5-Minute Gluten-Free Oreo Mug Cake
A warm, fudgy, gluten-free Oreo mug cake made in just five minutes using crushed gluten-free Oreo-style cookies, warm milk, and a simple brownie-like batter. Perfect for late-night cravings or a quick single-serve dessert.
Ingredients
For the Gluten-Free Oreo Mug Cake
- gluten-free Oreo-style cookies About 5 cookies, crushed directly in the mug.
- milk Warm before mixing; use dairy or non-dairy milk.
- gluten-free flour Stirred in to create a brownie-like batter.
- cocoa powder Adds chocolate flavor.
- sugar Sweetens to taste.
- baking powder Helps the mug cake rise in the microwave.
- vanilla extract Adds flavor.
- whipped cream Optional topping.
- additional crushed gluten-free Oreo-style cookies Optional topping.
- vanilla ice cream Optional topping.
Instructions
- Use a large microwave-safe mug with at least 10–12 oz capacity to prevent overflow.
- Pour milk into the mug and microwave for about 30 seconds until warm.
- Add about 5 gluten-free Oreo-style cookies and crush them directly in the mug using a fork, mixing until the cookie cream blends into the warm milk.
- Add gluten-free flour, cocoa powder, sugar, baking powder, and vanilla extract. Stir until the batter is smooth and brownie-like.
- Microwave for 80–90 seconds depending on microwave strength, until the center is set but slightly soft.
- Let the mug cake cool for 1–2 minutes before eating.
- Top with whipped cream, crushed cookies, or vanilla ice cream if desired, and enjoy warm.
Notes
Best enjoyed immediately—this mug cake dries out quickly and doesn’t store well. Use a 10–12 oz microwave-safe mug to prevent overflow. Warm the milk first to help the cookies soften and blend smoothly. For dairy-free versions, use non-dairy milk and ensure the gluten-free cookies are also vegan if needed. Let the mug cake cool for 1–2 minutes before eating to avoid a molten center.