I think that I have down a pretty good pattern for the gluten-free, chocolate “cake in a cup,” now. I do use a soup mug rather than a coffee cup, just so there will be expansion room.
Measure into a microwave-safe cup or soup mug
- 2 Tablespoons (Tbsp) white rice flour
- 1 Tbsp brown rice flour (or Bob’s Red Mill gluten-free All Purpose Flour)
- 1 Tbsp coconut flour*
- 4 Tbsp sugar
- 3 Tbsp baking cocoa
Mix the ingredients together. Then add 1 egg and mix thoroughly. Next, stir in
- 4 Tbsp milk*
- 1 Tbsp pure vanilla extract
- 2 Tbsp gluten-free oil, such as canola or olive oil (I like olive oil)
When the batter is thoroughly mixed and smooth, put the cup into the microwave and heat it on high for 3 minutes. Turn the cake out onto a plate to cool.
*I really do prefer the cake with the coconut flour in it. No more than 1/4 of the flour should be coconut flour. You may use any other sort of gluten-free flour in place of the coconut flour. If you do not use coconut flour, you should reduce the 4 Tbsp of milk to 3 Tbsp.
Note: I have not yet tried any substitutes for the milk, eggs, or oil (e.g., water, fruit juice, unsweetened applesauce). Soy and I do not play nicely together, but I imagine that soy milk could probably be substituted for cow’s milk.
