I’m going to admit something that my family hates. I don’t buy junk food for snacking. It just disappears too quick around here. Luckily, I have very healthy eaters, like my daughter loves to snack on fruit. This said the fact that I don’t have things at home doesn’t stop the families biggest snacker to ask me to please make him something to eat, usually something sweet.
To the rescue I have been experimenting with different mug recipes. My oldest son’s speciality is scrambled eggs in a mug. Then I have made many different great mug recipes from cookies, to pudding to cake. Chocolate mug cake probably gets made almost as much as my son’s scrambled eggs. Usually in the evening after my husband has asked me to make him something sweet.
This mug cake is super easy to make and it makes 2 mug cakes. You can whip it up in less than 10 minutes. Since I am gluten free I came up with a gluten free version that turns out beautifully. I know, your thinking what! Cake in a microwave? There is no way that could be good but it is. It turns out perfectly moist and cake like. It is so good that it doesn’t need frosting too! I’m sure it would be even better with it but i’ve never felt the need. I typically serve it as is or with a sprinkle of powdered sugar.
So what do you think? Will you be joining the mug cake bandwagon? Try this gluten free chocolate mug cake and have your mind blown. After all it is cake in the microwave. Who doesn’t like cake?
pinch of salt (a grind or 2 of sea salt works beautifully)
3 tablespoons milk
3 tablespoons oil
¼-1/2 teaspoon vanilla extract
2-3 tablespoons chocolate chips
Prepare 2 microwave safe coffee mugs with cooking spray.
In a small bowl mix gluten free flour, sugar, cocoa powder, baking powder, xanthan gum and salt.
Next stir in wet ingredients: egg, oil, milk and vanilla. Mix well.
Divide batter evenly between 2 prepared coffee cups. Sprinkle with chocolate chips.
Place cups into microwave oven, one at a time. Microwave each cup on medium for 1 minute. Then for a second minute on medium. Splitting the cook time helps prevent the cake from overflowing. If cakes are not done after 2 minutes cook for 30 second increments until the cake is done.
Cool cake for about 2-3 minutes before serving.
* When serving sprinkle with confectioners sugar if desired. *
A long time ago, because hard to believe it has been over 20 years I was in middle school and taking home ec class. I really liked my home ec class for the most part. I didn’t really like sewing. The sewing machine and I battled, a lot. I was constantly breaking needles. I couldn’t wait to be done with that segment of the class. When we were done sewing that meant we were moving onto cooking. We started with salads and my group was in charge of cauliflower then moved onto better things like cookies and cake. My group was dysfunctional. Another girl and I were constantly fighting over how to do things. I lost the battle of chocolate chip cookies to her but our crazy cake was perfect. It’s so perfect that just over 20 years later it is still my go to chocolate cake recipe and since it is my birthday I figured I would share it with you!
Crazy cake is a easy to make delicious chocolate cake. The crazy part comes to the ingredients. This cake does not have any eggs or dairy ingredients in it. Yes, it is a cake made without butter or milk. It is a vegan cake that tastes really good. Being that it is made without eggs and dairy it is great for those with food allergies. Plus this version is gluten free!It is made with a all purpose gluten free flour blend and it turns out beautifully. The history of the cake goes back to the depression when certain ingredients were hard to come by. With a bit of creativity and baking science they created one darn good cake that I hope you fall in love with like I have.