I’ve never been much of an early adopter when it comes to food. Evidence? I tried a single serving mug cake for the first time about a month or so ago. A recipe from a very, very popular food blogger had just popped in my reader earlier that day and I was in dire need of some chocolate.
My excitement about entering the world of mug cakes was premature: that thing was a gummy mess. It was my intense craving for chocolate that persuaded me to try again. This time I turned to a recipe from Jessica over at the Novice Chef. She promised that it was a winner and she delivered. Big time.
Her recipe was easy to convert to gluten-free (although for full disclosure, I made it even MORE chocolatey) and nearly impossible to muck up. I’ve used regular, coconut and almond milk… all with great success. And despite the fact that I almost never measure carefully when I’m not working on a blog recipe, it’s worked every single time. There’s a pretty big margin for error here folks.
So if you don’t have time to make my favorite gluten-free chocolate cupcakes, or don’t want any tempting leftovers around, then this one’s for you. And if you’ve got somebody who is always sneaking a bite or two of your dessert, I should note that this recipe is easily doubled. Just make sure to make it in a large bowl (or a giant mug) so that it doesn’t overflow while cooking in the microwave; the batter tends to rise up quite high about halfway through the process. If you double the recipe you’ll also have to add some additional cook time.
Gluten-Free Chocolate Mug Cake
Yield: 1 serving
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
* 2 Tablespoons sugar
* 1-1/2 Tablespoons rice flour
* 1 Tablespoon potato starch
* 2 Tablespoons cocoa powder
* 1/4 teaspoon baking powder
* pinch of salt
* 3 Tablespoons milk
* 1-1/2 Tablespoons oil
* 1 Tablespoon almond or another nut butter
Combine the sugar, rice flour, potato starch, cocoa powder, baking powder, and salt in a mug and stir to mix. Add the milk, oil and almond butter and mix until smooth.
Cook for approximately 70 seconds in the microwave on full power. Serve immediately.
Adapted from The Novice Chef