Gluten Free Mug Cakes 2
We know what you’re all thinking. What a fantastic 2018 this has been so far, it couldn’t possibly get any better from here, right? Wrong. We’re about to release something so hot that Snoop Dogg himself is dropping it. The most hotly anticipated sequel since the second Shrek masterpiece. That’s right, people, It’s Gluten Free Mug Cakes 2. Will it be better than the first? Probably not, but we’ll give it a go.
Blueberry Banana Bread Mug Cake
We love blueberries, we love bananas, and we love bread. What could possibly go wrong with this one?
· 2 Tbsp (14 g) coconut flour
· 1/4 tsp baking powder
· 1 tsp (4 g) coconut palm sugar
· 1/4 tsp ground cinnamon
· 3 Tbsp (45 ml) unsweetened almond milk
· 1/2 medium, ripe banana)
· 1 large egg
· 25-30 g blueberries, fresh or frozen
1. Add coconut flour, baking powder, sugar, and cinnamon to a microwave-safe mug or bowl, mixing until well combined.
2. Add milk and mashed banana, stirring until no clumps remain before adding in your egg. Use a fork to gently beat the egg into the batter, making sure that it gets fully incorporated. Gently fold in blueberries.
3. Microwave on high for 2½ to 3 minutes, depending on microwave strength and size of mug.
4. Remove from microwave, grab a spoon, and enjoy!
Sugar & Gluten Free Lemon Mug Cake
This particular recipe comes courtesy of Sugar Free Londoner. If you get a chance do check out her blog and of course, give this incredible recipe a go…
For the cake:
· 4 tbsp almond flour
· 2 tbsp double (heavy) cream
· 1 1/2 tbsp sweetener
· 1 egg
· 2 tbsp lemon juice
· 1/2 tsp GF baking powder
For the glaze
· 1 tbsp unsalted butter
· 1 tbsp double (heavy) cream
· squeeze of lemon juice (1 tsp)
· 1 tbsp powdered sweetener
1. Grease the inside of a ramekin/2 mugs or microwave-safe bowl with melted butter. I used a glass dessert bowl.
2. For the cake: Mix all dry ingredients – almond flour, sweetener and baking powder – in a separate bowl.
3. Add all wet ingredients and mix thoroughly with a fork.
4. Transfer batter into your ramekin/small bowl and level the top.
5. Microwave on high for ca 90 seconds. You can also bake the cake at 180 Celsius/360 Fahrenheit for ca 15 minutes.
6. Remove from microwave and turn upside down onto a plate.
7. For the glaze, melt the butter, then stir in the cream, lemon juice and sweetener.
8. Let it cool until the glaze begins to thicken but can still be poured. Then spoon/pour over cake and serve.
Gluten Free Carrot Mug Cake
Carrot cake is one of those things that shouldn’t really work, but it really, really does. It’s fantastic, and this particular recipe is even fantasticer (yeah, we know that’s not a word) for it’s sheer simplicity and tastiness.
· 25ml Sunflower Oil
· 60ml Unsweetened almond milk
· 40g Gluten Free Plain Flour
· 1 tsp GF Baking Powder
· 20g Light Brown Sugar
· 2½g Mixed Spice Ground
· 30g Carrots finely grated
· 10g Sultanas
· Pecans x 6 (finely chopped)
1. Mix the oil and milk in a 300ml (1/2pt) microwave-proof mug. Add the remaining ingredients except 1 tsp pecan nuts and the decoration, and beat with a fork until thoroughly combined – make sure there are no floury lumps.
2. Cook in the microwave on High power (850 watt) for about 2 minutes until risen, just set on the top and springy to the touch. Or 750w for approx. 2 minutes 15 seconds. Stand for 1 minute. (Caution, mug will be hot) Then remove from the microwave and leave to cool for about 5 minutes.
3. To decorate, spoon a large portion of vegan ice cream on top of the mug cake. Sprinkle with the remaining pecan nuts and enjoy warm, straight from the mug.
Well, how was that? As sequels go it wasn’t too bad, right? If you get a chance to make any of the recipes above do send us pics of the results!