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.
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.
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.