Gluten Free Creme Egg Molten Mug Cake - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-creme-egg-molten-mug-cake

Posted On: 14th February 2026

Mug cakes are ridiculously easy to make, and this one is no exception, with a Creme egg stuffed in the middle and topped with Easter goodies such as Mini Eggs and KitKat Bunnies, it takes gluten free easter egg cakes to a new level, plus its made and cooked in less than 5 mins, almost cake in an instant! What could be better than that!

Ingredients

3tbsp gluten free plain flour
1tbsp cocoa powder
1tbsp sugar
1 egg
0.5tbsp vegetable oil
1 creme eggs
Handful mini creme eggs (Optional)
KitKat Bunny (Optional)
Squirty Cream (Optional)
Chocolate sauce (optional)

Preparation Time: 3 Mins
Cooking Time: 1 Min

This recipe contains

Dairy, Egg

Method

NB: We have worked the nutritional information out for if you ate is all yourself with no toppings, however you could easily split this between two people if preferred.

1. Grease or use spray oil to line a mug, place all ingredients except the Creme egg in the mug and beat together with a fork until well combined and you get a nice smooth gluten free batter

2. Unwrap and press one full Creme egg into the middle of the mix in the mug and place in a microwave for 1 minute, the top should just be firm to touch. Don't leave in more than 1 min 30 (might need the extra 30 seconds if you cup is more narrow than min), as the Creme egg has a tendency to start burning after this.

3. Feel free to eat straight out of the mug for a quick, warm gluten free molten cake with only one cup to wash, top however you like, I used some squirty cream, gluten free KitKat Bunny and some Mini Eggs with a drizzle of chocolate sauce. Or, if you prefer, tip the cup upside down on a plate, and do the same, when you cut into the middle the Creme egg will flood out.

This recipe makes 1 servings
Nutritional info per serving