This delicious gluten-free mug cake is the perfect recipe when you want just a single sweet treat. Made in 3 minutes from gluten-free pantry staples, you're going to love this vanilla funfetti mug cake!
This Gluten-Free Mug Cake recipe is the perfect thing to whip up when you just need a single treat. Made in 3 minutes from simple ingredients, this delicious mug cake is sweet and and has a fluffy texture with flavors of butter, vanilla, and a touch of almond extract for a funfetti flair.
All you need to do it stir up the ingredients in a large mug, microwave for about 1 minute, top with icing or whipped cream, and enjoy! It tastes like a birthday cake! Change up your extracts or fillings for different flavors in this easy recipe.
Keep reading to learn how easy it is to make this quick dessert and let me know what flavor you want to see next!
Why You'll Love This Recipe
- A delicious, quick treat.
- One mug. Easy clean up and little mess!
- Made in 3 minutes. This recipe is perfect for when you need that sweet treat, fast!
- Customizable flavors. Change up the extracts and mix-ins for different flavors.
- Easily allergy-friendly. This mug cake is gluten-free, nut-free, and easily dairy-free.
If you like this mug cake, you'll also like my gluten-free Oreo truffles, gluten-free edible cookie dough, and gluten-free funfetti cookies. 🎉
Here is everything you'll need to make a gluten-free mug cake:
- Butter: Salted or unsalted will work. You can also use oil, or substitute vegan butter.
- Milk of choice: You can sub dairy-free milk if required.
- Vanilla extract and almond extract: The combination gives a nice funfetti flavor. Omit the almond extract if you don't have any, or have a nut allergy.
- Egg yolk: Just the yolk helps bind the mug cake together with a rich texture, without the chewy airiness that sometimes comes with mug cakes.
- White sugar: Use brown sugar if thats all you have.
- Gluten-free all-purpose flour: Use a blend that contains xanthan gum. I use Bob's Red Mill 1:1 Baking Flour (blue bag).
- Baking powder: Just a little bit makes the mug cake rise.
- Salt: Use an extra pinch if not using salted butter.
- Sprinkles: For a funfetti flair!
There are many ways to change up this mug cake depending on your mood. Here are some substitution suggestions:
- Gluten-free flour. Ensure that you use a gluten-free all-purpose blend that contains xanthan gum. Other than that, most brands should work the same. I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend.
- Dairy-free? Use your favorite dairy-free butter, coconut oil, or vegetable oil, and dairy-free milk like soy milk or almond milk.
- No white sugar? You could also use coconut sugar or brown sugar.
- Add mix-ins. Throw in a few chocolate chips, chopped nuts, or citrus zest. You can also add ¼ teaspoon of your favorite extract.
- Vegan? I have not tried this recipe without the egg yolk, but you could try your favourite egg replacer, like a flax egg, along with the dairy-free subs.
Be sure to read the recipe card below for the full ingredient list and instructions for how to make a gluten-free mug cake.
(1) Place the butter in a large coffee mug and microwave until melted. Add the rest of the wet ingredients: milk, extracts, egg yolk, and sugar. Mix with a fork until combined.
Add the gluten-free flour, baking powder, salt, and sprinkles to the mug. Mix with a fork until you have a smooth cake batter. Be sure to scrape the sides.
(2) Microwave for 45-60 seconds, depending on your microwave's power. Mine is low-medium powered and 60 seconds is perfect for me.
Keep an eye on it. If the cake starts to rise too quickly, stop the microwave and allow it to deflate, then continue heating. The cake will shrink slightly as it cools.
(3) If desired, top with whipped cream, icing, and/or more sprinkles. Enjoy immediately but be careful, it's hot!
What to Serve with a Gluten-Free Mug Cake?
This gluten-free mug cake is the perfect little treat when you need a quick sweet. It is delicious all on its own, or topped with whipped cream, icing, or vanilla ice cream.
