It was like this. Some time ago, I was pregnant, third trimester-ish, and on a mission to find the perfect gluten free mug cake.
Mission may not be the right word. It was more of an obsession.
I searched recipe sites and Pinterest. I combed through comments to triage recipes. I mixed, I microwaved, I ate. And I took notes.
Several recipes came out dry. Some grew and grew like souffle. One in particular tasted like chocolate scrambled eggs.
Friends, I wouldn’t do that to you.
Eventually, I gave up on the search, gathered my notes and made my own.
If you want just one mug cake, you’ll need to do some math. My recipe is for two adult-sized cakes or one adult’s and two kids’, because that’s who wants the mug cakes in our house. Also, I don’t have to split up an egg.
Gluten-free Mug Cake Recipe
3tbsp Coconut oil, warmed just to liquid
2-3 drops Vanilla
1/3c Gluten-free all-purpose baking mix (I like Bisquick)
Big pinch of salt
3tbsp Cocoa powder
Chocolate chips (optional)
Mix it all together, saving the cocoa powder for last so you don’t make as much of a mess. Microwave on high 60 seconds for an 1100 watt microwave. Watch out, it’ll be hot! Top with a scoop of ice cream, or enjoy it plain.
In the process, I was terribly embarrassed by my failed attempts, so I did what any embarassed chocolate-craving preggie would do. I destroyed the evidence, even the chocolate scrambled eggs disaster. Mama can’t let good chocolate go to waste!
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