Gluten Free Mug Cake Recipe

Gluten-Free Hot Chocolate Snack Cake

"Love Hot Chocolate? Then you will LOVE this Gluten Free Hot Chocolate Snack Cake! #ad I teamed up with @kingarthurbaking and @thefeedfeed to bring you this delicious Gluten Free Hot Cocoa Snack Cake—a decadent chocolate cake made with King Arthur Gluten Free Measure for Measure Flour, filled with Toasted Marshmallow Cream and topped with a delectable Hot Chocolate Frosting. Thanks to King Arthur Gluten Free Measure for Measure Flour you can make your favorite recipes Gluten Free. Simply swap 1:1 for wheat flour in non-yeasted recipes."

A Note from Feedfeed

Gluten-Free Hot Chocolate Snack Cake is made with hot chocolate and cocoa, filled with toasted marshmallow cream, and topped with hot chocolate buttercream. Enjoy this delicious cake alongside a warm cup of cocoa.

King Arthur Baking makes it easy to turn your favorites recipes gluten-free. Just use their Gluten-Free Measure for Measure Flour and swap 1:1 for wheat flour in non-yeasted recipes. Learn more HERE.

Details

Prep time 1hr

Cook time 40mins

Serves or Makes: One 8x8 cake - 9 servings

Recipe

Hot Chocolate for Cake

1/ 2 cup (113.5 grams) whole milk
2 tablespoons (27 grams) hot cocoa milk

Hot Chocolate Cake

1 1/ 4 cups (150 grams) King Arthur Gluten Free Measure for Measure Flour
1 tablespoon (7 grams) cornstarch
1/ 2 cup (43 grams) unsweetened cocoa, preferably non-dutch processed
1/ 2 cup (100 grams) granulated white sugar
1/ 4 cup (53 grams) light brown sugar
1 teaspoon (6 grams) baking soda
1/ 2 teaspoon (2 grams) baking powder
1/ 2 teaspoon (2 grams) kosher salt
1/ 3 cup (65 grams) neutral oil
2 teaspoons vanilla extract
1/ 2 cup prepared hot chocolate
1 teaspoon instant espresso
1/ 2 cup (113 grams) warm water, then cooled to room temperature
1 large egg, at room temperature
1 large egg yolk, at room temperature

Toasted Marshmallow Cream Filling

1 jar (7 oz/198 grams) marshmallow fluff
8 tablespoons (113 grams) unsalted butter, room temperature
1/ 4 cup (44 grams) vegetable shortening
2 cups (227 grams) powdered sugar
1/ 2 teaspoon (2 grams) kosher salt
1 teaspoon vanilla extract
1 tablespoon milk, add an additional tablespoon as needed

Hot Chocolate Buttercream Frosting

1/ 4 cup (55 grams) heavy cream
3 tablespoons (27 grams) hot cocoa mix
12 tablespoons (170 grams) unsalted butter, room temperature
2 cups (227 grams) powdered sugar, sifted
1/ 3 cup + 1 tablespoon (40 grams) unsweetened cocoa, sifted
3/ 4 teaspoon (3 grams) kosher salt
1 teaspoon vanilla
2 teaspoon milk, add an additional tablespoon as needed

To make the cake

Method

Step 1

Preheat the oven to 350°F. Lightly grease a 8x8 cake pan and line with parchment paper, leaving some overhang on the sides for easy removal of the cake.
Step 2

In a small saucepan set over low heat, warm your milk and stir in the cocoa powder. Remove the Hot Chocolate from the heat and let it cool completely.
Step 3

In the bowl of a stand mixer fitted with the paddle attachment, mix the King Arthur Measure for Measure Flour, cornstarch, cocoa powder, granulated white sugar, light brown sugar, baking soda, baking powder, and kosher salt. Paddle until well blended.
Step 4

In a small bowl or measuring cup, dissolve the instant espresso into ½ cup of water. Add the oil, vanilla, egg, egg yolk, and cooled hot chocolate. Whisk until combined.
Step 5

With the mixer running on low, add the wet ingredients to the dry ingredients and mix for 1 minute on low speed. Stop and scrape the sides and bottom of the bowl. Mix on medium speed for an additional minute making sure no lumps of flour remain and batter is smooth.
Step 6

Pour the batter into the prepared pan. Bake for 35-40 minutes or a toothpick inserted into the center comes out clean. The cake should spring back when touched.
Step 7

Remove the cake from the oven and let it cool completely on a cooling rack.

