• 1-minute gluten-free chocolate cake in a cup (Loving Gluten Free)Source: Loving Gluten Free

Giving new meaning to the idiom 'a piece of cake', this molten masterpiece will withstand any excuse for not making cake.






Skill level

Average: 3.7 (161 votes)


  • 3 tbsp plain gluten-free flour (see note)
  • 3 tbsp caster sugar
  • 1 tbsp cocoa or raw cacao, plus extra, for dusting
  • ¼ tsp baking powder
  • pinch of salt
  • 3 tbsp milk (whatever milk you prefer)
  • 1 tbsp coconut oil or softened butter
  • ½ tsp vanilla extract

To serve 

  • ice-cream or thick cream

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Sift the dry ingredients together in a bowl. Add the remaining ingredients and stir to combine well. 

2. Pour the mixture into a coffee cup and microwave for 50-70 seconds. Less microwave time results in a more molten texture. Dust with cocoa and serve immediately with ice-cream or a dollop of cream.



• This recipe was made with Bob’s Red Mill 1 to 1 plain gluten free flour. Different brands deliver different results.


Catch Helen Tzouganatos whipping up lush gluten-free meals alongside guests in the brand new first series of Loving Gluten Free on SBS and SBS On Demand.