Gluten-Free Chocolate Mug Cake (Vegan!)

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Scooping out a bite of gluten-free chocolate cake from a mug

Chocolate cake in 5 MINUTES!? We’ve got you covered. This chocolate mug cake is rich, FLUFFY, and studded with melty chocolate chips. Bonus? No one will guess it’s vegan, gluten-free, and SO easy to make! 

With just 1 mug and simple ingredients, you’re about to be cozy on your couch with your new favorite single-serving dessert. Let’s make cake!

Chocolate cake mix, water, avocado oil, vanilla, and chocolate chips

How to Make a Vegan Gluten-Free Chocolate Mug Cake

This EASY chocolate cake requires just a handful of ingredients: oil, vanilla, salt, cocoa powder, flaxseed meal, baking powder, coconut sugar, and a mix of gluten-free flours. Stir them together with water in your favorite mug.

Stirring together chocolate cake mix and wet ingredients in a mug

Next, add chocolate chips, which are optional but recommended for richness and melty goodness! Then send it into the microwave for 1 minute.

Stirring dairy-free chocolate chips into chocolate cake batter

Microwaves will vary a bit in how quickly they cook, so check the cake after a minute and add a little extra time if needed! You’ll know your mug cake is done when the center looks and feels set. Then it’s time to top with vanilla ice cream and shaved dark chocolate, chocolate syrup, or hot fudge and dig in!

Overflowing mug of chocolate cake

We hope you LOVE this (vegan + gluten-free) chocolate mug cake! It’s:

& SO fast!

It’s perfect for date nights in (hello, Valentine’s Day!), satisfying chocolate cake cravings fast, and everything in between.

More Recipes for Chocolate Lovers

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Shaved dark chocolate falling onto a scoop of vanilla ice cream on a chocolate mug cake

Gluten-Free Chocolate Mug Cake (Vegan!)

Rich, fluffy chocolate cake made in a mug in 5 minutes with simple ingredients. Undetectably vegan, gluten-free, and grain-free!
Author Minimalist Baker
Spoon scooping into a gluten-free chocolate mug cake
5 from 4 votes
Prep Time 4 minutes
Cook Time 1 minute
Total Time 5 minutes
Servings 1 (generous serving)
Course Dessert
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly No
Does it keep? Best when fresh



  • 3 Tbsp almond flour (we like Wellbee's)
  • 3 Tbsp coconut sugar (we like Supernatural)
  • 1 Tbsp potato starch (NOT potato flour)
  • 2 tsp cocoa powder
  • 2 tsp tapioca starch (also called tapioca flour)
  • 1 ½ tsp flaxseed meal
  • 1/8 tsp baking powder
  • 1 pinch sea salt
  • 2 Tbsp water
  • 1 ½ tsp avocado oil (or melted coconut oil or a neutral-flavored oil)
  • 1/4 tsp vanilla extract
  • 2 Tbsp dairy-free chocolate chips (optional // we like Enjoy Life)

FOR SERVING optional


  • To a 10-oz. (or larger) mug or ramekin, add the almond flour, coconut sugar, potato starch, cocoa powder, tapioca starch, flaxseed meal, baking powder, and sea salt. Stir with a fork or small whisk to fully incorporate.
  • Next, add water, avocado oil, and vanilla. Whisk again until fully incorporated. Option to stir in chocolate chips for richness (recommended!).
  • Microwave for 1 minute then check to see if the center is set; if not, microwave for another 15 seconds (it could take up to 1 minute 30 seconds total if using a less powerful microwave). Once done, let the cake cool for 3-5 minutes before enjoying. This mug cake is best eaten warm with a scoop of vanilla ice cream!
  • Best when fresh. Because of the microwaving, the cake becomes hard once fully cooled.