Toasted Marshmallow Cream Filling - Fluff

Method

Step 1

Line a baking sheet with foil. Lightly spray with nonstick spray. Spread the Marshmallow Fluff evenly over the foil.
Step 2

With a kitchen torch, or broiler, toast the marshmallow fluff. Stir toasted marshmallow cream periodically to evenly toast. Continue until it reaches the desired toasted flavor. Cool completely.

Toasted Marshmallow Cream Filling

Method

Step 1

In the bowl of your stand mixer fitted with the paddle attachment, combine the butter and shortening, salt and vanilla beat until light and fluffy, making sure to stop and scrape down the sides periodically.
Step 2

With the mixer on low, gradually add the powdered sugar. Mix until fully combined. Speed up the mixer once no streaks of sugar remain. Stop and scrape down the bowl.
Step 3

Add the toasted and cooled marshmallow fluff and mix at medium-high speed for 2 minutes.
Step 4

If the frosting is very stiff, add an additional milk 1 Tbsp at a time. Adjust until consistency is smooth and spreadable.
Step 5

Set the frosting aside until ready to fill and frost the cake.

Hot Chocolate Buttercream - Mixture

Method

Step 1

In a small saucepan set over low heat, whisk together the heavy cream hot cocoa mix. Warm until the cocoa dissolves completely and no lumps remain. Remove from the heat and allow to cool completely.

Hot Chocolate Buttercream

Method

Step 1

In the bowl of your stand mixer fitted with the paddle attachment, beat together butter and salt until light and fluffy. Make sure to scrape down the sides and the paddle.
Step 2

On low speed, gradually add the powdered sugar, and unsweetened cocoa. Mix until combined. This will look very dry.
Step 3

In a small bowl, combine the cooled hot chocolate, and vanilla. Slowly add to the bowl of your stand mixer running on low. Mix at medium speed until light and fluffy, scraping down sides of bowl periodically. Add in the milk 1 tsp at a time until desired consistency. Set aside.

To assemble the Hot Chocolate Snack Cake

Method

Step 1

Remove the cooled cake from the cake pan and transfer to a serving platter. Divide into 9 equal pieces.
Step 2

Using a cupcake corer, melon baller or a small paring knife, cut out a hole in the center of each slice, making sure not to cut all the way through to the bottom. If your cake is too soft, place in the freezer for 10-15 minutes.
Step 3

Transfer 3/4 of the cream filling into a piping bag or Ziplock bag. Cut off the tip or corner and fill each cavity with a generous amount filling.
Step 4

Top each slice with 2-3 Tbsp of Hot Chocolate Buttercream. Add the leftover toasted marshmallow cream filling and swirl it into the hot chocolate buttercream to give the swirl effect. Spread evenly over each slice.
Step 5

Store the cake, covered, at room temperature.
Step 6

Store any leftovers for up to 5 days in your refrigerator or in the freezer for up to 1 month in an airtight container. Allow the cake to come to room temperature before serving.

Tips

Method

Step 1

This recipe can easily be turned into cupcakes or doubled to make a 9 x13 cake or 2 x 9" cake rounds for a layered cake.
Step 2

The recipe for the Toasted Marshmallow Cream Filling gives you a generous amount to work with. Any leftovers you may have can be stored in the refrigerator for up to 7 days or frozen for up to 2 months. This filling works fabulously for oatmeal cream pies or whoopie pies.
Step 3

This recipe can easily be made with "regular all-purpose flour" by using the equal amount of King Arthur All Purpose Flour.