Gluten-Free Chocolate Chip Mugcake

Prep Time: 5 minutes

Cook Time: 1-2 minutes

Servings: 1


  • 3 tablespoons almond flour 
  • 1 tablespoon coconut flour (or sub 4 tablespoons of your favorite gluten-free flour blend for the first two ingredients on this list)
  • 3 tablespoons light brown sugar
  • 1 large egg, beaten
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons milk 
  • 1 tablespoon salted butter, melted and slightly cooled
  • 2 tablespoons semi-sweet or milk chocolate chips (I used Toll House brand)


1. In a large microwave-safe mug, combine the flour(s) and the brown sugar. In a small bowl, mix beaten egg, extract, milk and melted butter together.

2. Pour egg mixture into mug with the flour and use a fork or a small whisk to combine the mugcake batter. Pour in chocolate chips and gently shake the mug once or twice to help the chips distribute into the cake. Place in the microwave immediately and cook for 1 - 2 minutes (depends on the size of your microwave, bigger microwave will need 1 minute, smaller appliance will need two minutes to cook cake)

3. Remove mug from microwave and if all the chocolate chips sank into the cake, garnish with a few extra chocolate chips on top! Allow cake to cool for about 10 minutes, serve warm and enjoy!

Recipe from A Little Fish in the Kitchen blog at All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.