It’s that time in the semester where energy is low and workloads are high. In search of a quick energy burst (aka something sugary, in hopes that by the time the sugar crash came around I’d be going to bed) I found this chocolate mug cake recipe. While making it took a bit longer than I had been looking for, the process provides a great mini-study break of around 10-15 minutes. Disclaimer: I am a slow baker, most people could probably make it faster!
This recipe is easy.
Unlike the chocolate chip mug cookie I made earlier this summer, I make no alterations to the ingredients in this chocolate mug cake. Just substituting in allergy-friendly ingredients like almond milk! The measurements make it easy to use just a few measuring tools, making clean-up simple as well.
There is room for refinement.
I’m sure even being gluten-free, this chocolate mug cake would be fluffier if I sifted the flour and cocoa powder. As you can see in the image below, my cocoa powder looked pretty clumpy before I mixed it in. Nevertheless, it still rises beautifully! Way more than I anticipated a gluten-free cake too.
Adding in the cocoa powder 
Gluten-Free Chocolate Mug Cake Batter, ready for the microwave 
Fresh out of the microwave!
My microwave is clearly not the same as the recipe creators’.
I would say check the mug cake at the suggested time the first time you make it, but it may take longer to bake. You know your microwave best, and mine usually takes two and a half minutes to bake this cake all the way through! The mug itself tends to be really hot when I take it out of the microwave, so be careful when handling yours!
Lastly, I used a soup mug for this chocolate mug cake, so I didn’t need to split it between two mugs. I have tried splitting it a couple of times since I first made this recipe, but I prefer just cooking it altogether in the soup mug and avoiding the additional dishes.
And that wraps up my Gluten-Free Chocolate Mug Cake recipe review!
There isn’t much to say about this mug cake, but it certainly is good. I’ve made this recipe at least a half dozen times now, and I have gotten faster at it. Sometimes I eat it plain, sometimes I add vanilla icing on top, and once I added dairy-free caramel swirl ice cream on top! Every way has been delicious. This recipe will definitely be one I come back to in the future. If you give it a try, let me know what you think! You can always reach out on Instagram (@andpajamas) or send an email to peyton@patienceandpajams.com – I’d love to hear from you!
