Gluten-free, Dairy-free, Eggless Mug Cake (with added cane sugar-free option)
We’re coming up to Christmas here and I’ve noticed that some have the idea of giving a gift of a mug cake mix so that friends can make their own sweet treat when they have the craving. I’ve had a fiddle around with a few recipes and, thanks to my two youngest sons acting as test testers, have come up with some variations to suit most. Here’s two versions. Both make enough for 6 mug cakes (pictures to come later):
Sugar added option:
Ingredients
150 g gluten-free self raising flour (or use plain/all purpose GF flour and add 2 teaspoons of GF baking powder)
165 g caster sugar
40 g cocoa
Method
To make the mix: Sift all ingredients together and mix to evenly distribute.
To make the cake:
- Place 55 g (3 Australian tablespoons – 1 tablespoon is 4 teaspoons) into a mug.
- Add 30 g of milk (for dairy-free use either rice milk, soy milk or coconut milk) and half a teaspoon of oil (I used olive oil).
- Mix well with a teaspoon. Microwave for 50 seconds (I have a 1000 W microwave, so you may need to adjust depending on your wattage). If you want a more fudgy, pudding style of cake, use slightly less time (I’d suggest 40 seconds).
No sugar added option:
Ingredients
150 g gluten-free self raising flour (or use plain/all purpose GF flour and add 2 teaspoons of GF baking powder)
17 g Stevia Sweet powder
40 g cocoa
Method
To make the mix: Sift all ingredients together and mix to evenly distribute.
To make the cake:
- Place 32 g into a mug.
- Proceed as for the sugar version above.
