1 Minute Gluten-Free Vanilla Mug Cake Recipe
Makes 1 gluten free vanilla mug cake.
Dessert doesn’t have to be fussy to be delightful. This light and airy gluten-free cake is the perfect example—only a few ingredients and just a minute or so in the microwave and it’s ready. Double the recipe for 2 perfectly proportioned desserts for a romantic evening by the fire. Vanilla bean paste elevates the vanilla flavor without undue sweetness. If you don’t have vanilla paste on hand, substitute pure vanilla extract.
Top with Wine-Soaked Prune Sauce, if desired. This recipe can be made egg-free; see instructions.
2 tablespoons butter or Earth Balance Buttery Sticks
¼ cup Jules’ Homemade All-Purpose Flour Blend or gluten-free all- purpose flour blend of choice
2 tablespoons cane sugar
½ teaspoon baking powder
1 egg yolk
1 tablespoon milk of choice
1 teaspoon vanilla bean paste or pure vanilla extract
1. Place butter in a large mug and heat in the microwave until melted, about 40 seconds. (This greases the mug.)
2. In a small bowl, whisk together flour blend, sugar and baking powder.
3. In a separate bowl, whisk together egg yolk, milk and vanilla bean paste.
4. Stir wet ingredients into dry mixture. Add melted butter, stirring until ingredients are combined and batter is smooth.
5. Pour batter into greased mug and smooth the top with a rubber spatula.
6. Place mug in the microwave and cook on high 60 to 80 seconds (more if necessary). Cake is done when the top no longer appears wet and the cake pulls away from the sides.
Each serving contains 508 calories, 28g total fat, 16g saturated fat, 0g trans fat, 271mg cholesterol, 196mg sodium, 60g carbohydrate, 1g fiber, 28g sugars, 4g protein, 40Est GL.
For Egg-Free Vanilla Minute Mug Cake, omit 1 egg yolk. Add 1 tablespoon arrowroot powder or cornstarch to dry ingredients. Combine 2 teaspoons golden flax meal with 4 to 5 teaspoons hot water or hot milk of choice. Add this mixture to milk and vanilla in step 3.
TIP Microwaves vary, so watch closely to make sure your mug cake doesn’t burn. If it’s tough and dark brown on the bottom when it’s removed, it’s overcooked.
Wine-Soaked Prune Sauce
MAKES 6 SERVINGS
Poached in sweetened wine, warm prune sauce makes an elegant topping. Drizzle it over Vanilla Minute Mug Cake, Overnight Oats or ice cream. If you prefer to skip the alcohol, use an equal amount of spiced apple cider instead.
20 pitted prunes
1 cup water
½ cup red wine or spiced apple cider
½ cup cane sugar
1 cinnamon stick
1. Place all ingredients in a saucepan and heat over medium-low heat. Liquid should cover the prunes, so use a pan that isn’t too wide.
2. Simmer prunes, stirring regularly, until they become very tender and start to fall apart a bit, about 10 to 15 minutes. (If prunes are very dry, this may take longer.)
3. Once cooked, set aside to cool slightly. Remove cinnamon stick. Serve warm.
Each serving contains 158 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 1mg sodium, 37g carbohydrate, 2g fiber, 29g sugars, 1g protein, 21Est GL.
MAKES 4 CUPS
To make very fine rice flour, process regular rice flour in a food processor, blender or clean coffee grinder until very fine.
1 cup cornstarch, tapioca starch or arrowroot powder
1. Whisk ingredients together in a large bowl until well combined.
2. Refrigerate in a large zip-top bag or a sealed container until used.
Each cup contains 522 calories, 1g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 6mg sodium, 123g carbohydrate, 4g fiber, 0g sugars, 4g protein, 74 Est GL.
Recipe excerpted with permission from Free for All Cooking: 150 Easy Gluten-Free, Allergy-Friendly Recipes the Whole Family Can Enjoy by Jules E. Dowler Shepard. Available from Da Capo Press, a member of The Perseus Books Group ©2010. Jules’ readymade flour blend is available at gfJules.com.