You know those moments when you’re craving chocolate so bad, it feels like an emergency?
Been there.
That’s why I whipped up this super simple, gluten-free hot chocolate cake recipe. It’s rich, warm, and perfect for when you need that sweet fix fast—but it’s also made with wholesome ingredients you likely already have in your pantry.
No judgment here if you end up making this every night.
Tips:
- Maximize flavor: Use high-quality cocoa powder for that deep chocolate kick.
- Substitutions: No almond flour? Use gluten-free oat flour or rice flour. No coconut sugar? Regular sugar or maple syrup works just as well.
- Oven option: If you’re avoiding the microwave, bake at 350°F for 10–12 minutes.
Serving Suggestions:
Top this baby with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of sea salt for that salty-sweet vibe. Feeling extra? Add fresh berries or a drizzle of melted chocolate. It’s your cake; live your best life.
5-Minute Gluten-Free Hot Chocolate Cake
- Total Time: 3 minutes
- Yield: 1 serving
- Diet: Gluten Free
Description
A rich, fudgy gluten-free chocolate cake that’s ready in under 5 minutes. Perfect for satisfying late-night chocolate cravings with simple, wholesome ingredients.
Ingredients
- Grab a microwave-safe mug or ramekin. No need for fancy cookware here.
- Toss in the almond flour, cocoa powder, coconut sugar, baking powder, and salt. Mix until it looks like chocolatey sand.
- Add the milk, melted butter or coconut oil, and vanilla extract. Stir well to make a smooth batter. No dry spots, okay?
- If you’re feeling fancy, stir in some chocolate chips or a swirl of peanut butter.
- Microwave for 45–60 seconds. Start checking at 45 seconds. The cake should look set but still slightly gooey in the middle.
- Let it cool for about a minute (if you can wait that long). The cake will firm up a bit as it sits.
Instructions
- 2 tbsp almond flour (or any gluten-free flour blend you love)
- 2 tbsp cocoa powder (unsweetened, because we’re controlling the sweetness)
- 2 tbsp coconut sugar (or brown sugar, for that molasses vibe)
- 1/8 tsp baking powder (trust me, it’s what makes it rise like magic)
- Pinch of salt (balances the sweetness like a pro)
- 3 tbsp milk (dairy or non-dairy—almond, oat, and coconut work great!)
- 1 tbsp melted butter or coconut oil (adds that dreamy richness)
- 1/4 tsp vanilla extract (because vanilla makes everything better)
- Optional mix-ins: Mini chocolate chips, a dash of cinnamon, or a spoonful of peanut butter
Notes
Adjust sweetness to taste. Optional mix-ins make it customizable.
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Category: Dessert
- Method: Microwave
- Cuisine: American
Nutrition
- Serving Size: 1 mug cake
- Calories: ~220 (varies based on ingredients)
- Sugar: ~15g
- Sodium: ~60mg
- Fat: ~12g
- Saturated Fat: ~6g
- Unsaturated Fat: ~4g
- Trans Fat: 0g
- Carbohydrates: ~24g
- Fiber: ~3g
- Protein: ~4g
- Cholesterol: ~15mg
