Individual chocolate cake made in just 5 minutes! This super easy mug cake is gluten free and made with Nutella for a gooey, tasty center.
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So there are three biggest things that I miss because they are not gluten free. A nice, cheesy NY style pizza, fresh artisan bread and moist, soft CAKE! The second I figured out that gluten was making me sick, I started craving all three things at the same time. Suddenly, I wanted a slice of pizza with a side of bread and chocolate cake.
When I first started this gluten-free adventure, I thought that I was doomed and I wouldn’t be able to enjoy things I loved so much. But now, I’m starting to accept it and even find some things that I really enjoy about gluten free eating. For one, it’s not just sheer will power that controls my snacking, it’s the threat of hours of pain and discomfort that keeps my hands away from my old favorite snacks. Two, many gluten free substitutions I found rather delicious.
It took me some time to get used to gluten free baked goods but it’s really starting to grow on me. The taste is not compromised at all by gluten free baking, the difference is actually in the texture. The texture is what I had to get used to and it helps greatly that the taste is not compromised. Just like in my favorite treat, a chocolate cake mug cake, I was very happy to not give up the delicious, chocolate taste and the taste of Nutella.
I do want to WARN YOU about the ice cream that you put in your gluten free mug cake. NOT ALL ice cream is gluten free and I found out the hard way. My favorite ice cream has always been Blue Bell but I found out that it’s not gluten free. I’ve made this cake 3 times while creating this recipe and all three times I used this ice cream. Yea, it’s embarrassing to admit that it took me 3 times to realize that the reaction I was having was to ice cream.
I’ve researched every ingredient in this mug cake and they are all gluten free, I just forgot to check the ice cream. Always remember to check labels on all ingredients you buy. It takes me forever to shop these days because of label reading. It will get faster though, once I learn all the brands and things that are safe. Here is what I have found pertaining to this recipe …
~Milk, most butters, baking powder, cocoa powder, and Nutella are gluten free. This pertains to plain versions, not mixes and not flavored ingredients. Check labels of different brands though.
~Ice cream brands, definitely check labels there. Many brands will clearly label their product as gluten free but some will only list gluten containing ingredients in the ingredient list. There are also a couple of brands that don’t even list those, and that’s what got me.
~I used Bob’s Red Mill’s gluten free flour.
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- ¼ cup gluten free all purpose flour
- 2 Tbsp cocoa powder
- ¼ tsp baking powder
- Pinch of salt
- 2 Tbsp Nutella (split)
- 2 Tbsp white granulated sugar
- 2 Tbsp melted butter, unsalted
- ¼ cup whole milk
- In a small bowl, whisk together milk, sugar, and 1 Tbsp Nutella.
- Add GF flour, baking powder, cocoa powder, and salt until combined.
- Whisk in melted butter.
- Pour the batter into a mug that can hold 8 oz of liquid (don't make mug too big either.) Drop 1 Tbsp Nutella in the center.
- Microwave for about 45 seconds to 1 minute, depending on the microwave strength.
- Be careful, the cake will be very hot.
- You can enjoy the cake with ice cream or whipped cream. (Note the GF ice cream brands in the post.)
Check out these great recipes from other bloggers:
Gluten Free Decadent Chocolate Cake from Mel’s Kitchen Cafe
Gluten Free Upside Down Apple Honey Cake from Texanerin
Perfect Gluten Free Pumpkin Roll from Meaningful Eats
Gluten Free Chocolate Chip Cookies from My Gluten Free Kitchen
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