Have you ever had that feeling that you must have chocolate cake and you must have it now?
It happens to me all the time but it feels more like this – “MUST HAVE CHOCOLATE CAKE NOW!!!”
That’s the beauty of this quick, 5 Minute Gluten Free Hot Chocolate Cake recipe; you can go from feeling MUST HAVE CHOCOLATE CAKE to actually having chocolate cake in less than five minutes.
Just whisk up your ingredients in a large microwavable mug or ramekin, nuke for 90 seconds and enjoy. Seriously?!? Does it get any easier than that?
I make this cake in a 12-ounce mug and I suppose you could say that technically it makes enough for two people. So feel free to share this with a loved one if you feel so inclined. Or you can divide the batter between two smaller mugs or even halve the recipe. But who are we kidding? The recipe is so easy I would rather just make another one for a loved one and have them keep their mitts off my chocolate cake.
Recipe notes: You can use any gluten free flour blend you like in this recipe or just use sweet rice flour by itself, it works perfectly well. I like to top my cakes off with a little whipped cream and a maraschino cherry so I add a little of the maraschino cherry juice to the batter. I use the natural kind with no artificial dyes or high fructose corn syrup. You can totally make this recipe dairy free – just use dairy free butter substitute and the dairy free milk of your choice. If you foolishly decide to halve the recipe go ahead and use the whole egg but reduce the amount of time microwaving it to about 60 seconds.
Click here to see my cooking demonstration of this recipe on Daytime TV!
Melt the butter in a 12-ounce (or bigger) microwavable mug or ramekin. Swirl the butter around to coat the mug or ramekin. Add the milk, vanilla, maraschino cherry juice and egg and whisk. Add the sugar, cocoa powder, flour and baking powder and whisk.
Microwave for 90 seconds or until the cake has risen and is set. Let cool slightly, top with whipped cream and a cherry.
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