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....