Gluten Free Cinnamon Mug Cake
A quick, single-serving Gluten Free Cinnamon Mug Cake that combines the warm comfort of cinnamon with a tender cake texture, made in just 3 minutes in your microwave—perfect for satisfying dessert cravings without the fuss.
Ingredients
- 4 tablespoons gluten-free all-purpose flour blend one with xanthan gum works best
- 2 tablespoons granulated sugar
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon plus extra for topping
- Pinch of salt
- 3 tablespoons milk dairy or plant-based
- 1 tablespoon melted butter or neutral oil
- ½ teaspoon vanilla extract
- 1 tablespoon brown sugar for cinnamon swirl
- ½ teaspoon ground cinnamon for cinnamon swirl
- Optional toppings: vanilla glaze whipped cream, or a small scoop of ice cream
Instructions
- Prepare your mug by lightly greasing the inside with butter or cooking spray to prevent sticking.
- Mix the dry ingredients in your mug—the gluten-free flour, granulated sugar, baking powder, ¼ teaspoon cinnamon, and salt—until well combined with no lumps.
- Add the wet ingredients (milk, melted butter or oil, and vanilla) to the mug and stir with a fork until you have a smooth batter, making sure to scrape the bottom and sides.
- Make the cinnamon swirl mixture by combining the brown sugar and additional ½ teaspoon cinnamon in a small bowl or directly on top of the batter.
- Create the swirl effect by gently folding the cinnamon-sugar mixture into the batter with a knife, creating ribbons of cinnamon throughout without fully mixing it in.
- Microwave on high for 1 minute 30 seconds to 2 minutes (microwaves vary, so start checking at 1:30). The cake is done when it rises and is firm to the touch but still slightly moist.
- Let it rest for 1 minute before adding any optional toppings—this prevents the cake from becoming gummy and allows it to set properly.
Notes
- For best results, use a gluten-free flour blend that already contains xanthan gum for better structure and moisture retention.
- The mug should be at least 12 oz capacity to allow room for the cake to rise without overflowing.
- This recipe can be made dairy-free by using plant milk and coconut oil instead of butter.
- For a richer flavor, try adding a tablespoon of cream cheese to the batter before cooking.
- The cake is best enjoyed warm, right after cooking, as gluten-free goods tend to firm up as they cool.