GLUTEN FREE CAKE IN A MUG - VERSION 4

I wrote about this a few days ago. The first attempt was yummy. The second and third versions, both with some "tweaking" were also yummy. Tonight, version four, was perfection.

I read online a suggestion to use Pamela's baking mix instead of sweet rice flour. So I did. Instead of the 3 whopping tablespoons of oil, I used 1 tablespoon of melted butter and 2 tablespoons non-fat Greek yogurt. I discovered in versions 2 and 3 that yogurt works better than applesauce.

I cut the 4 tablespoons of sugar back to 1 tablespoon of molasses (I love molasses) and 1 tablespoon of "raw" sugar. The raw sugar was handy, so that's what I used.

I ate it all before I thought to take a picture, but this version was much lighter and fluffier than the first three, due to the use of Pamela's and the xanthan gum that's in the baking mix. The chocolate chips, to me, are a waste. They tend to sink to the bottom and you end up with a wad of semi-melted chocolate chips all in one spot.

Alas, I was out of ice cream....

CHOCOLATE CAKE IN A MUG

This recipe came through a yahoo group I belong to. It sounded like a quick and easy way to get chocolate cake, so I tried it. It's also casein free, soy free and corn free.

Gluten Free Chocolate Cake in a Mug
4 TBSP sweet rice flour
4 TBSP sugar
2 TBSP cocoa
1 egg
3 TBSP milk of your choice
3 TBSP oil
3 TBSP chocolate chips
1 dash gluten-free vanilla extract

1 large coffee mug

Mix all dry ingredients in the mug. Add the egg and mix well. Add the milk and oil and mix well. Add the chocolate chips and mix. Add the vanilla extract. Microwave on high for 3 minutes if using a 1000 watt microwave.

Mine looked like this when it was done, and removed from the mug. I used a really big latte mug.


Okay, so here are my comments:

First, there's too much freaking sugar. The cake was way too sweet, so next time I'm going to cut the sugar by half. I used Dagoba organic cacao powder instead of the cheap stuff, but it still needed more chocolate (and really, can you have too much chocolate?). And when faced with the hunk of butter that is 3 tablespoons....well, I went for the applesauce as a substitute. Non-fat greek yogurt was my first choice, but I was out of it. Despite the overly sweet taste, it was still pretty good though.

So...I'll make it again, and my brain is whirling with ways to "tinker" with the recipe...like using millet or teff flour for half the flour, trying a dash of maple syrup instead of all that sugar, and tossing in some cinnamon and spices just for kicks. I'd like to thank Lotznausten for the inspiration to experiment with my food, even if it is just a little cake in a coffee mug.