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Chocolate Cake in a Mug ( gluten free)

Are you looking for a dessert that is  really fast and easy to make? This recipe is so FAST and easy it is ridiculous. It is a perfect solution for the times when you can't pick up a gluten free or allergy free dessert. It literally takes 2 minutes of prep and 3 and minutes to bake in the microwave. The result produces an incredible extremely moist mini portion of chocolate heaven. If you are not gluten free, you can make it with regular cake flour ( not self rising).

Nothing could be faster than this little sinfully delicious chocolate cake that you microwave right in the mug. It makes one very big overly generous portion or is enough for two or three normal eaters.( This cake is very chocolaty and dense) However, you can  make a chocolate cake, banana cake, applesauce cake or carrot cake. You name it, and you can be as creative as you like right there in your mug because the recipe is adaptable.

You can add cinnamon and sugar before baking, add chocolate chips or walnuts, omit the cocoa or top with whipped cream and raspberries after baking. No matter what you decide, this recipe is just plain fun to make. And it is a great activity to do with kids.

It is hard to believe that you can  bake a delicious mini cake in only 3 minutes in the microwave. I don't usually like to use the microwave, but I figure 3 minutes.. what the heck
It can be made without eggs,  milk, or  nuts! It can be made allergy free and is absolutely delicious.

My cousin Madelyn told me about her friend who just found out that her young son is allergic to eggs. Never having baked without eggs , her friend wanted to find some easy eggless baking recipes. When I came across this one, the first person I thought of was Madelyn. So, Madelyn, this recipe is for your friend.  The second person I thought of was my friend Elise, who bakes allergy free for her girls.. so enjoy ...It can't get much easier than this.

Ingredients for microwave chocolate cake in a mug ( Scroll down for other cakes)

4 Tablespoons coconut flour ( or if you are not gluten free use regular cake flour but not self rising)
1 Tablespoon sugar ( or more if you like it sweet) or substitute 2 T maple syrup
2 Tablespoons cocoa powder
1 teaspoon cinnamon
3/4 banana, mashed
3 Tablespoons lite coconut milk ( or any milk or milk substitute)
1 Tablespoon olive oil ( or any oil)
2 Tablespoons chocolate chips
1 Microwave safe mug
Instructions:

Mix flour, sugar, cinnamon and cocoa in a mug
Add mashed banana and mix well
Add lite coconut milk and olive oil and mix well
Mix in chocolate chips
Put in microwave for 3 minutes on maximum power (1000watt)
Remove from microwave and set mug on plate to cool for about 5 minutes
Tip contents out of mug onto saucer and enjoy ( with whipped cream )

***Results can vary depending on the strength of your microwave. You may have to experiment with the time.It is a moist cake so it won't become real dry. .
(If you are not gluten free and  don’t have any cake flour handy, use 3 1/2 tbsp of flour and 1/2 tbsp corn starch..)
 Pictures




Assemble Ingredients

Mix ingredients in a mug according to directions



Microwave in mug for 3 minutes and allow to cool for a few minutes



I made a few varieties

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NOT Gluten Free? : If you are not gluten free and have no allergy concerns, here is the original recipe
Original Recipe before I modified it to be gluten free and allergy free
4T cake flour ( not self rising)
2 T sugar ( or more if you like it sweet)
2 T cocoa
1 egg
3 T milk
3 T oil
splash of vanilla
3 T choc chips
Add dry ingredients to microwavable mug and  mix well with fork. Add egg and mix well. Pour in milk, oil, and vanilla and chips. Mix well and put mug in microwave for 3 minutes. Remove , allow to cool a little, and tip onto plate .
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GF Banana Pumpkin Loaf with Coconut Flour




This Banana Pumpkin Bread made is with coconut flour....don't have coconut flour? ..
 It is available at any health food store, and you have to try it. It makes a really special silky delicious loaf.

Recipe calls for coooked pumpkin or buy a can of organic               

I have been reading quite a few gluten free blogs who use coconut flour in their baking. I finally broke down and picked some up at the health food store. I tried my first recipe with it, and I must say I was more than delighted. 

The banana pumpkin bread came out a deep golden color, with a silky smooth texture, and was moist and creamy.  The recipe is egg free, milk free, and nut free. 
It tastes great just sliced, or toasted and topped with a little cinnamon and butter.  

Is it healthy? you bet! 

•  Coconut flour is very high in fiber providing double the fiber of whole wheat flour and five times the amount of brown rice flour.  
• According to an article in Natural News " Coconut flour also contains the fats that made coconut oil famous: medium chain triglycerides. These protective fats are antiviral, antimicrobial and antifungal. As an added bonus, medium chain triglycerides have also been shown to boost the metabolism."
• The recipe also contains bananas, pumpkin and raisins which add vitamins, minerals and antioxidants. If you want the loaf less sweet, you can leave out the pure maple syrup.

I also noticed that this quick bread is filling. Most likely it is the high fiber content of the coconut flour that keeps you full.  So, fiber, boost to metabolism, vitamins and minerals, filling, and great taste- This recipe is a winner in my book.

Have a slice or two for breakfast with a nice relaxing cup of herbal tea.... 

Ingredients
1 and 1/2 very ripe bananas, mashed
1 cup of lite organic coconut milk ( the kind from the can works really well. or use the coconut milk from the refrigerator case) or you can use regular milk if you prefer
1/2 tsp apple cider vinegar
1 cup cooked  pureed pumpkin
1/4 cup pure maple syrup
1/4 cup raisins( or chocolate chips optional )
1 cup organic coconut flour
3/4  cup ( non GMO)  organic corn flour ( or 1/2 cup corn flour and 1/4 cup corn meal for grittiness) or you can substitute another gluten free flour.
1/4 tsp sea salt
1/2 tsp baking soda
1 Tbsp of baking powder ( gluten free)
2-3 tsp cinnamon 

Directions
Mix wet ingredients in one bowl
Mix dry ingredients in another larger bowl.
Mix wet into dry ingredients mixing until smooth and creamy.
Pour into greased loaf pan and bake at 350 for about 30-40 minutes-
the top starts to get lines and look cracked like in picture
(for muffins: about 20 minutes)

*** I use Rumford Baking Powder which is gluten free and aluminum free
**   The batter will be thick and won't rise alot,  but is still delicious

Step by Step With Pictures

Assemble Ingredients

Add Wet Ingredients Into the Dry and Mix Until Smooth



Bake In A Loaf Baking Pan (  I made three of these little ones)

The Recipe Makes Two of These Small  Bread Loaves  
Very moist and tasty. 

Don't have a loaf pan? Make 20 muffins.. it works just as well.

                                       Great for a quick healthy breakfast on the go ...

If you like making gluten free and grain free recipes check out this 

20 recipe grain free round up for crepes, muffins, bread, pancakes, etc. 

This recipe may be shared on Some of

 these blog carnivals and