Gluten Free Chocolate Mug Cake | No Egg and Sugar

You’ve heard the famous phrase, “If life gives you lemons, make lemonade,” right? But what if I told you that, this time, we didn’t even need the lemons?

It all started with the simple idea of creating a new version of our beloved lime mug cake, but fate took us down some unexpected paths. And the result? Ah, you have to try it to believe it!

This recipe is unlike anything you’ve ever tasted. No flour, no starch, no eggs—yet the dough is incredibly fluffy, perfectly sweet, and, to everyone’s surprise, made with healthy ingredients.

3 reasons why you’ll love this gluten-free chocolate mug cake

1. It’s the perfect recipe: gluten-free, starch-free, sugar-free, and egg-free. And guess what? It’s an absolute hit—even with the little ones!
2. What’s more, it’s quick, practical, and ready in just 1 minute in the microwave.
3. And we can’t forget the syrup! After all, a good syrup takes any cake to the next level (and the best part is that it’s ready in no time).

Watch the video preparation of this recipe

Next, you’ll see in the video how easy it is to make this fluffy gluten free chocolate mug cake with no egg! Then, below the video, you’ll also find:

• Types, substitutions, and the best ingredients for people with different goals.
• Common mistakes to avoid and tips for an amazing recipe.
• The step-by-step recipe with photos.
• How to store, freeze, reheat, and recipe variations.
• Printable recipe card (at the end of the article).
• Frequently asked questions.
• Calories and macros.

Choosing ingredients: substitutions, types, and benefits for gluten-free chocolate mug cake

The quantities are provided in the instructions below and on the printable recipe card at the end of this article.

Dough:

Butter: Want a fluffy cake? Butter can do the trick, but moderation is key. We use just enough to make a soft, gluten-free cake without overdoing it. You can easily substitute butter with other good fats, such as coconut oil or olive oil.

Milk: This simple ingredient is common in both fit and traditional cakes. For this recipe, you can use any type of milk you prefer—skimmed, whole, or regular.

Honey: This ingredient is a bit controversial. Some of us prefer sweeteners, while others have used honey for years and wouldn’t switch.

So, how do we cater to everyone? We aim to create recipes that appeal to all tastes, always with a healthier/fit approach. In this case, we chose honey, but if you’re on the “sweetener team,” you can make a sweetener + water syrup in your microwave to use instead. It’s very simple, but we can provide a recipe if you want—just let us know in the comments.

Other substitute options include molasses, maple syrup, agave, and coconut nectar. All of these options also have “diet” versions available on the market, including honey.

100% Cocoa Powder: For an easy gluten- and sugar-free chocolate cake, a natural and rich source of chocolate flavor is essential. Plus, if you’re keeping an eye on calories, you’ll notice that pure cocoa powder has very few, which can be a bonus depending on your goals. You can also use other versions like 70% or 50% cocoa, but be mindful of the added sugar.

Oat Flour: This will be the base of our muffin. After testing several different flours, oat flour proved to be a top performer. It’s also one of the natural flours that many people already have at home. If you don’t have oat flour, you can substitute with other gluten-free flours like brown rice flour. Just avoid flours that are too coarse, like coconut flour, or too fine, like regular rice flour.

Baking Powder: This cake doesn’t usually overflow in the mug because it doesn’t rise much, but baking powder (the regular kind) is still essential for this recipe.

Syrup:

Powdered Milk: The foundation of our syrup, it sweetens and thickens it. Here, we use skimmed milk, but feel free to use whichever type you prefer. Whey protein is also a good alternative.

Sweetener: Adds extra sweetness to the syrup, but not too much. We used xylitol, but you can substitute honey if you prefer.

Water: This helps combine the ingredients. You could probably use another liquid instead, but we haven’t tested it. One option worth trying is lemon juice. It worked well with our fit condensed milk, so I don’t see why it wouldn’t work here.

