The new trendy alternative to cupcakes, and so much quicker! Three versions here, located originally on the Internet and in Recipes Plus magazines,
but altered for gluten free use and to reduce the sugar content.
They are all surprisingly nice, and generally speaking, one mug will feed two people quite happily as a dessert. I used 375ml microwave-proof mugs and they provide a cake that cooks neatly to within 1-2cm of the top. If you need a dessert in less than ten minutes, this is the way to go…
- 4Tbsp Gluten Free Goodies Company Rich Cake and Biscuit Mix
- 1-2 Tbsp sugar, depending on your preference
- 2 Tbsp cocoa powder
- ¼ tsp baking soda
- 3Tbsp milk
- 3 Tbsp cooking oil
- ½ tsp vanilla extract
- 1 egg
- Chocolate chips to sprinkle on top before cooking (optional)
- Combine the dry ingredients in the mug using a fork.
- Add the wet ingredients including the egg and whisk thoroughly with a fork until
- Sprinkle with chocolate chips if desired.
- Cook at 50% power – the timing will depend on the wattage of your microwave so proceed with caution!
- I found that with a 1100W microwave on 50% power, it took a total of 1 minute 50 seconds to reach perfection.
I checked after 1minute 30, then gave it another brief burst to just remove the shine from the surface and ensure that a skewer inserted into the middle of the cake came out clean.
- Let it cool for a minute or two then consume.
- You might like to sprinkle a little maple syrup on the surface if it doesn’t seem quite sweet enough, or of course, you could add ice cream or custard…
Recipe by Judy Mcdonald