For those of you who have a gluten allergy, my recent cake-in-a-mug blog post was a little disappointing as it contained self-raising flour in the ingredients.
After a few pleas for a GF version I found a delicious sounding alternative recipe on Gluten Free Living website which uses rice and tapioca flour.
The ingredients are a bit different as it contains milk but you can substitute with rice or soya milk.
1 Large Coffee Mug (or small bowl/glass measuring jug)
2 Tablespoons rice flour
2 Tablespoons Tapioca flour
1/4 teaspoon guar gum (optional, I have made it without and it’s fine)
4 Tablespoons sugar
2 Tablespoons cocoa/drinking chocolate (check it is dairy free)
3 Tablespoons milk or rice/soya milk
3 Tablespoons oil
3 Tablespoons chocolate chips (optional)
small splash vanilla essence
- Add dry ingredients to mug and mix well
- Add egg, mix thoroughly
- Add milk and oil, mix again
- Add chocolate chips and vanilla, mix
- Cook for 3 to 3 1/2 minutes in the microwave. Cake will rise over the top of the mug!
This may serve two as a dessert depending on your appetite.
Variation: In the bottom of another mug place 2 tablespoons of jam. Mix the cake up and pour over the jam. When cooked, tip out for a chocolate dessert with jam sauce topping.
Second variation: Make as for jam variation but leave out cocoa replacing it with same amount of rice flour. Add grated orange rind to mixture.
This recipe does make too much cake for one person and it doesn’t really keep too well; it’s best eaten warm and gooey straight from the microwave. I’d love to hear from anyone who has tried it. What did you think? Did you like it? Anyway happy baking everyone. Move over Nigella – the microwave cake bakers are coming!