Utensils needed for this recipe

Oh, mug cakes are wonderful when it comes to keeping the dishes clean! But you’ll still need a few utensils:

• A medium-sized mug or any microwave-safe container (I used a large ramekin).
• Another container for the syrup.
• A small fork for mixing.

Step-by-step recipe with photos and ingredient quantities

How to make the microwave mug cake:

Step 1 In a bowl, melt one and a half teaspoons of butter (30 seconds in the microwave usually does the trick).

Step 2 Then add 4 and a half tablespoons of milk. If the milk is cold, the butter may form small lumps. In that case, simply heat the butter and milk mixture for another 10 seconds in the microwave.

Step 3 Add a tablespoon of honey and mix. I know honey is controversial, so it’s worth mentioning that you can replace it with sweetener in the same quantity. If you prefer very sweet cakes, one and a half tablespoons of honey or sweetener may suit your taste better. Otherwise, the cocoa flavor stands out more (which I personally enjoy), but I understand it’s not for everyone, so I wanted to clarify this part of the recipe.

Step 4 Moving on to the dry ingredients, let’s start by adding and mixing in a tablespoon of cocoa. I like to start with cocoa as it’s the most difficult to mix.

Step 5 Next, add 3 and a half tablespoons of oat flour (or whatever flour you’re using instead; we’ll discuss more about this in the ingredients section above) and mix until you get a lump-free dough.

Step 6 And last but not least, the baking powder. Add a level teaspoon and mix gently to activate it properly.

I know it sounds like a lot of baking powder for the amount of cake (and it probably is), but we’ve tested this recipe several times and, perhaps because it doesn’t have an egg (which, like it or not, ends up giving the cakes structure), it calls for more baking powder.

Oh, and no one on the team noticed any aftertaste, so you can rest easy about that too.

Step 7 Microwave for 1 minute or until you can insert a toothpick and it comes out clean.

Keep an eye on it because, although each appliance works differently, this dough usually cooks very quickly (I speak from experience, I left it in for 2 minutes once and it burnt).

How to make the syrup:

Step 1 In a small bowl, add 2 tablespoons of powdered milk, 1 teaspoon of sweetener, and 2 and a half teaspoons of water.

Step 2 Mix with a fork. At first, it may seem like it won’t come together and that you need more water, but if you add too much, you’ll end up with a thin texture that isn’t creamy at all. Just trust the process, keep mixing until there are no lumps left, and everything will come together.

Step 3 Drizzle your gluten free chocolate mug cake with no egg with the syrup and enjoy!

Nutritional information from MyFitnessPal

Want to know the calories? No problem! We’ve quickly inputted the ingredients and quantities into My Fitness Pal for you.

Calories + Macros of flourless mug cake:

• Calories: 349
• Total fat: 17.2g
• Total carbohydrates: 39.8g
• Proteins: 11g

Calories and macros of the syrup for your gluten, starch, and egg-free cake:

• Calories: 76
• Total fat: 0g
• Total carbohydrates: 13.3g
• Proteins: 6.5g

Recipe variations

This muffin can also be prepared in the air fryer, but it will take longer to bake, usually 20 to 30 minutes at 180°C/200°C (356°F/392°F).

Common mistakes to avoid and tips for an amazing gluten-Free chocolate mug cake

The mistake I notice some people making is with the microwave time. We’re used to baking a cake for 1 hour in the oven, so 1 minute in the microwave sounds crazy! But that’s all it takes, and it’s not raw—it’s perfect.

A great tip is the syrup itself. This gluten free chocolate mug cake with no egg is delicious as it is, you’ll realize that, but a syrup can enhance any cake, no matter how simple. And this one is ready in no time and requires only a few ingredients and water!

Can i prepare this easy gluten-free chocolate mug cake in advance?

You can even prepare the Gluten-Free and Egg-Free Chocolate Mug Cake in advance, but I’ll let you in on a secret: this type of cake tastes best when eaten immediately after preparation—the texture and flavor are always better then.

