There are days when all I really want is cake. Chocolate cake to be precise, but I’m not in the mood to bake an entire cake. All I want is one serving (or maybe two), so I won’t be tempted to break my scale the next morning… Insert the Mug Cake (aka: microwave baking).
I must admit that microwave baking just sounds outrageous, but I decided to dive into uncharted Laura Friendly baking territory and give it a shot. I will be honest, the instant gratification made this whole adventure worthwhile. When you only have 10 minutes to spare and you really want cake… you can’t beat this!
So, today I have for you one personal-sized, gluten-free chocolate cake, with a very tasty peanut butter frosting. The entire thing only takes about 15 minutes to make, and most of that time is just measuring! Enjoy!
Gluten-free Chocolate Cake for One (or Two)
by Laura Friendly
Start to Finish: 10 minutes
makes: 1 cake (or you can split this into two smaller cakes)
- 4 tbsp Bob’s Red Mill Gluten-free All Purpose Baking Flour
- 4 tbsp sugar
- 2 tbsp cocoa powder
- ⅛ tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp gluten-free xanthan gum
- ⅛ tsp salt
- 1 large egg, room temperature
- 3 tbsp coconut oil, melted
- 2 tbsp applesauce, room temperature
- 2 tbsp soy milk, room temperature
- ¼ tsp gluten-free vanilla
- 2 tbsp gluten & dairy-free chocolate chips, optional
- 1 tbsp peanut butter, optional
Lightly grease a 16oz microwave safe mug (or ramekin) with coconut oil and set aside.
In a medium size bowl, whisk together the dry ingredients: gluten-free flour, sugar, cocoa powder, baking powder, baking soda, xanthan gum and salt.
In a separate bowl whisk together the wet ingredients: egg, coconut oil, applesauce, soy milk and vanilla.
Place the mug (or ramekin) onto a microwave safe plate, and bake in the center of the microwave for 2 to 4 minutes. After 2 minutes, check to see if the cake is done by inserting a toothpick into the center – if it comes out clean, the cake is done. If the toothpick has cake batter on it, bake for an additional 1 to 2 minutes, checking every 30 seconds. note: because the microwave cooks so fast, you can over bake this cake very easily, making the whole experience very dry and unappealing
Remove the cake from the microwave and allow to cool for about 10 minutes.
Peanut Butter Frosting
by Laura Friendly
Start to Finish: 5 minutes
- 4 tbsp creamy peanut butter
- 4 tbsp powdered sugar
- 2 tbsp soy milk
In a small bowl, whisk together the peanut butter, powdered sugar and soy milk, until the texture is very smooth and creamy. Slather onto your microwave cake and dig in!
All Images & Content are by Laura Friendly. This post is written and based on my personal experience and opinion on food. The information is not intended to replace professional medical counsel. Always seek the advice of your physician if you have a food allergy. And don’t forget to smile!