Gluten-free microwave cakes
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A new paperback cookbook made its way to me recently “101 Recipes for GLUTEN-FREE” Microwave Mug Cake-Healthy Single-Serving Snacks in 10 Minutes or Less,” and I wanted to share it with my blog followers. The fun book by Stacey J. Miller solves the problem of what to serve a guest (child or adult) who has to follow a gluten-free diet. Having a diabetic husband, I know all too well the agony of off-limits desserts served in a social session. With this book comes the opportunity to create special desserts in a pinch for those with special diets. There are also recipes with no eggs, dairy, sugar, and oil and icons on top of the recipes with these indicated. Before you begin to bake any of the treats, there is a guide to some mug cake-baking basic ingredients you will need including gluten-free flour, baking powder, molasses, and potato starch.
Chocolate Chip Carrot Microwave Mug Cake
-no added dairy
1 egg
2 tbsp. tender sweet carrots baby food
4 tbsp. soy milk
2 tbsp. oil
1/8 tsp. vanilla extract
1/4 tsp. baking powder
1/2 tsp. guar gum, xantham gum, or tapioca flour
1/2 tsp. ground cinnamon
4 tbsp. light brown sugar
2 tbsp. gluten-free amaranth flour
6 tbsp. gluten-free millet flour
2 tbsp. potato starch
2 tbsp. semi-sweet chocolate chips
Spray the inside of a microwavable mug with vegetable cooking spray.
Mix ingredients in a small bowl. Beat egg first with a spoon and mix in other liquid ingredients. Add dry ingredients and mix until all the lumps are gone.
Pour the batter into the mug, not more than halfway, and smooth top with spoon. Thump firmly on the tabletop six times to remove air bubbles.
Place mug on top of a microwavable small plate or saucer.
Bake for 3-4 minutes. Insert a toothpick in the middle of the microwave cake, check to see if it is dry, and if it is, it is done.
Wait 2 minutes then run a butter knife along the side of the mug and tip the cake onto a plate. The slightly rounded surface should be on top.
Lemon and Lime Microwave Mug Cake
1 egg
2 tbsp. lemon yogurt
5 tbsp. milk
2 tbsp. oil
1/8 tsp. vanilla extract
1/4 tsp. baking powder
1/2 tsp. guar gum, xantham gum, or tapioca flour
1/2 tsp. ground cinnamon
4 tbsp. light brown sugar
4 tbsp. gluten-free buckwheat flour
4 tbsp. gluten-free sorghum flour
1 tbsp. potato starch
2 tbsp. lime gelatin powder
Spray the inside of a microwavable mug with vegetable cooking spray.
Mix ingredients in a small bowl. Beat egg first with a spoon and mix in other liquid ingredients. Add dry ingredients and mix until all the lumps are gone.
Pour the batter into the mug, not more than halfway, and smooth top with spoon. Thump firmly on the tabletop six times to remove air bubbles.
Place mug on top of a microwavable small plate or saucer.
Bake for 3-4 minutes. Insert a toothpick in the middle of the microwave cake, check to see if it is dry, and if it is, it is done.
Wait 2 minutes then run a butter knife along the side of the mug and tip the cake onto a plate. The slightly rounded surface should be on top.
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