I seriously can’t say enough about this gluten-free chocolate chip mugcake, y’all. I’ve also seriously eaten one of these per day for the last week! That’s 100% a true story and in my opinion, it’s honestly that good.
I have two nieces and several friends who suffer from gluten-sensitivity in levels that range from mild to severe, so from time to time I dabble with gluten-free flours to make easy treats that they can enjoy. In all of that dabbling, I’ve actually developed a preference in taste to a couple of these alternative flours.
My favorites are coconut flour, almond flour and oat flour. I use oat flour really often and I’ve actually written a post about how easy it is to make your own oat flour before, but I typically use a combination of almond and coconut flour to make this simple mugcake.
There are some great commercially-made, gluten-free flour mixtures on the grocery store shelves these days and I’m sure you can sub any of those in equal parts for the almond-coconut flour mix I use in this recipe. In fact, I tested this recipe using a gluten-free flour mix sold by Bob’s Red Mill only because I had some in my pantry. It was left at my house after a weekend visit with my gluten-free family members.
I’m happy to report that this chocolate chip mugcake cooked up perfectly (and deliciously!) using the flour mix from Bob’s Red Mill too. This is not a sponsored post, but I love it when I can recommend products to you all that I know are good.
There is one small difference between using a store-bought, gluten-free flour mixture and making your own that I feel is worth mentioning, and that’s the addition of xanthan gum as pre-mixed ingredient. Xanthan gum is common thickening agent used in gluten-free cooking and it’s widely considered safe as a food additive. I’ve noticed that many alternative flour baking mixtures have it included in the final, packaged product. Xanthan gum has also been a topic of debate within the last few years because it’s been known to cause allergic reactions and digestion issues in some people, so I think it’s good just to be aware that it’s an additive in some commercial mixes.
When you make your own alternative flour mixture, you will have a end-product that consists of only the pure meals with no other additives in it. Anyhoo, I’m definitely not an expert on the subject of gluten-free flours, gluten-free baking or xanthan gum, but I figure it’s always a good practice to read those ingredient labels, y’all.
I do hope you enjoy this little mugcake if you try it! Santa might even like one of these little babies for a change of pace too.
Gluten-Free Chocolate Chip MugcakeCourse: DessertCuisine: AmericanDifficulty: Easy
This gluten-free chocolate chip mugcake cooks up in a snap and makes a perfect serving for one! All the flavor of a delicious chocolate cookie in a cake and no gluten!
3 tablespoons almond flour
1 tablespoon coconut flour (or sub 4 tablespoons of your favorite gluten-free flour blend for the first two ingredients on this list)
3 tablespoons light brown sugar
1 large egg, beaten
1/2 teaspoon pure vanilla extract
2 tablespoons milk
1 tablespoon salted butter, melted and slightly cooled
2 tablespoons semi-sweet or milk chocolate chips (I used Toll House brand)
- In a large microwave-safe mug, combine the flour(s) and the brown sugar. In a small bowl, mix beaten egg, extract, milk and melted butter together.
- Pour egg mixture into mug with the flour and use a fork or a small whisk to combine the mugcake batter. Pour in chocolate chips and gently shake the mug once or twice to help the chips distribute into the cake. Place in the microwave immediately and cook for 1 – 2 minutes (depends on the size of your microwave, bigger microwave will need 1 minute, smaller appliance will need two minutes to cook cake)
- Remove mug from microwave and if all the chocolate chips sank into the cake, garnish with a few extra chocolate chips on top! Allow cake to cool for about 10 minutes, serve warm and enjoy!
- Recipe as published on A Little Fish in the Kitchen at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.
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