Everyday dinners
A gluten-free mug cake
A chocolate cake for one, mixed in a mug and cooked in the microwave.
When you fancy a little chocolate cake, this single serving saves putting the oven on. Stir the batter in a roomy mug, microwave until cooked through and give it a short rest before digging in.
This recipe is in development and has not been kitchen-tested. Microwave power, mug shape and flour blend affect the cooking time, so use the checks in the method as well as the timer.
The recipe
A gluten-free mug cake
- Prep
- 5 min
- Cook
- 2 min
- Total*
- 7 min
- Makes
- 1 serving
*Estimated development timings. Allow 2 minutes standing after cooking, in addition to the 7-minute preparation and cooking estimate. Microwave timings may vary.
Ingredients
Tick things off as you go.
For the mug cake
Equipment
- Use a broad microwave-safe mug holding at least 350 ml, with no metallic decoration.
- Use digital kitchen scales, a measuring jug and measuring spoons.
- Use a fork for mixing and a clean skewer for checking the centre.
- Use a microwave; the starting time assumes an 800 W model.
- Use oven gloves to handle the hot mug.
Let’s make it.
- 01
Mix the dry ingredients
Start with clean equipment and a clean work surface, free from ordinary flour and crumbs. Put the gluten-free flour, sugar, cocoa and baking powder into the mug. Stir with a fork, breaking up any cocoa lumps, until the mixture is evenly brown with no white streaks.
- 02
Make the batter
Add the milk, sunflower oil and vanilla. Stir thoroughly around the bottom and sides until there are no dry pockets and the batter is smooth and thick but spoonable. The mug should be no more than half full; transfer to a larger microwave-safe mug if needed. Do not taste the uncooked batter.
- 03
Microwave the cake
Microwave uncovered on full power for 1 minute 20 seconds in an 800 W microwave, then check. For a higher-powered microwave, start checking after 1 minute; a lower-powered model may need longer. Continue in 10-second bursts until the top is set, the centre is steaming hot and a clean skewer pushed into the middle comes out without wet batter. A few moist crumbs are fine, but a liquid centre needs more cooking. Allow roughly 1½–2 minutes altogether, using these checks rather than stopping at a fixed time.
- 04
Stand and serve
Using oven gloves, place the mug on a heatproof surface and leave it for 2 minutes. The cake should remain set when you open the centre with a spoon, with no uncooked batter underneath. If you find wet batter, microwave in further 10-second bursts until cooked through, then repeat the standing time. Let it cool further if needed before eating; both the mug and cake can be very hot.
Ingredient checks
For someone with coeliac disease, use a labelled gluten-free flour blend and baking powder. Check cocoa, vanilla and any substitute drink for gluten-containing ingredients and relevant allergen warnings. Use clean utensils and a clean mug, and keep ingredients away from ordinary flour and shared crumbs. Use plain flour blend rather than self-raising flour, as baking powder is listed separately.
Allergens: Contains milk.; No other UK declarable allergens are intentionally included in the specified ingredients, but check the flour blend and all other packaging for ingredients and cross-contact warnings.; Gluten-free does not necessarily mean wheat-free; a blend containing gluten-free wheat starch still requires a wheat allergen declaration..
Make it work for you
For a version without milk, replace the milk with 45 ml unsweetened gluten-free rice drink; check its label for other allergens.
Replace the sunflower oil with the same quantity of rapeseed oil.
Use a comparable gluten-free plain baking blend containing xanthan gum; almond flour, coconut flour and single-grain flours are not direct replacements.
These substitutions have not been kitchen-tested and may change the texture or cooking time.
For another day
This small cake is best eaten freshly cooked, after its standing time.
If keeping leftovers, cool promptly, cover and refrigerate within 2 hours; eat within 48 hours.
Leftovers can be eaten cold. If reheating, reheat only once and check that the centre is steaming hot throughout, then allow to cool enough to eat.
Freezing and thawing texture have not been tested.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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