Confetti Mug Cake
Makes 1 mug cake; serves 2
Some days need a little cake. This recipe makes a 1-minute mug cake. The serving is fairly generous, so it’s best shared with a friend.
- Nonstick cooking spray
- 2 tablespoons vegetable oil or melted butter
- ¼ cup all-purpose gluten-free flour (for best results, use a gluten-free flour blend that contains xanthan gum; I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
- ½ teaspoon baking powder
- 2 tablespoons granulated sugar
- 1 large egg
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
- 1 teaspoon gluten-free sprinkles
- Gluten-free vanilla ice cream, optional
- Gluten-free whipped cream, optional
Spray 12-ounce mug with nonstick cooking spray. Add all ingredients except sprinkles. Stir until smooth with a fork or mini whisk. Stir in sprinkles.
Microwave on high for 60 to 80 seconds, or until cake pulls away from sides of the mug and the top looks dry. Do not overcook or the cake will get hard when it cools. Allow cake to cool in the mug. Top with gluten-free vanilla ice cream or whipped topping, if desired.
Nutrition Analysis: 290 calories, 17 g fat, 95 mg chol, 45 mg sodium, 30 g carbs, 0 g fiber, 14 g sugar, 4 g protein
Elizabeth Barbone, author of the cookbooks Easy Gluten-Free Baking and How to Cook Gluten-Free, is a regular contributor to Gluten-Free Living. She also blogs at glutenfreebaking.com.
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