Gluten free red velvet mug cake takes just minutes to make in the microwave. Sweet, velvety, moist cake with hints of cocoa and vanilla- this gluten free red velvet mug cake is easily made vegan and dairy free, and 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
- OPTIONAL- frost with leftover easy cream cheese frosting or whip up a small batch with the recipe below.
- 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.