This single-serving mug cake comes together in minutes, with rich cocoa powder and a touch of vanilla giving it that deep, fudgy chocolate flavor. A quick stir of the dry ingredients followed by the wet ones creates a thick batter that microwaves into a warm, tender treat with a soft, springy top. Scatter on a few chocolate chips before it goes in the microwave for pockets of melty richness in every bite. Letting it rest for a couple of minutes after cooking is the key step that keeps the texture from turning gummy, so don't skip it. It's a fast, satisfying way to end a meal without overthinking dessert, and it fits neatly into a low FODMAP routine when a chocolate craving hits. Best eaten straight from the mug while it's still warm.
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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
Add the flour, cocoa powder, sugar, baking powder, and salt to a large microwave-safe mug (at least 12 oz) and stir with a fork until the dry ingredients are evenly combined with no visible cocoa streaks.
Add the plant-based milk, oil, and vanilla extract to the mug and stir until a smooth, thick batter forms with no dry pockets at the bottom.
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