This gluten free chocolate mug cake is naturally vegan and ready to eat in about 5 minutes! With fluffy marshmallows, lots of chocolate chips and graham crackers, this s’mores cake is the ultimate dessert for two!
Happy (almost) New Year!! I couldn’t let 2020 end without sharing one last sweet treat, and it only felt fitting to share a dessert made for two since most of us probably don’t have any lavish New Years Eve plans this year!
This recipe makes one mug cake, but I think it’s the perfect amount for two. But then again I have definitely eaten a whole one to myself and will fully support you if you want to do the same.
The flavors for this recipe were inspired by my chocolate marshmallow cookies from my ebook! We’ll start with a chocolate cake base, add in some crushed graham crackers, marshmallows and lots of chocolate chips.
Under 90 seconds in the microwave and you’ll have a downright decadent dessert that will make you swoon. It’s gluten free, contains no egg, no dairy and no refined sugar if you please!
In a medium sized mug (at least 11 ounces), whisk together all dry ingredients. Be sure not to pack in the flour, just scoop it lightly.
Whisk in the wet ingredients, but leave out the marshmallows and chocolate chips for now.
Whisk in 1 tbsp of chocolate chips. Take one of the marshmallows and cut it into 4 smaller pieces. Whisk in the chocolate chips and marshmallows so they are well combined with the rest of the ingredients.
Microwave on high for 60 seconds, then add the large marshmallow on top (as is, no need to break it up), and microwave for 20 more seconds. Let sit for about 2-3 minutes before eating.
While this gluten free mug cake is meant to be made in the microwave, you can definitely make it in the oven too! Just be sure to use an oven safe mug.
To do so, first preheat the oven to 350, then follow all directions as usual, but instead of microwaving, bake for about 15-22 minutes or until set. You can add the marshmallow on top right from the get-go, no need to wait!
When it’s done, take it out of the oven and let it sit for about 5 minutes before digging in.
Frequently asked questions
Can I make it vegan? This recipe is already vegan, so no need to do anything special to make it vegan! Just be sure to use marshmallows that do not contain gelatin. I suggest the brand Dandies.
Does it keep? Mug cakes are definitely best served fresh, but it will keep in the fridge for about 24 hours. You can eat it cold or reheat it in the microwave for 15 seconds before enjoying. It will likely be a bit drier than it is fresh, but still delicious!
What flour is best? This recipe calls for gluten free all purpose flour and almond flour, which together yield a really nice texture. For all purpose, I am loyal to Bob’s Red Mill 1:1 Baking Flour. You can try another brand, just make sure it has xanthan gum! If you are not gluten free, just use regular all purpose flour, plus the almond flour.
What size mug should I use? Mine was 12 ounces. I recommend one that is at least 10 so it doesn’t all spill over and create a mess.
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Gluten Free Chocolate S’mores Mug Cake
by: claire cary
- In a medium sized mug (at least 11 ounces), whisk together all dry ingredients. Be sure not to pack in the flour, just scoop it lightly.
- Whisk in the wet ingredients, but leave out the marshmallows and chocolate chips for now.
- Whisk in 1 tbsp of chocolate chips. Take half of the large marshmallow and cut it into 3-4 smaller pieces. Whisk in the chocolate chips and marshmallows so they are well combined with the rest of the ingredients.
- Microwave on high for 60 seconds, then add the other large marshmallow on top (as is, no need to break it up), and microwave for 20 more seconds. Let sit for about 2-3 minutes before eating.