen it from the sides of the mug. Then flip it upside down firmly. The cake should come out as your lift the mug. Leave to cool for a couple of minutes while you make the frosting.
- For the frosting, beat all the ingredients in a bowl until smooth. Once this is made, cut your cake in half. Spread 1/4 of the frosting on one half, then sandwich the second half on top.
- Spread the rest of the frosting on top of each cake. Top with a few extra chocolate chips and then serve.
Notes
NOTE:Â I'm using an 800W microwave, so you may need to adjust your cooking times slightly if yours is different. I'd do this only a tiny bit though - you definitely don't want to cook them less than a minute or more than 90 seconds. Try adjusting by 10 seconds either way depending on wattage.
Gluten free white chocolate and raspberry mug cake
How beautiful are these gluten free white chocolate and raspberry mug cakes? These have tangy bites of raspberry pieces, white chocolate chunks and a swirly, dreamy buttercream topping. Perfect!
Gluten free white chocolate and raspberry mug cake
A gluten free white chocolate and raspberry mug cake, with freeze-dried raspberries, white chocolate chips and a swirly buttercream frosting.
Ingredients
- 1 large egg
- 50 ml vegetable or rapeseed oil, (plus extra for greasing)
- 50 g caster sugar
- 50 g gluten free self-raising flour
- 15 g white chocolate chips
- 5 g freeze-dried raspberries, (plus extra for decorating)
For the frosting:
- 15 g unsalted butter
- 40 g icing sugar
- 1 tsp milk
- gel pink food colouring
Instructions
- Pour a few drops of oil into each mug (approx half a teaspoon) and use a piece of kitchen towel to grease the mug, ensuring the bottom and sides are covered. Set aside.
- In a bowl beat the egg, flour, sugar, and oil until combined using a fork or spoon. Fold in the freeze-dried raspberries and then pour the mixture evenly between the two cups.
- Sprinkle the white chocolate chips evenly on top of each cake. Microwave each cup (one at a time) for 70 seconds. This time may vary depending on your microwave - see notes. Once each cup is done, leave to stand for 30-60 seconds.
- Using a sharp, thin knife, gently cut around the edge of each cake to loosen it from the sides of the mug. Then flip it upside down firmly. The cake should come out as your lift the mug. Leave to cool for a couple of minutes while you make the frosting.
- For the frosting, beat all the ingredients (minus the food colouring) in a bowl until smooth. Once smooth, add the drops of food colouring and swirl with a spoon until you get a marble effect.
- Spread the frosting on top of each cake and decorate with a few extra freeze-dried raspberries.
Notes
NOTE:Â I'm using an 800W microwave, so you may need to adjust your cooking times slightly if yours is different. I'd do this only a tiny bit though - you definitely don't want to cook them less than a minute or more than 90 seconds. Try adjusting by 10 seconds either way depending on wattage.
Need some more gluten free baking inspiration?
Want to have a go at some of the other gluten free baking recipes on the blog? Give some of these other gluten free cake recipes a try! There are plenty to choose from – here are a couple to get you going:
- Gluten free chocolate orange marble cake
- Gluten free carrot and hazelnut cake with orange cream cheese frosting
- My gluten free caramel egg mug cake
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram. And if you have any recipe suggestions, please let me know in the comments what you’d like to see next! Oh – and don’t forget to sign up for my e-newsletter where you’ll know about all my latest posts and competitions first!
Like this recipe? Make sure you pin these recipe cards below for later!
There is a website that has microwave conversion chart. I have an 1100w m/o and I cook mine for 51 secs and they are perfect. It may help others. https://www.microwavecookingforone.com/Charts/ChartSpecial26.html
I’m sorry, but what is caster sugar??