One thing about baking from scratch: It takes a lot of time.
But mug cakes are made in the microwave, and that means that within a few
minutes, the cake is done. So what could be better than a made-from-scratch
cake ready in a few minutes?
Inspired by Anne's video for gluten free Mexican mug cake, I
came up with this recipe for mini cakes. Using ramekins instead of mugs, I
adapted a basic cake recipe to suit the portions and the quick cook method.
You'll need four 4-ounce ramekins for this recipe, but you
can halve the recipe to make two cakes, or double it to make eight cakes.
Dry Ingredients
1/2cup gluten free Bisquick Pancake mix
1/3 cup sugar
1/4 tsp of salt
3 tbsp gluten free cocoa powder
Wet Ingredients
1 tablespoon of flax meal with 3 tablespoons of water
1 egg
1 tsp of apple cider vinegar
3 tbsp of rice milk or almond milk
Directions
Whisk together the Bisquick mix, sugar and salt together in
a large mixing bowl. Sift in the cocoa powder and stir until the dry
ingredients are well blended.
Add the wet ingredients all at once and stir until well
combined.
Spray the four ramekins with a gluten free cooking spray.
Fill the ramekins about half way full with the batter.
Microwave the ramekins two at a time for two minutes. Let
the cakes cool for about 15 minutes before removing them from the ramekins.
And that's it. No turning on the oven, not waiting all day
for the cake to cool. It's just a quick batter, two minutes in the microwave
and 15 minutes to cool. And you're done.
If you want to make a cake, though, check out my recipe for
gluten free chocolate cake on this blog, and you'll be able to watch the video.
If you have any questions or comments about cooking or baking gluten free,
please leave a comment in the comment section. I'll get back to you ASAP.
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