I ran on to the newly popular “mug cakes” in the fall. They’re just individual servings of cake made in a mug in your microwave. It takes less than 5 minutes and you have something to curb your baked-good craving!
So, I went to work on cakes and breads for us sugar-free, gluten free folks, and I succeeded! I carried around my paper with my recipes hand-scribbled on it as I traveled throughout the states at Christmas, knowing one day I would sit down and share them with you all . . . and then somewhere along the way, I lost the sheet :(. Sad day.
BUT, be happy again, because I have re-created one and boy is it yummy. I’ve done everything from brownies to pumpkin bread, but let’s start with a basic chocolate cake.
- 1 T GF Flour, I use sweet rice flour or a gluten free flour mix (like Pamela’s or Orgran)
- 2 T Cocoa powder (sugar-free, of course)
- 3 T Date Sugaror Organic Coconut Sugar (both all-natural sweeteners), or regular sugar
- 1/4 tsp Baking Soda
- 1/4 tsp Baking Powder
- 1 T Milk
- 1 1/2 T Oil (Coconut oil is so good for you, but you can use any oil.)
- 1 T Egg (whip your egg in a separate cup and only put 1 T inside your mug. Tip: If you add more egg, it will be more cake-y. If you add less egg, it will be more like a brownie!) Update: If you’d rather not use egg, this recipe also comes out great with 1 T Unsweetened Applesauce instead. I do this more often as to skip the mess with a partial egg.
- 1/2 tsp Vanilla
- 3 T Pecans (optional)
- 3 fresh, chopped dates (optional)
- Mix your dry ingredients in your mug.
- Add your milk, oil and egg and mix with a fork, making sure you get to all the dry ingredients on the bottom/sides of your mug.
- Add your pecans and dates if you choose.
- Place your mug in the microwave for 1 minute. (All microwave ovens vary, so you may need to adjust the time.)