Oven baked Chocolate Chip Espresso Gluten Free Mug Cake tastes like an indulgent splurge, but it’s dairy-free as well as gluten-free.
Mmmm chocolate. I can’t get enough. Total chocoholic here. You, too?
I’ve been making these gluten free mug cakes for the past several years. They’re one of my late night, last-minute, gotta-have-chocolate, go-to dessert recipes.
I had planned to make it for Thanksgiving, in addition to an apple galette, when I discovered I have an incredibly high sensitivity to dairy. So at the very beginning of my food sensitivities journey, I was forced to get creative in the kitchen.
Because of COURSE I was still going to make my favorite Chocolate Chip Espresso Mug Cakes.
My picky eater seven-year-old daughter couldn’t get enough of these. She would eat all of them in one sitting if I let her!
How to make mug cakes gluten free and dairy free
To make these gluten-free, I used Bob’s Red Mill Gluten Free 1-to-1 Flour. It’s my favorite gluten-free flour. I’ve baked with it many times and it really does act just like regular all-purpose flour; you can’t tell the difference like you can when using other gluten free flours in baked goods.
I used vegan butter and dairy-free chocolate chips to make these mug cakes dairy-free.
Are oven baked mug cakes the same as microwave mug cakes?
The texture is different in mug cakes that are baked in the oven compared to microwave mug cakes. While I do love both, I like them for different reasons.
If you are short on time, then microwave mug cakes are the way to go. You can get a delicious chocolate dessert in just minutes!
But if you have more time, oven baked mug cakes are the way to go. The texture and taste is superior to the microwave mug cakes. They’re SO delicious! The chocolate flavor has more time to soak up in the cake, and I like how fluffy mug cakes baked in an oven turn out.
More chocolate desserts
- Our Best Chocolate Chip Muffins
- Chocolate Chip Bars
- Pinot Noir Chocolate Chip Brownies
- S’mores Cookie Pie with Chocolate Hazelnut Spread Drizzle
- Best Chewy Peanut Butter Cup & Chocolate Chip Cookies
Decadent Gluten Free Chocolate Chip Espresso Mug Cakes (+Dairy Free)
- 1 cup gluten-free flour I use Bob’s Red Mill 1-to-1 GF flour
- 3/4 cup unsweetened cocoa powder
- 4 teaspoons instant coffee/espresso powder I use Starbucks VIA packets!
- 1-1/2 teaspoons gluten-free baking powder
- 1 cup (2 sticks) vegan butter, melted in a large bowl
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 1/2 cup dairy-free chocolate chips I love the Enjoy Life chocolate chips
- Lightly butter the insides of 6-7 oven-safe mugs or ramekins.
- In a medium bowl, sift together flour, cocoa powder, instant coffee/espresso granules, and baking powder.
- In the large bowl containing the melted (and cooled slightly) butter, add and whisk together the granulated sugar and light brown sugar.
- Whisk in the eggs one at a time until well blended.
- Add vanilla and almond extracts, and whisk again until blended.
- Add dry ingredients to the large bowl of wet ingredients and gently fold all ingredients together.
- Pour batter into prepared mugs or ramekins, leaving about an inch of space at the top.
- Gently press chocolate chips into the top of the batter.
- Cover and refrigerate for 30 minutes.
- Preheat oven to 350 degrees.
- Let the mugs stand at room temperature for 5 minutes before placing them on top of a cookie sheet (I use perforated cookie sheets).
- Bake at 350 degrees for about 30 minutes.
- Use a toothpick to test doneness; if it comes out clean from the enter of a cake, it’s done! Be careful not to overbake these.