Gluten Free Vanilla Mug Cake | Cake in 2 minutes
Make a moist and tender single-serving gluten free vanilla mug cake with a quick blend of butter, sugar, applesauce, sugar, gf flour, and baking powder. No eggs needed, and you've got tender cake in a couple minutes!
Servings: 1 mug cake
Equipment
- Microwave-safe mug
Ingredients
- 2 tablespoons (28 g) unsalted butter softened or melted and cooled
- 3 tablespoons (45 g) smooth applesauce
- ½ teaspoon pure vanilla extract
- 2 tablespoons (25 g) granulated sugar
- ⅛ teaspoon kosher salt
- 6 tablespoons (54 g) gum free gluten free flour blend (Or all purpose gluten free flour blend: see Recipe Notes for details)
- ½ teaspoon baking powder
- 1 teaspoon edible gluten free confetti nonpareils, or sprinkles (optional)
Instructions
- Grease a microwave-safe mug or mason jar with at least an 8-ounce capacity and set it aside.
- In a mixing bowl or measuring cup, place the butter, applesauce, and vanilla, and whisk vigorously to combine very well. Add the sugar and salt, and whisk again to combine.
- Add the flour blend and baking powder, and whisk until smooth. Add the optional edible decoration, and mix until evenly distributed throughout the batter.
- Pour the batter into the greased mug, and smooth the top.
- Place the mug in your microwave oven and cook at about 1000 watts for 1 minute 45 seconds.
- 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.
Video
Notes
About microwave wattage.
It’s important to be able to approximate 1000 watts of power in your microwave oven. My microwave is 1200 watts, so I tend to cook on 80% power (1200 watts x 80% = 960 watts). When in doubt, go with a lower power and cook for a bit longer.
About the flour blend.
If you use my gum-free gluten free flour blend, you’ll need 36 grams superfine white rice flour + 12 grams potato starch + 6 grams tapioca starch/flour. It makes a more tender, but less high-rising cake.
If you use an all purpose gluten free flour, I recommend (mock) Cup4Cup, but (mock) Better Batter works, too. As always, the flour blend you use matters. Remember, when we bake gluten free, the biggest difference in ingredients is the flour. How could it not matter?
About the mug you use.
If you use a smaller mug than 8 ounces, just place the mug on a microwave-safe plate to catch any spills. It’s a mug cake. It’ll all be edible.
