Posted by Bryna Bear aka Gluten Free Baking Bear
I decided to punch up the flavor by adding a pinch of salt, more vanilla extract, some chocolate chips and a tad more sugar. The changes I made created a much tastier cake that will be my go to when I need to make a cake in less than five minutes.
I used a large mug (14 0z.), and it was a good thing I did. A regular sized mug would have overflowed and required me to clean the microwave (too much work, would prefer to use that time to just bake a traditional cake). The recipe did not specify the mug size and the mug in the photo looked like a regular mug, but, evidently, it was not.
Cooking time will vary according to your microwave size and wattage. My oven is 1000 watts and it took 90 seconds and then another 60 seconds. The cake was firm and very hot when done, but stayed moist even after completely cooled. I liked it best slightly warm. The really hot cake is gummy, so let it cool a bit. This will also keep you from burning your tongue.
Another advantage to mug cakes is only one cup to clean. You can just add all the ingredients to the cup, mix it with a small whisk or fork and cook it in the microwave. The cake did not stick to the cup, even without greasing the mug first.
I made the cake again for two of us who could not eat a birthday cake being served at a party. My friend is dairy free. The dairy free GF mug cake was just as good as the dairy one. Plenty of cake for two or more. It is about the size of 2 1/2 cupcakes and its denseness makes you feel full very fast.
Do not expect it to be the same as a baked cake, it is not as light, but perfect for a fast fix when you are craving cake; or for when you need some cake fast; or for when you only have to make cake for one or two people.
I was on a roll, so I went on to experiment with other mug recipes including coffee cake and bread. I will post these other mug experiments over the next few weeks. I have now embraced mug cakes and I will definitely make one again.
GLUTEN FREE CHOCOLATE CHOCOLATE CHIP
|2 Tbs.||Sorghum Flour|
|1 Tbs.||Chickpea Flour|
|1 Tbs.||Tapioca Flour|
|4 Tbs.||Cocoa Powder (unsweetened)|
|1/4 tsp.||Baking Powder|
|1/8 tsp.||Sea Salt|
|2 Tbs.||Chocolate Chips (optional)|
|1 tsp.||Vanilla Extract|
|3 Tbs.||Oil or melted Butter or Margarine|
|3 Tbs.||Milk (dairy or non dairy)|
|1-2 Tbs.||Chocolate Chips|
- Gather ingredients, one 14 oz. mug, a fork or small whisk and measuring spoons.
- Add the dry ingredients to the cup and stir with a mini whisk or fork until well mixed.
All the dry ingredients in the cup.
Dry ingredients well mixed.
- If adding chocolate chips add them to the dry ingredients and stir. When covered with the flour mixture the chips will not all fall to the bottom of the cake while cooking.
Chocolate chips added to the well mixed dry ingredients.
- Add the wet ingredients to the dry ingredients and mix together with the whisk or fork.
Wet ingredients added to the dry ones.
Wet and dry ingredients well mixed.
- Place in the microwave, uncovered, and cook for 90 seconds.
Cake after 90 seconds in a 1000 watt microwave.
- If the top is still wet return the cake to the microwave and cook another 60 seconds. The timing will vary according to the wattage of your microwave. Mine is 1000 watts.
Better view of a wet top.
- Optional: (You can make an easy frosting for the cake by covering the top of the cake with a tablespoon or so of chocolate chips after the first 90 seconds of cooking. Then cook the cake another minute. When you take the mug out of the microwave, use a knife to spread the melted chocolate chips over the top of the cake.)
Chips on top of the cake after the first 90 seconds of cooking.
Melted chips after an additional 60 seconds of cooking.
Spreading the melted chips over the cake to make an easy frosting.
- You can eat the cake in the mug or put the cake on a dish. The cake will come out of the mug easily even without greasing it.
- Allow the cake to cool a little while before eating. Warm cake is OK, but hot cake will be very gummy.
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