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–+ servings
gluten-free vanilla funfetti mug cake with whipped cream and sprinkles on top.
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5 from 2 votes

Gluten-Free Funfetti Mug Cake

This delicious gluten-free mug cake is the perfect recipe when you want just a single sweet treat. Made in 3 minutes from gluten-free pantry staples, you're going to love this vanilla funfetti mug cake!
Prep Time3 minutes
Total Time3 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegetarian
Servings: 1
Calories: 586kcal
Author: Olivia Parsons

Ingredients

  • 2 tablespoon butter or oil, can sub dairy-free butter
  • 1 tablespoon milk can sub dairy-free milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract optional
  • 1 egg yolk
  • 3 tablespoon white sugar
  • 4 ½ tablespoon gluten-free all-purpose flour I use Bob's Red Mill 1:1 Baking Flour (blue bag)
  • ¼ teaspoon baking powder
  • Pinch of salt
  • 1 tablespoon sprinkles

Instructions

  • Place the butter in a large mug and microwave until melted. Add the milk, extracts, egg yolk, and sugar. Mix with a fork until combined.
  • Add the gluten-free flour, baking powder, salt, and sprinkles to the mug. Mix with a fork until you have a smooth batter. Be sure to scrape the sides.
  • Microwave for 45-60 seconds, depending on your microwave's power. Mine is low-medium powered and 60 seconds is perfect for me. Keep an eye on it. If the cake starts to rise too quickly, stop the microwave and allow it to deflate, then continue heating. The cake will shrink slightly as it cools.
  • If desired, top with whipped cream, icing, and/or more sprinkles. Enjoy immediately but be careful, it's hot!

Notes

  • Make it dairy-free: Use dairy-free butter or oil, and dairy-free milk
  • Make it vegan: Note that I have not tested this recipe without the egg yolk. Using the dairy-free suggestions and a flax egg may work, however it may introduce too much liquid.
  • My mug cake exploded?! Please ensure you use a large mug for this recipe! The cake will expand and rise a lot in the microwave. If in doubt, pause cooking and allow the cake to deflate, then continue cooking.
  • Storage: This mug cake is best enjoyed immediately, though it may keep in the fridge for a few hours.
 
Nutrition facts are an estimate.

Nutrition

Calories: 586kcal | Carbohydrates: 78g | Protein: 5.6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 8.4g | Cholesterol: 223mg | Sodium: 431mg | Potassium: 95mg | Sugar: 46g | Vitamin A: 267IU | Calcium: 115mg | Iron: 0.96mg