Gluten Free Mug Cakes: Funfetti, Chocolate and Lemon-Blueberry
Gluten free mug cakes are fast, easy and delicious. They cook in the microwave, can be lavishly garnished and are perfect for any occasion.
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Servings: 2
Ingredients
- ¼ cup gluten free flour (I use my EGFG flour blend*)
- 2 tablespoon sugar
- ½ baking powder
- 1 egg
- 2 tablespoon vegetable oil
- 1 tablespoon milk (or dairy free milk)
- ¼ teaspoon vanilla extract
- 2 tsp confetti sprinkles
- GARNISH - whipped cream and more sprinkles
- *EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
Instructions
- In a separate bowl mix dry ingredients together. Set aside.
- In a 1-cup measuring cup mix wet ingredients until thoroughly combined.
- Add wet ingredients to dry. Stir until no flour is visible.
- Transfer to greased mug. Bake in microwave for 1½ - 2 minutes**. Time will vary based on microwave wattage. (see notes)
- Let cake cool for 2 minutes. Garnish as desired and serve.
Notes
**Microwave settings - Find the wattage of your microwave on a label around the door. Adjust cooking time and power level to determine the best settings to bake a mug cake. I bake mine in a 1200 watt microwave at power level 7 for 2 minutes. (It is possible to burn a cake in the microwave. If your microwave is 1200 watts or higher use a setting less than full power.)
Batter can be divided into 2 smaller mugs or Mason jars and baked at the same time.
Cooked cake can be transferred to 2 mugs or plates if serving 2.
Mug Cake Variations:
Chocolate Mug Cake - Add 1 tablespoon cocoa powder to the dry mix. Replace 2 teaspoon sprinkles with 2 teaspoon mini chocolate chips.
Lemon-Blueberry Mug Cake - Replace 1 tablespoon milk with 1 tablespoon lemon juice. Replace 2 teaspoon sprinkles with 2 teaspoon small blueberries.