Gluten Free Yellow Cake in a Cup

Ever get the craving for a piece of cake, but don’t want to take an hour to bake one?

Plus, if you’re like me, a gluten free cake lasts entirely too long with only one GF person in the house. Enter Cake-In-A-Cup.

This morning, I woke up early for church and thought about how nice it would be to have a piece of cake for breakfast. I was thinking more of a coffee cake, but didn’t have the time (or ingredients) to make a big 8×8 or so coffee cake from scratch. That’s when I remembered seeing my sister eating a mug full of chocolate cake that she’d whipped up in the microwave, so I set out to make an allergy free version.

Chocolate was a bit too rich for Sunday morning (I learned that lesson after fighting sleep in church after eating my brownies for breakfast recently), so I opted for a yellow cake.

This recipe takes less than ten minutes of prep and cooking time from start to finish and I was quite delighted by the taste and texture. It’s sweet, but not overly sweet, just a hint sweeter than a coffee cake. If you like your cake sweeter, try adding more sugar.

[print_this]

Gluten-Free Yellow Cake in a Cup

This recipe is gluten-free, egg-free, dairy-free, and nut-free. Recipe makes one cup/mug of cake.

Ingredients
6 tablespoons brown rice flour
1/2 teaspoon baking powder
3 tablespoons white sugar
Pinch of kosher salt

3 tablespoons olive oil
1/8 cup unsweetened applesauce
3 tablespoons rice milk
1/2 teaspoon almond flavoring
1/2 teaspoon vanilla flavoring

Mix dry ingredients together in a mug that holds a least 16 ounces. Combine liquid ingredients thoroughly in a small bowl.

Add liquids to dry mixture in mug. Stir and scrap the sides and bottom until smooth. Microwave on high for 1 1/2 minutes or until a knife gone through to the bottom of the cake comes out dry. Depending on the size of your mug and your microwave, you might need more time.

Let cake rest and cool for a few minutes before eating.
[/print_this]

You may also like

10 comments

  • Sheri Lindquist March 18, 2012   Reply →

    Mmmm I’m going to go try this. We’ve been enjoying brownies in a cup lately, time for a change!

  • Judy Slack March 18, 2012   Reply →

    Thanks Sherry… would like to make this for my friend who never gets to enjoy dessert.

  • Heiress in Training March 19, 2012   Reply →

    Enjoy!

  • Judy Slack March 19, 2012   Reply →

    This will be a fun surprise for my friend. I will also try it. Thanks

  • Heiress in Training March 23, 2012   Reply →

    Mrs. Sheri, thanks for the idea of a brownie in a mug! My GF version came out great!

  • Heiress in Training March 23, 2012   Reply →

    Mrs. Sheri, thanks for the idea of a brownie in a mug! My GF version came out great!

  • Sheri Lindquist March 24, 2012   Reply →

    You’re welcome! I haven’t tried GF in a mug…but (since you said you like sugar) I found that for a good brownie texture, it is about a 6/1 ratio of sugar to flour. But don’t tell on me 🙂

  • Heiress in Training March 24, 2012   Reply →

    Thanks for the tip!!! Yummy! 🙂

  • Kris March 16, 2014   Reply →

    This was delicious! I topped mine with a couple teaspoons of Justin’s Chocolat Hazelnut Butter. It cut my craving for wheaty yellow cake with chocolate frosting. 🙂

Leave a comment