But if you need to make it ahead of time, don’t worry. One tip is to prepare the dough ahead and store it in the fridge. When you get that sweet tooth, just microwave it and finish the cake. This way, you have a delicious treat ready at any time of the day.

How to store and freeze this gluten-free chocolate mug cake

To store the mug cake, let it cool completely, then cover tightly with plastic wrap or place it in an airtight container. It can be kept in the fridge for up to 2 days.

If you want to freeze it, wrap the cooled gluten free chocolate mug cake with no egg in plastic wrap and then aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 1 month.

When you’re ready to eat it, let it thaw in the fridge and reheat as necessary. This way, you’ll always have a delicious mug cake on hand, fresh and ready to enjoy!

How to reheat this gluten-Free Chocolate Mug Cake

To reheat the mug cake, the microwave is your best friend. Place the cake on a microwave-safe plate and heat for about 20-30 seconds, checking every 10 seconds to prevent it from drying out or burning.

If the cake is frozen, it’s best to let it defrost in the fridge before reheating. This way, you’ll have a deliciously soft and warm cake in just a few seconds!

Oh, and an extra tip: it also tastes great chilled, perfect for hot days!

What to serve with this gluten-free chocolate mug cake

We’ve been discussing more about how to serve a recipe, and there are two main approaches to consider. One is to analyze the macros in the recipe and align them with your nutritional goals, compensating for any deficiencies.

The other approach is to follow your heart and create the most delicious combinations possible. Here are some natural options that never disappoint:

Fresh Fruit: Strawberries, raspberries, blueberries, or banana slices are excellent for complementing the taste of chocolate cake. They add freshness and a touch of natural sweetness, making them a healthy choice.

Greek Yogurt: A spoonful of natural Greek yogurt or yogurt with a touch of honey can add a creamy texture and a slightly acidic taste that balances out the sweetness of the cake. It’s a protein-rich option that complements the dessert well.

Coconut Whipped Cream: For a lighter option, coconut whipped cream is fantastic. It’s light, creamy, and adds a touch of luxury to your mug cake.

Other easy mug cake’s recipes

It’s less common for an American to use “fit” in recipe titles; “healthy” or “light” might be more typical. Here’s a revision:

• Healthy Lime Mug Cake
• Light Microwave Pizza
• Healthy Microwave Pudding

Recipe card for printing

Gluten Free Chocolate Mug Cake No Egg

Try this delicious and easy recipe for gluten-free chocolate mug cake with no egg! It's a perfect option for a quick and healthy snack.

Print Recipe

Prep Time 4 minutes mins

MICROWAVE TIME 1 minute min

Total Time 5 minutes mins

Course Breakfast, Dessert, healthy sweet, sweet

Servings 1 person

EQUIPMENT

• 1 Microwave-safe container
• 1 Fork or spoon for mixing
• 1 Small bowl to prepare the syrup (optional)

INGREDIENTS

  

Mug cake:

• 1 tablespoon butter
• 2 tablespoons milk
• 1 tablespoon honey
• 1 tablespoon cocoa powder
• 2 tablespoons oatmeal or other flour
• 1/4 teaspoon baking powder

Syrup (optional):

• 2 tablespoons powdered milk
• 1 teaspoon sweetener
• 2 ½ teaspoons water

INSTRUCTIONS

 

Mug cake:

• Melt the butter in the microwave.
• Add milk and honey, then mix.
• Add cocoa and mix well.
• Add oatmeal and mix until smooth.
• Gently stir in the baking powder.
• Microwave for 1 minute or until a toothpick comes out clean.

Syrup (optional):

• Mix powdered milk, sweetener, and water.
• Mix until you get a creamy texture.
• Drizzle the cake with the syrup.

KEYWORD chocolate, Easy, gluten free, Healthy, how to make, microwave, no cornstarch, no flour, no sugar, with yeast

Frequently asked questions about gluten-free chocolate mug cake

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