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An aerial sunlit image of a gluten free banana mug cake in a white ceramic mug on a white benchtop with a glass of water in the background. The mug cake is topped with thin slices of banana and a scoop of vanilla ice cream.

Gluten free banana mug cake (egg free)

Nut free, xanthan gum free, vegan option
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Prep Time 5 minutes
Cook Time 1 minute
Course Dessert, Snack, Sweet
Cuisine Food Intolerance Friendly
Servings 1 person

Ingredients
  

  • 40g fine, fresh white rice flour
  • 20g light brown sugar or white sugar
  • 50g ripe banana, mashed
  • 30-40ml milk of choice
  • 10ml (2 teaspoons) neutral oil (I used vegetable)
  • 1g (heaped 1/8th teaspoon) baking soda (not baking powder)
  • 10ml (2 teaspoons) white vinegar or lemon juice
  • 1/4 - 1/2 teaspoon vanilla extract or vanilla bean paste (optional)
  • 15-20g chocolate chips (optional)

Instructions
 

  • Whisk together the dry ingredients in a small mixing bowl. Whisk in the wet ingredients into a smooth and aerated batter forms. Add the chocolate chips and stir to combine.
  • Decant the mixture into a large microwave safe mug. Cook for 1 minute or until the top of the cake is solid yet springy. You can leave it a little undercooked as there is no egg in this recipe.
  • Allow to cool for a minute before serving. You can eat it as is or with some of the optional toppings listed in the body of the post.

Notes

  • It's very important to use fresh rice flour here or you will be able to taste it. Rancid rice flour has a musty, floral taste and smell. It's also important that the rice flour is finely ground or the mug cake will be gritty. Fellow Australians: please don't buy the box of rice flour at the supermarket (it's incredibly gritty).
  • The other trick to this mug cake is to ensure you are not using too much baking soda. Baking soda has a metallic taste if too much is used. For best results, always weigh your ingredients in gluten free baking. 
Keyword egg free mug cake, gluten free egg free mug cake, gluten free mug cake, gluten free vegan
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