Microwaved Gluten-Free Cake in a Mug: It worked.

Cake in a mug!

Have you heard about 5 minute cake? It sounds pretend, and/or maybe a little gross when you hear it’s “baked” in a microwave. We don’t actually use our microwave that much.  I tried it a few weeks ago and it was awful. It was super dry and flavorless and parts of it were actually burnt.  However, it a fit of desperation last week, (yes: cake desperation,) I tried again.  I adapted Babble’s recipe, “5 Minute Nutella Mug Cake.”

Instead of Nutella*, which I didn’t have, I used chocolate syrup. And instead of flour, I used gluten-free cake mix.  I substituted almond milk, for milk.  All the same measurements.

Ingredients

4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

Method

1. Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 1 1 /2 minutes.) Top with whipped cream and a little chocolate sauce if desired.

2. Top with whipped cream and chocolate syrup. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Makes 1 very large serving.

 

My only regret is that I couldn’t get a more flattering picture of it. You don’t photo well, Mug-Cake.  Anyways, G and I agreed it was pretty awesome for practically no effort.  And I think you could split the above into two coffee cups, for two servings. Have you tried recipes like this?

 

*Has anyone else seen the latest commercials for Nutella, pitching it as a breakfast food? Wha??  

1st, Nutella has commercials?

2nd “…a hazlenut spread…with a hint of cocoa!”?  C’mon guys.

Oh that’s right, you have us figured out.

 

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One Response to “Microwaved Gluten-Free Cake in a Mug: It worked.”

  1. Looking back over 2011 « …and Other Such Things Says:

    […] Cake-In-A-Mug recipe perfected. […]

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