Low FODMAP Easy Mug Cake

Total time8 min

Prep time5 min

Cook time2 min

This single-serving chocolate mug cake comes together in one bowl and one mug, with rich cocoa powder and a touch of vanilla extract giving it that deep, bakery-style chocolate flavor. A whisked egg and a drizzle of neutral oil keep the batter smooth and give the finished cake a soft, tender crumb, while a pinch of baking powder helps it puff up nicely in just a minute or two in the microwave. There's no mixer, no oven, and no cleanup beyond a fork and a mug — just stir, microwave, and dig in while it's warm and the center is still soft. It's an easy way to satisfy a chocolate craving without committing to a whole batch of dessert, and it's a solid pick for anyone following a low FODMAP way of eating. Let it rest for that one minute before eating straight from the mug — the texture firms up just enough to hold a spoon without losing any of that fudgy center.

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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
1 pinch salt
1 large egg
3 tbsp whole milk
2 tbsp neutral oil (such as vegetable oil or canola oil)
¼ tsp vanilla extract
2 tbsp semi-sweet chocolate chips (optional)

Instructions

1
Add the flour, sugar, cocoa powder, baking powder, and salt to a 12 oz microwave-safe mug and stir with a fork until the dry ingredients are evenly combined with no visible cocoa streaks.
2
Add the egg, milk, oil, and vanilla extract directly to the mug and stir vigorously with the fork until the batter is smooth and no dry pockets remain at the bottom of the mug.

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