*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 1 servings)

Serving: 1 mug cake Calories: 443 Carbohydrates: 54.1 g Protein: 6 g Fat: 25.8 g Saturated Fat: 8.3 g Polyunsaturated Fat: 0.9 g Monounsaturated Fat: 4.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 350 mg Potassium: 287 mg Fiber: 5 g Sugar: 34.1 g Vitamin A: 0 IU Vitamin C: 0 mg Calcium: 82 mg Iron: 4.2 mg

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Reader Interactions

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My Rating:

  1. Lacey says

    This is fantastic. I use cornstarch instead of tapioca starch and Hu coconut sugar chocolate chunks. I’ve made it several times, messing up the starches sometimes and this last time I used mint chocolate chunks. It turns out perfect every time. The texture is spot on. Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you’ve been enjoying the recipe, Lacey. Thank you for sharing your experience! xo

  2. Kari McGrath says

    This was delicious! I did a couple of substitutions because I missing a couple ingredients: 2 teaspoons arrowroot for the potato starch and coconut flour for the tapioca. Tasted great to me although I can’t compare it to the intended ingredients.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Bela, we find potato starch is key for a light and fluffy texture in gluten-free baking. Corn starch would be the next best option, but we haven’t tested it in this recipe. Tapioca or arrowroot starch might be okay, but could turn out gummy. Hope that helps!

  3. Vicky says

    Is there a waybto make this without the extra statches? (Potato and tapioca)? Oat flour? Other flour? More flax? Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Vicky, the starches are what make it light and fluffy and give it a cake-like texture. You could possibly sub oat flour, but it would likely turn into more of a brownie and might be too gummy. Let us know if you try it out!

  4. Susan Mitchell says

    Do you still sell the Chocolate Cake + Cupcake 1 – Bowl Baking Mix? I wanted to buy more to make this recipe and could not find it on your Website or Amazon.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brittany, unfortunately it’s no longer available for purchase! We do have a recipe for it here, or you could try another brand of chocolate cake mix. Hope that helps!

      • Elaine Lambert says

        Is the “mix” all the dry ingredients called for in the cake recipe? When another one of your recipes calls for a bag of the mix, I’m curious if that’s the right amount. Thanks.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Elaine, this recipe was originally created with our cake mix and needs to be updated! We have it on our list to double check, but yes, the dry ingredients in that recipe should be the correct amount here.

  5. Tori says

    You’re doing [insert deity of your choice’s] work with this one! I have the MB cake mix and made this as a special Valentine’s Day treat. Amazing! I didn’t have chocolate chips so chunked up a chocolate bar square – so good! Feels decadent without being too much.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Hana, at this time we don’t have a “from scratch” version of this recipe! However, we will add it to our list!

  6. EM says

    I understand you want to promote your own cake mix, but wondering if there is a way to make it from scratch with using a cake mix. Love many of your recipes, we’re just generally scratch bakers and don’t buy mixes and such. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ling, we haven’t come up with a “from scratch” version of this recipe, but we will add it to our list!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      You could try baking it in the oven at 350 degrees F (176 C) for 18-22 minutes. Just be sure to make it in an oven safe baking dish!

  7. Sheila says

    I wanted to make this recipe for my valentine but don’t have the flour blend on hand, it would be nice to include how to make it without your flour blend as a side note…
    Thank you, love your site otherwise!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sheila! We don’t have a “from scratch” version of this recipe yet, but we will add it to our list!

  8. Maaike says

    Would it be possible to make it in an air fryer? I dont have a microwave and also dont like using it because of the radiation)micro waves

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maaike! We’re not sure about an air fryer, but you could try baking it at 350 degrees F (176 C) for 18-22 minutes in the oven!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lola! At this time we don’t sell the baking mixes outside of the US! However, we are hoping to in the future!

  9. Lauri says

    Happy Valentines Day!

    This looks amazing!!!

    Unfortunately for me, most (all?) of your gluten free offerings have almonds in them and I am just as intolerant to almonds as I am gluten. :(

    Do you have any other ideas on how to make this?

    Love your site so much!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Happy Valentine’s Day, Lauri! We’re so glad you love our site! At this time, we aren’t sure of a way to make an almond-free version of this recipe. We’ll add it to our ideas list for the future! In the meantime, we’d suggest using the “nut-free” special diet filter in our recipe index. Hope that helps!

  10. Rebecca says

    Hi, Thank you for your wonderful recipes! If we wanted to make this without the cake mix, is there a way? Gluten – free flour, baking powder, etc…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebecca, we don’t have a “from scratch” recipe right now, but we will add it to our list!

  11. Jaycen says

    This is exactly what I have been waiting for! I have been hoarding my MB Chocolate Cake Mix, and hesitant to make a full cake because I know I will eat it all in a single day. THANK YOU!