Storage: This mug cake is best enjoyed immediately, though it may keep in the fridge for a few hours.
Here are some of my top tips and tricks for a successful mug cake:
- Don't overheat the butter. Microwave it alone first, just until it is melted. Wait a minute before adding the rest of the liquid ingredients, else you run the risk of the hot butter cooking the egg.
- Whisk the batter thoroughly. To ensure all dry ingredients are evenly incorporated.
- Keep an eye on it when cooking. If you see the mug cake start to rise too quickly, pause the microwave and allow it to fall slightly. Continue microwaving until it is bouncy.
- Enjoy immediately. Top with whipped cream, icing, or ice cream. Enjoy your gluten-free mug cake when warm!
Frequently Asked Questions
My favourite flour for all of my cookie recipes is the Bob's Red Mill 1:1 Baking Flour (in the blue bag). It is an all-purpose baking blend and contains xanthan gum. Feel free to use any gluten-free flour blend that also contains xanthan gum.
In general, almond flour and coconut flour cannot be substituted 1:1 for gluten-free all-purpose flour. These flours absorb liquid differently, which may change the texture of the mug cake. I do not recommend it for this recipe.
Some mug cake recipes turn out very airy and rubbery. This is due to the quick cooking of the microwave and is often a sign of an overcooked mug cake. It will still be delicious and safe to eat, just not the ideal soft cake texture you're used to. Next time, check the mug cake 10-15 seconds earlier.
Please ensure you use a large mug for this recipe! The cake will expand and rise a lot in the microwave. If in doubt, pause cooking and allow the cake to deflate, then continue cooking.
This gluten-free funfetti mug cake is the perfect single serving dessert. Made in just a few minutes from pantry staples, it is a delicious quick gluten-free dessert made with basic ingredients—perfect for a weeknight. Or make two for date night!
More Quick & Easy Gluten-Free Desserts
- Gluten-Free & Vegan Oreo Truffles
- Gluten-Free Edible Cookie Dough
- Gluten-Free & Vegan Banana Chocolate Chip Cookies
- Gluten-Free Funfetti Cookies
- Gluten-Free Rice Crispy Treats (Starbucks Copycat!)
Have you made this gluten-free mug cake? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @livglutenfree!
Gluten-Free Funfetti Mug Cake
- 2 tablespoon butter or oil, can sub dairy-free butter
- 1 tablespoon milk can sub dairy-free milk
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract optional
- 1 egg yolk
- 3 tablespoon white sugar
- 4 ½ tablespoon gluten-free all-purpose flour I use Bob's Red Mill 1:1 Baking Flour (blue bag)
- ¼ teaspoon baking powder
- Pinch of salt
- 1 tablespoon sprinkles
- Place the butter in a large mug and microwave until melted. Add the milk, extracts, egg yolk, and sugar. Mix with a fork until combined.
- Add the gluten-free flour, baking powder, salt, and sprinkles to the mug. Mix with a fork until you have a smooth batter. Be sure to scrape the sides.
- Microwave for 45-60 seconds, depending on your microwave's power. Mine is low-medium powered and 60 seconds is perfect for me. Keep an eye on it. If the cake starts to rise too quickly, stop the microwave and allow it to deflate, then continue heating. The cake will shrink slightly as it cools.
- If desired, top with whipped cream, icing, and/or more sprinkles. Enjoy immediately but be careful, it's hot!
- Make it dairy-free: Use dairy-free butter or oil, and dairy-free milk
- Make it vegan: Note that I have not tested this recipe without the egg yolk. Using the dairy-free suggestions and a flax egg may work, however it may introduce too much liquid.
- My mug cake exploded?! Please ensure you use a large mug for this recipe! The cake will expand and rise a lot in the microwave. If in doubt, pause cooking and allow the cake to deflate, then continue cooking.
- Storage: This mug cake is best enjoyed immediately, though it may keep in the fridge for a few hours.
Let us know what you think!