There’s something magical about a chilly afternoon, a soft sweater, and the rich smell of chocolate filling the kitchen. One of my all-time favorite comfort desserts is a chocolate mug cake, fast, warm, and deeply satisfying. When I had to go gluten-free, I thought this treat was off the table. But I couldn’t give up that cozy, cakey joy. So, I experimented, and what came out was better than I imagined: a low calorie gluten free chocolate mug cake that’s rich, gooey, and ready in under five minutes.
As a Tuscan-born chef trained in classic Italian kitchens, I grew up with dolci made with wheat and butter. But once I found out I was gluten-intolerant, everything changed. I refused to give up my favorite flavors, so I recreated them, this time with nourishing ingredients that make me feel good inside and out. And this mug cake? It’s a little gift to myself that I’m proud to share with you.
In this post, I’ll walk you through how to make the best low calorie gluten free chocolate mug cake from scratch, even if you’re short on time or new to gluten-free baking. We’ll cover the simple ingredients, step-by-step instructions, my top tips for mug cake success, fun variations (including vegan and low sugar options), and how to store leftovers (if you have any!).
Low Calorie Gluten Free Chocolate Mug Cake
Equipment
- microwave-safe mug
- fork for mixing
- microwave
- measuring spoons
Ingredients
- 2 tbsp almond flour
- 1 tbsp unsweetened cocoa powder
- 1 tbsp coconut sugar (or stevia)
- 1 tbsp unsweetened applesauce
- 1 tbsp almond milk (or oat milk)
- 1/4 tsp baking powder
- 1 pinch sea salt
- 1/2 tsp vanilla extract
- mini dairy-free chocolate chips (optional)
Instructions
- Pick a microwave-safe mug that holds at least 8 oz. Make sure it’s tall to prevent overflowing.
- In the mug, combine almond flour, cocoa powder, baking powder, salt, and coconut sugar. Stir well with a fork to remove clumps.
- Add applesauce, almond milk, and vanilla extract. Stir again until smooth and fully incorporated. If you’re adding chocolate chips, fold them in now.
- Microwave on high for 60–70 seconds. The cake should rise and look set but soft in the center. Cooking time depends on your microwave’s power—start with 60 and adjust.
- Let it sit for 1 minute before digging in. Serve as-is or with coconut whipped cream for extra indulgence.
Notes
Nutrition
Ingredients List: What You’ll Need
This mug cake keeps things minimal but satisfying. No strange flours or specialty tools, just everyday ingredients you likely already have.
Basic Ingredients:
- 2 tablespoons almond flour
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon coconut sugar (or stevia for fewer calories)
- 1 tablespoon unsweetened applesauce
- 1 tablespoon almond milk (or oat milk)
- 1/4 teaspoon baking powder
- Pinch of sea salt
- 1/2 teaspoon vanilla extract
- Optional: a few mini dairy-free chocolate chips
Ingredient Image Placement:
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If you love chocolate-rich desserts, this will remind you of my gluten-free chocolate truffle pops, but with less sugar and fewer calories. Plus, it’s ready in minutes.
Step-by-Step Instructions: Ready in Under 5 Minutes
Step 1: Choose Your Mug
Pick a microwave-safe mug that holds at least 8 oz. Make sure it’s tall to prevent overflowing.
Step 2: Mix Dry Ingredients
In the mug, combine almond flour, cocoa powder, baking powder, salt, and coconut sugar. Stir well with a fork to remove clumps.
Step 3: Add Wet Ingredients
Add applesauce, almond milk, and vanilla extract. Stir again until smooth and fully incorporated. If you’re adding chocolate chips, fold them in now.
Step 4: Microwave It
Microwave on high for 60–70 seconds. The cake should rise and look set but soft in the center. Cooking time depends on your microwave’s power, start with 60 and adjust.
Step 5: Cool Slightly & Serve
Let it sit for 1 minute before digging in. Serve as-is or with coconut whipped cream for extra indulgence.
Step Image Placement:
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This is also a great base to experiment with, just like how I make variations of my gluten-free mug cake when I’m craving something different.
Tips for Success: Keep Your Mug Cake Moist and Delicious
Even though this is a quick recipe, a few small tricks can make a big difference in taste and texture:
Use fresh almond flour:
Stale almond flour leads to dry results. Store it in the fridge to keep it fresh longer.
Avoid over-mixing:
Once the batter comes together, stop stirring. Over-mixing can make the cake rubbery.
Microwave time matters:
Don’t overcook! It’s better to undercook slightly than end up with a dry sponge. Start with 60 seconds and increase in 5-second bursts.
Add a gooey center:
Drop 1 square of dark chocolate in the center before microwaving for a molten core. It’s a trick I borrowed from my chocolate chip cookie recipes.
For extra moisture:
Add a touch of Greek yogurt (if not dairy-free) or a spoon of mashed banana.
Variations You’ll Love: Make It Yours
This recipe is a canvas. Whether you want a vegan, sugar-free, or protein-boosted version, it’s easy to adapt.
Vegan Option:
This mug cake is already dairy-free and egg-free, so it’s naturally vegan. Just double-check your chocolate chips.
Low Sugar Version:
Replace coconut sugar with stevia or monk fruit sweetener. Use sugar-free chocolate chips.
Add-ins & Mix-ins:
- 1 tablespoon peanut butter swirl
- 1/2 banana mashed for extra moisture
- Dash of cinnamon or espresso powder
- Crushed walnuts for crunch
Streusel Topping Alternative:
Mix 1 teaspoon almond flour, 1/2 teaspoon coconut oil, and a pinch of cinnamon. Sprinkle on top before microwaving for a bakery-style touch.
If you enjoy this type of creativity, you’ll also love my gluten-free chocolate mousse, same indulgence, different texture.
How to Store or Prep Ahead
This mug cake is best eaten fresh, but you can prep the dry ingredients ahead and store them in a small jar or zip bag. When you’re ready, just add the wet ingredients and microwave.
Leftovers?
Unlikely, but if you do have any, cover and refrigerate for up to 24 hours. Reheat in the microwave for 10–15 seconds.
Or try a double batch and share, just like I do when I’m testing new flavors for my chocolate desserts blog series.
FAQs: Everything You Need to Know
1. Can I bake this in the oven?
Yes, bake at 350°F for about 10–12 minutes in a ramekin.
2. What makes this mug cake low calorie?
We skip butter and refined sugar. Using almond flour, applesauce, and almond milk keeps calories low.
3. Can I use oat flour or coconut flour instead?
Oat flour works well as a swap. Avoid coconut flour, it’s too absorbent unless you adjust the liquids.
4. Is this recipe kid-friendly?
Absolutely. It’s nutty, chocolatey, and not too sweet. You can even sneak in zucchini for added nutrition (just like in my hidden veggie mac & cheese).
Conclusion: A Cozy, Crave-Worthy Treat You Can Feel Good About
This low calorie gluten free chocolate mug cake has become my go-to whenever I crave something sweet, warm, and satisfying, without the sugar crash. It’s quick, easy, and doesn’t require turning on the oven. Whether you’re gluten-intolerant or just looking for a healthier indulgence, this recipe brings all the comfort of traditional cake, minus the heaviness.
If you loved this, try pairing it with my gluten-free chocolate cheesecake or dive into more quick desserts like banana nice cream.
Here’s to cozy evenings, healthy indulgence, and chocolate that nourishes the soul. From my Tuscan roots to your home kitchen, enjoy!