Happy Lifter Eats: Gluten-Free Chocolate Chip Mug Cake

Hey look, I’m sharing a recipe! AND it’s a recipe using gluten-free flour! For people who have iron stomachs, this probably doesn’t matter but it’s good news for my Celiac and tummy-sensitive friends.

So here’s the deal: you asked for recipes and I intend on giving you plenty! But this one is special because it’s my first and also because I decided to write about a “treat” recipe. So don’t get all up on your unicorn complaining that this isn’t a healthy recipe! It just said it was a TREAT and so should be treat-ed as such (see what I did there?!)

Anyways, back to the recipe! This is the kind of thing that I make on a chilly winter night (or morning, whatevs) because it’s super comforting and also super portable (read: you can eat this in your bed without making a mess). The other nice thing about mug cakes is that you don’t have to make more than one at a time. Yay for portion control! I’m pretty sure if I made 10 of these, I would totally eat them all. Just sayin’. Also, mug cakes take like five minutes total to prep, cook and inhale. Heck, it took all the strength in me just to resist long enough to take that damn picture!

By the way, I’m not an expert chef and I don’t know much about cooking or baking gluten-free, so please bear with me. My recipes usually come from something I found on Pinterest or the interwebz and changed almost entirely to fit my mood, likes or dislikes. I mean honestly, it’s really rare that you’ll find a completely authentic recipe anymore. They all have to come from somewhere! But don’t worry, if I do get a recipe from a site and use it “as-is”, I’ll definitely give credit where it’s due.

Now are you ready for some mug cake goodness?!


Chocolate Chip Gluten-Free Mug Cake

Makes 1 serving (you can make 8, I won’t judge)

2 heaping tablespoons of gluten-free flour (regular flour works too)
¼ teaspoon of baking powder
2 tablespoons of “unclumped” brown sugar
1 teaspoon of water
1 teaspoon of vanilla extract
2 tablespoons of egg whites
1 handful of mini chocolate chips*

*For people who want to go fully gluten-free, note that some of these ingredients may contain gluten unless specifically marked as gluten-free. Keep your eyes peeled!

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1. Mix dry ingredients directly in your mug. Make sure you remove all the clumps from your brown sugar.
2. Stir in wet ingredients.
3. Fold in half of the chocolate chips and then sprinkle the rest on top of the cake. As you can see, I have zero sprinkling skills.
4. Microwave for 1 minute and check consistency. The edges of your cake should start to lift from the mug.
5. Microwave again for 20-30 seconds. Top should still look soft but not shiny and your chocolate chips should be a little softer looking.
6. Be careful not to over-cook! Although the top might not look ready, the bottom will dry out if you cook the cake too much.
7. Enjoy!


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