Gluten-Free (Microwaved & Easy) Chocolate Cake in a Mug

January 16, 2016


Put a few ingredients in a cup, mix, microwave, and you've satiated your chocolate cravings for the night. Yeah. I know. Mind-boggling, right?

Problem is, most of the recipes out there call for all-purpose flour. I was making these things nonstop before I went gluten free, but suddenly it wasn't so simple anymore. Until now. I finally figured out a formula that works, and while it's not the healthiest thing there is, sometimes you just need a little fix so you don't find a 24-hour supermarket and a 10+ person cake. 

Follow this recipe to a T, and you should have a moist and delicious chocolate cake in under three minutes.


You'll Need:

  • A slab of butter (1/8th of a stick)

  • 1 egg

  • 3 tablespoons of granulated sugar

  • 2 tablespoons of unsweetened cocoa 

  • a splash of vanilla extract

  • 1/2 a tablespoon of milk

Here's What You Do:


1. Put the butter in a microwave-safe mug of your choice. Melt it in the microwave until it's mostly liquid (usually about 10-15 seconds). 


2. Crack the egg into the mug and beat (vigoriously!) with a fork. It's crazy important that you mix the butter and the egg really well, else you'll end up eating chocolate scrambled eggs. 


3. Add your 3 tablespoons of sugar and 2 tablespoons of cocoa. Mix everything together until well-combined. It should look like brownie batter at this point. 


4. Add a splash of vanilla extract and your 1/2 tablespoon of milk. Mix again. 


5. Microwave for 1 minute. Let it cool a bit, and enjoy. 









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