Low FODMAP Chocolate Mug Cake

Total time6 min

Prep time3 min

Cook time2 min

A rich, single-serving chocolate cake comes together right in the mug, no oven or mixing bowls required. Cocoa powder gives it that deep, fudgy chocolate flavor, while a touch of vanilla and a pinch of salt round out the sweetness from the sugar. Everything gets whisked directly in the mug, then microwaved for about a minute until the top just sets and springs back to the touch — proof that a satisfying dessert can happen in under five minutes. The texture lands somewhere between a molten cake and a soft brownie, warm and a little gooey right in the center. It's an easy one to keep in your back pocket for a quick, low FODMAP-friendly treat whenever a chocolate craving hits, no planning or prep required.

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Ingredients

1 serving

3 tbsp all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp granulated sugar
2 tbsp unsweetened cocoa powder
¼ tsp baking powder
⅛ tsp salt
3 tbsp milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
2 tbsp neutral oil (such as vegetable oil or canola oil)
¼ tsp vanilla extract
2 tbsp semi-sweet chocolate chips (optional)

Instructions

1
In a 12 oz microwave-safe mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined with no dry pockets.
2
Add the milk, oil, and vanilla extract to the mug and stir with a fork until the batter is smooth and no streaks of flour remain. Fold in the chocolate chips, if using.

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