Monday, December 16, 2013

Cake in a Mug - Gluten and Dairy Free

I tried something a little different tonight.  I really wanted to make a simple cake in a mug but am not able to eat wheat or dairy.  I searched online for some sort of recipe/guideline and then made some adaptations.  Here's the recipe I found: http://newsresults.blogspot.ca/2010/12/cake-in-cup-recipe-microwave-cake-in.html.  I used it as a guideline and used what I had available to me.

I wouldn't say that my substitutions were perfect but with some more tweaking in future attempts I think it can get there.  Overall I was very happy.

I used about 4.5-5 TBSP gluten free vanilla cake mix, 1 TBSP of cocoa, 3-3.5 TBSP of sugar.  1 egg.  4 TBSP of coconut milk, 1.5-2 TBSP of extra virgin olive oil (although I'd like to try using coconut oil sometime).  I think I'd use a little less of the cake mix in the future (maybe the 4 TBSP the recipe I found calls for) and get some coconut sugar or use honey or maple syrup in sugars place.  Also, use a LARGE mug.  I used a large mug and still had it spill over the sides some.  Perhaps to be on the safe side and make clean up easy put the mug on a plate before microwaving.  I think there's probably some room to play around with this and still end up with a successful cake in a mug that suits your needs/wants/limitations and still tastes good enough to eat.  



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