Last updated on December 18th, 2021 at 10:01 pm
This delicious almond flour mug cake takes just a minute to make (literally)! It’s the perfect quick dessert for one when you’re craving something sweet–and it’s dairy and gluten-free!
The next time you want a sweet treat, make this Dairy-Free Gluten-Free Vanilla Mug Cake with Chocolate Chips. It only takes a few minutes to whip up and has all the flavors you love without any added dairy or refined sugars.
Why You’ll Love This Gluten-Free Vanilla Mug Cake Recipe
This recipe is fast and easy, and there are no mixing bowls or pans to wash either!
The single-serving size is perfect for a late night or mid-afternoon snack (have it with a cup of coffee or herbal tea). And, if you’re watching your calories, you won’t be tempted by having a “full-size” cake around.
This recipe has no refined sugars, dairy, or gluten. That might be important to you, depending on your dietary needs, but everyone will enjoy this tasty mug cake!
Equipment Needed to Make Gluten-Free Vanilla Mug Cake
You should everything you need for this easy recipe on hand–
- Mug or Ramekin
- Measuring Spoon (tbsp, 1/2 tsp)
- Fork or Whisk
Mug Cake Ingredients Include —
Almond flour — We’re using almond flour to make this cake gluten-free. With a light and slightly-nutty flavor, almond flour is perfect in this recipe.
Monk fruit — We’re skipping the refined sugar in recipe and using monk fruit instead. If you don’t have monk fruit, feel free to use stevia. You can also use regular granulated sugar if that’s not something you’re trying to avoid. (See the recipe for details.)
Dark chocolate chunk or chips — The dark chocolate pieces in this vanilla cake make for a delicious taste combination. And, of course, dark chocolate is even good for you!
How to Make This Gluten-Free Dairy-Free Mug Cake
First, beat the egg in a large mug or ramekin.
Next, add coconut oil, monk fruit, vanilla extract, and baking powder, and stir. You can use butter (softened) instead of coconut oil if you’re not eating dairy-free.
Add the almond flour, and whisk to break any clumps.
Finally, add the dark chocolate chips or chocolate chunks. In this step, you could combine it all together, or just leave the chocolate on top of the cake. (I like it this way, so I get a chocolatey center in the middle of the cake).
Now, you’re ready to cook your mug cake batter in the microwave. It takes just 60 seconds on high powder. It should be cooked through, but not overcooked. If the mixture’s too wet after one minute, cook it for another 30 seconds. All microwaves are a little different, so adjust the time accordingly.
Enjoy your vanilla mug cake with chocolate chips while it’s warm!
- Don’t fill the mug more than about halfway full.
- Adjust the cooking time according to your microwave’s wattage.
- A ceramic mug will work best.
Popular Substitutions and Additions
- You can add in some spices like cinnamon or nutmeg for a different flavor profile.
- If you don’t have coconut oil, you can subsitute softened butter.
- Instead of chocolate chips, you can use a tablespoon of peanut butter.
- Using blueberries is also a great choice as it provides moisture to the cake. And, of course, it’s a healthier alternative, rich in antioxidants!
- And if you’re looking for an extra chocolate hit, try adding in some cocoa powder!
Toppings for Your Dairy-Free Gluten-Free Vanilla Mug Cake
These little cakes are completely amazing warm out of the microwave, but here are some fun topping ideas if you want to add even more flavor–
- whipped cream, non-dairy if you want to keep this recipe dairy-free
- ice cream or non-dairy ice cream
- a drizzle of chocolate sauce or caramel sauce
- chopped nuts
How to Reheat and Store Mug Cake
The Best Way to Store Mug Cake Leftovers
The best way to store leftovers is in an airtight container in the fridge. They should last for around three days, but they’re usually gone long before that!
How to Reheat Your Dairy-Free Gluten-Free Mug Cake:
If you want to reheat your mug cake, then I would recommend popping it in the microwave for about 20 to 30 seconds. If it’s not as moist as you’d like, then you could add a tablespoon of water and microwave for another 15 seconds. Enjoy!
Mug Cake (gluten-free)
- 4 tbsp almond flour
- 1 tbsp coconut oil
- 1 tbsp monk fruit or 1 tbsp granulated sugar or ½ tbsp granulated stevia
- ½ tsp vanilla extract
- 1 tbsp of dark chocolate chunks or chips; add more if you'd like!
- 1 egg
- ½ tsp baking powder
Beat the egg in your chosen mug. You could also use a medium ramekin.
Add coconut oil, monk fruit, vanilla extract, and baking powder. Stir to combine.
Add almond flour, and whisk to break up any clumps.
Finally, add some chocolate chips or chocolate chunks. In this step, you could combine it all or just leave them on top of the cake. (I like to make my cake this way to have a melted chocolat-y center in the middle of the cake).
Cook your mug cake batter in the microwave for 60 seconds on high powder, then check it. It should be cooked through, but not overcooked. If it is too wet, cook it for another 30 seconds. All microwaves are different, so adjust the time accordingly.
Enjoy immediately! These cakes are better while fresh and warm.
Keep any leftovers in the fridge in an airtight container for up to three days.
Replace coconut oil with butter if you prefer. Just soften it before using.
Instead of chocolate chips, you can use a tablespoon of peanut butter.
Using blueberries is also a great choice as it provides moisture to the cake. And, of course, it's a healthier alternative, rich in antioxidants!