Moist gluten free red velvet mug cake with cream cheese frosting. It takes just minutes to make, you only have one dirty mug. Sweet, velvety cake with hints of cocoa and vanilla, this red velvet mug cake gets you your red velvet fix in less than 5 minutes!
If you haven’t already figured it out, I LOVE Red Velvet. So far I’ve shared recipes for Red Velvet Fudge, Gluten-Free Red Velvet Cupcakes, Gluten-Free Red Velvet Cake Pops, and now this Gluten-Free Red Velvet Mug Cake here on Flippin’ Delicious. I also have a recipe for Gluten-Free Red Velvet Sandwich Cookies in The Essential Gluten-Free Cookie Guide.
I LOVE Red Velvet.
The only thing better than red velvet cake, is almost instant red velvet cake. Read this recipe and in 5 minutes you can be eating warm, moist, sweet gluten-free red velvet mug cake. And with just a dirty mug!
If you want to be fancy you could mix up the batter in a small bowl, grease your mug, and then pour the batter into the mug before popping it in the microwave. But I think that is too much work, and you are just going to eat it out of the mug with a spoon anyways.
Don’t you love me? Now you can satiate your red velvet cravings instantaneously!
If you make the frosting it will take you a little bit longer than 5 minutes. But is is worth it. Smooth, creamy cream cheese frosting. To me it is an essential part of the red velvet experience.
You could also use a store-bought cream cheese frosting (just make sure to read the ingredients to make sure it is gluten-free.)
A light dusting of powdered sugar would be nice too.
If you skip the frosting and use a dairy-free milk, you have yourself a dairy-free red velvet mug cake!
Now I know that a traditional red velvet cake is made with vinegar and baking soda. The chemical reaction gives the batter a reddish hue, which is partially where it gets the name, “red velvet”. I use baking powder and no vinegar in this recipe for ease and convenience. My full batch of gluten-free red velvet cake uses just a half teaspoon of baking soda and a teaspoon of vinegar. Cutting that down to just a mug-full of cake would be tricky. So this recipe isn’t quite as traditional so that you can get your cake quicker.
Adapted from Microwave Chocolate Cake for 1 from Gluten-Free on a Shoestring
- 5½ tablespoons gum-free all-purpose gluten-free flour blend (I used my rice flour blend)
- 1½ teaspoons cocoa powder
- ¼ teaspoon baking powder
- pinch of salt
- 2 tablespoons sugar
- 2 tablespoons oil
- 3 tablespoons milk (dairy, or dairy-free)
- ¼ teaspoon vanilla extract
- ⅛-1/4 teaspoon red food coloring
- 2 oz cream cheese, softened
- 1 oz butter, softened
- 6 oz powdered sugar
- 1 tablespoon milk or cream
- Mix together the dry ingredients in a large, slightly heavier, mug.
- Add the wet ingredients and mix until combined.
- Microwave for 60 seconds. Test with a toothpick in the center to see if it comes out clean, if it doesn't microwave for another 15-20 seconds. It may still be batter-y around the edges but that is ok thanks to the wonder that is carry-over cooking!
- Let cool slightly before enjoying.
- Beat the cream cheese and butter together until light and fluffy, 3-5 minutes. Add in the powdered sugar and the milk, beat at low speed until combines, and then at a higher speed for about 3-5 minutes.
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