Microwave Cake for 1: Gluten Free Chocolate Cake
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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?[pinit]Microwave Cake for 1: Gluten Free Chocolate Cake

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…

Microwave Cake for 1: Gluten Free Chocolate Cake

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.Microwave Cake for 1: Gluten Free Chocolate Cake

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.

Microwave Cake for 1: Gluten Free Chocolate Cake

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.

Microwave Cake for 1: Gluten Free Chocolate Cake

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?):

Prep time: 5 minutes       Cook time: Approximately 1 minute       Yield: 1 serving
Ingredients

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)

Directions
  • 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.

Love,
Me

 

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!

  • Chris

    perfect perfect perfect perfect…. but I need even LOWER fat for the celiac pancreatitis girl heading off to college. I’m wondering if one of those ‘light’ margarine things would work. We’ll have to give it a try. Do you have an equivalent weight for chocolate chips vs the chocolate wafers?
    thanks

    • http://www.facebook.com/jennifer.sasse Jennifer Sasse

      Chris – I hear you completely as I am one of those overweight people with gluten issues and also prefer low fat/carb items. I just love Nicole’s recipes because they make my mind wander and think up low fat versions using her recipes as a base. It always helps for me to start with something and Nicole does that for me. I have found that unless she specfically says something has to be a certain way, I can find a pretty good low fat sub for it. Even for the milk that she says, “low fat is fine, no fat is not” – I use low fat coconut milk that actually has more fat than skim milk but less carbs and calories so it’s even BETTER than skim milk. Of course I do this all at my own risk as I don’t expect Nicole to test every single variation in her NY kitchen. I’m just so grateful that she is here leading the way! THANKS NICOLE!

      • Donia Robinson

        Well said, Jennifer. :) I totally agree.

  • Jennifer Small

    I was just scouring the internet the other day for a quick, single microwave cake. I gave up because I don’t trust everyone’s sites like I do yours. So excited to try this!! Thanks!

    • gfshoestring

      That’s great, Jennifer! I’m flattered. :)
      xoxo Nicole
      P.S. Most microwave cakes are awful!

  • Ariana

    In the old, glutinous days, I used to microwave a single serving of no more pudge brownies. With FF cool whip, it was delightful. This is an ideal replacement, thank you!

    • gfshoestring

      Ariana, are you new around here, because I find myself wondering where you’ve been all my life! Thank you so much for answering someone’s question about what flour to use in the White Sandwich Bread from book 1 on that other post. I love it when readers answer each others’ questions!! Stick around, okay?
      xoxo Nicole

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  • Amanda

    You mention that this is made ith eggs. When do you add the eggs and how much?

    • gfshoestring

      Amanda, I actually say there are no eggs in this recipe. There are eggs in another recipe that I have for chocolate cake for 1, as I say in the post.
      Nicole

  • Swarna

    Nicole
    Where i can buy these mugs and the ones you used for nila cookie layered dessert?

    • gfshoestring

      They are small canning jars, Swarna, made by Weck. You can find them online and in some brick-and-mortar stores.
      Nicole

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  • Trish Ackermann

    Ok, readers, where can one find a (g) measurement? Before I go looking, thought you might all have a simple answer:) I am so blessed to have found this web sight! Thank you, Nicole et al!

    • Scales are fun

      with a kitchen scale. They make gluten free cooking a lot easier, and they’re petty cheap. I got mine for about $15. different flours have different densities, so a cup of teff won’t be the same as a cup of corn flour so it’s really hard to make substitutions if you don’t have the right flours, unless the recipe is written in grams: the cake needs 35 grams of flour and it doesn’t matter if you use the flour specified or if you use your own combination of flours.

      The (g) means grams. 28 of them make an ounce.

  • Deb

    Oh my goodness I feel like a kid again, with my easy bake oven which is actually my microwave! I altered this slightly to use soy milk (since I cannot have dairy), and, I reduced the fat to 1/2 tbsp and instead added apple sauce. SO AMAZING so delish. Next attempt I plan to try with a little raspberry preserves in the middle too…..not sure if it will work but its a good thing to try out.

    Thank you SO MUCH Nicole for all your fabulous ideas! I have both your books and recommend them to everyone!

    Deb

    • gfshoestring

      Hi, Deb, So true that these microwave cakes are like Easy Bake Oven cakes! And I’m so glad you’re customizing. That’s the fun of it, since you know you won’t be wasting a lot of ingredients if something goes wrong. The preserves in the middle should work great! Thank you so much for your support, Deb. It truly means the world to me.
      xoxo Nicole

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/microwave-cake-for-1-gluten-free-chocolate-cake/
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