I’d been meaning to try gluten-free mug cakes for ages, so when I had some leftover Cadbury caramel eggs, I decided to make a gluten-free caramel egg mug cake.
Rich chocolate with a gooey caramel centre—what’s not to love? Best of all, you can make this treat in under five minutes.
After finally making my first mug cake, I’m surprised I waited so long. The batter comes together quickly: mix, pour into a mug and microwave for about a minute. It really is that simple.
Many people have already created Creme Egg mug cakes, and since I’d made gluten-free Creme Egg brownies before, using Cadbury caramel eggs felt like the next delicious step. These caramel eggs are among my favourites and happen to be gluten free. A chocolate mug cake with a caramel egg centre is the perfect combo.
Tips for the perfect gluten-free mug cake
The batter for this gluten-free caramel egg mug cake is essentially a simple cake mix, but I’ve kept it egg-free. When I researched mug cake recipes, I found many called for a whole egg. That seems like a lot for a single mug, and it’s not necessary—many successful recipes skip the egg entirely.
Without egg, the mug cake stays soft and slightly molten in the center, which I prefer. I used butter in this recipe, but vegetable oil or a dairy-free spread works just as well if you want to make it both gluten- and dairy-free.
The only potential dairy issue is the caramel eggs themselves. I’ve made the cake without them and it’s still delicious, or you could use dairy-free chocolate eggs as a substitute.
My gluten-free caramel egg mug cake recipe
This is a decadent, speedy Easter treat. The recipe makes one mug cake; double or triple the ingredients to serve more people and divide between mugs. I place half a caramel egg in the batter so the centre becomes gooey, then add the other half on top. You can also place both halves on top to reveal the caramel when you scoop into the cake.
My microwave is 800 watts, so you may need to adjust times for different wattages. Unlike an oven, opening the microwave during cooking won’t ruin the rise—the cake will settle and continue to cook—so you can check it if needed.
Gluten free caramel egg mug cake
3 minutes
2 minutes
5 minutes
This gluten-free caramel egg mug cake is ready in under five minutes. It’s egg-free and can be adapted to dairy-free by swapping the butter and using dairy-free chocolate eggs.
Ingredients
- 28 g butter (2 tbsp)
- 32 g plain gluten-free flour (4 tbsp)
- 56 g caster sugar (4 tbsp)
- 16 g cocoa powder (2 tbsp)
- 1/4 tsp baking powder
- 45 ml water (3 tbsp)
- 1 Cadbury’s caramel egg, cut in half
Instructions
- Add the flour, sugar, cocoa powder and baking powder to a bowl and mix well.
- In a separate bowl, melt the butter in the microwave for 30 seconds. Add the water to the melted butter, then sift the dry ingredients into the wet mix.
- Mix until smooth, pour into a microwave-proof mug, and press one half of the caramel egg into the batter. Microwave for 60 seconds.
- Place the second half of the caramel egg on top and microwave for another 20–30 seconds. Let the mug cake cool for a couple of minutes before eating.
Notes
This cooking time is based on an 800 watt microwave. The cake should be firm on top but slightly molten in the center and near the edges. If it becomes rubbery, reduce the cooking time and heat in short increments until you achieve the preferred texture.
Hungry for more gluten-free recipes?
If you want more gluten-free treats for Easter, try some other seasonal recipes. They make great additions to a festive menu or quick solo desserts.
If you make this recipe, I’d love to see your photos—share them with #theglutenfreeblogger or tag me on social media. If you have recipe requests, leave a comment to let me know what you’d like next. Don’t forget to sign up for the newsletter to get updates on new recipes and posts.
