Chocolate gluten free Flourless Cake for 1 (just 3 ingredients!) was big news. Huge. And it has that whole molten lava thing going on, too. But it has eggs, and … more
Chocolate gluten free Flourless Cake for 1 (just 3 ingredients!) was big news. Huge. And it has that whole molten lava thing going on, too. But it has eggs, and many of you asked if it could be made in the microwave. Sadly, no. I promised to work on a microwave “mug cake.” You need instant gratification! And this tender gluten free cake for 1 is different. It’s meant to be microwaved for just about 1 minute at 1000 watts (you can easily adjust any microwave down with power levels), and there are all sorts of secrets to its delicate, non-rubbery success. But you know I’ll tell you all my secrets, right?
This cake for 1 is the only microwave cake I have ever had that doesn’t become hard as a rock or bouncy as a ball as it cools. When I started working on this recipe, I figured I’d give you instructions for how to make it in the microwave, and when I made it again just for myself I’d stick to the oven. I’d just never met a microwave cake I could really get on with. Until…
now. This cake need only be made in the microwave. Even when it’s not too hot to turn on the oven (I see you around the corner, summertime). There are, of course, a few secrets to success in this microwave cake for 1.
First secret to success: what’s not in there. No xanthan gum. For real. Just a basic, xanthan gum-free gluten free flour blend. And no eggs. Hey, you can even make this vegan by using vegan chips, nondairy milk and vegetable shortening in place of butter.
Second secret to success: adding a few chocolate wafers or chips to the middle of the batter. They melt pretty gently in the microwave, and help keep the cake moist as it cooks.
Third and final secret to success: Adjusting the power of your microwave to approximate 1000 watts by microwaving at a reduced power level if necessary. For example, my microwave is a basic, countertop LG model. I had absolutely no idea what its wattage was. So I looked it up! It’s 1200 watts. I either microwave the cake for up to 1 minute 20 seconds at 80% power, or closer to 1 minute at 90% power. Don’t be afraid to stop the microwave, check with a toothpick, and restart it. And err on the side of undercooking, rather than overcooking. Trust me!
Without further ado, I give you the best gluten free chocolate microwave cake for 1 anyone has ever had, anywhere (too much?):
4 tablespoons (35 g) xanthan gum free basic gluten free flour blend (23 grams superfine white rice flour + 8 grams potato starch + 4 grams tapioca starch/flour)
2 tablespoons (10 g) Dutch-processed cocoa powder (I use Rodelle brand and I buy it on amazon)
1/4 teaspoon baking powder
1/8 teaspoon kosher salt
2 tablespoons (24 g) sugar (can reduce to 1 1/2 tablespoons (18 g) for a less sweet version)
2 tablespoons (28 g) unsalted butter, melted
3 tablespoons milk (any kind), at room temperature
3 individual chocolate wafers or chips (any kind)
Grease a 4 ounce microwave-safe mug or mason jar and set it aside. In a small bowl, place the flour blend, cocoa powder, baking powder, salt and sugar, and whisk to combine well. Add the butter and milk, and whisk until well-combined and smooth, working out any clumps of cocoa powder that may have formed. The batter will be smooth and thickly pourable. Pour half of the batter in the prepared mug or jar, add the 3 chocolate wafers or chips, and cover with the remaining cake batter in an even layer.
Place the mug in your microwave oven and cook at about 1000 watts for 1 minute.* Test with a toothpick to see if it comes out clean. If not, cook for up to another 20 seconds at about 1000 watts. Allow to cool briefly before serving.
*Note: It is important to be able to approximate 1000 watts of power in your microwave oven. My microwave is 1200 watts, so I either microwave the cake for up to 1 minute 20 seconds at 80% power, or closer to 1 minute at 90% power.
P.S. If you have picked up copies of the Gluten-Free on a Shoestring cookbooks, thank you so much. This blog is made possible by … you!