Recipes, Special Diets on April 22, 2011 by

Chef Froggie: GFCF Chocolate Chip Thing In A Mug

Finding recipes that are easy to make and that can bake in less than 2 minutes and require only 5 minutes of prep time are hard to find in normal life. When you add kids and a gluten and dairy free diet, good luck in finding a quick, easy and tasty desert.

When Bob’s Red Mill first asked for people who wanted to guest post a kid-friendly GFCF (gluten free casein free) recipe, I right away said “yes”. I anyway have to eat GFCF, so that part wouldn’t be too much of a challenge. Making it kid-friendly and easy to make would be the challenge. I filed it away in the back corner of my mind for a week, then, all of a sudden, I was inspired. All it took was a gluten-free brownie-in-the-microwave mix I happened to have, and memories of a chocolate cake mix for the microwave my best friend gave me over 7 years ago. I told my little sister, and we both were bouncing with excitement as we took out a bunch of gluten free flours to experiment with. The next 3 weeks were spent testing, tasting, talking about the texture, the taste, the look, and how we should change it. Finally, we came up with the final version, and had some friends (who are not GFCF) taste it, and they gave ups several thumbs up and huge smiles. So, Chef Froggie and Chef Flower (from Froggie’s Gluten Free Culinary School) are excited to share with you a variation on chocolate cake-in-a-mug: “GFCF Chocolate Chip Thing In A Mug” And, best of all, it not only happens to be GFCF, but we reduced the sugar some, it also is egg-free, and corn-free, nut-free and can easily be made soy-free too. And did I say it’s easy to make? So come on, get out your flours and a mug and join the fun!

What you’ll need:

  • 1 microwave safe large mug (or oven safe if you don’t have a microwave)
  • 1 Tbsp of melted dairy-free butter (I used Earth Balance)
  • 4 Tbsp of vanilla soy milk (you can use another kind if you want, but the vanilla adds a bit of extra flavor)
  • 2 Tbsp of potato starch (NOT flour)
  • 3 Tbsp of sweet white rice flour
  • 3 Tbsp “Sweet” white sorghum flour
  • 2 Tbsp confectioner’s sugar (make sure it is gluten free. Some you can find are corn-free too)
  • 1 Tbsp GFCF chocolate chips (I use Enjoy Life Foods mini chocolate chips)
  • ¼ tsp gluten-free baking powder

How to make it:

Combine all the ingredients right into the mug you will serve it in. Mix very well with a spoon making sure you get the flour mixed out of the edges at the bottom. Microwave on high for about 1 ½ minutes. LET COOL a bit before indulging. Please don’t burn your tongue!

If you do not have a microwave, mix all the ingredients in an oven-safe dish comparable in size to a large mug. Bake in an oven, pre-heated to 400* F for 20 minutes. LET COOL slightly before eating it… and parents make sure you help your kids with this part.

It is very tasty on it’s own (we like it best hot), but you can also add non-dairy ice cream on top, or even try other toppings. I can tell you it’s highly tempting to make this because it only takes a few minutes to make it, and it makes a smaller amount than a full cake does. And did I say it tastes really good? Enjoy!

~Chef Froggie

More from Chef Froggie can be found at Gluten Free Froggie in the Kitchen.



I love making chocolate cake in a cup! It’s so easy for a quick treat. This looks delicious! Who doesn’t love chocolate chip anything?

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