Microwave Cake for 1: Gluten Free Cinnamon Bun Cake

Microwave Cake for 1: Gluten Free Cinnamon Bun Cake

This 1 minute, microwave Cinnamon Bun Gluten Free Cake for One has a point to make. Someone (not me) once said (again, not me) that having kids means learning how to hide the good food.

I am making these Cake for 1 recipes in the hope that, instead of hiding the good food in the very top cabinet where short people can’t reach, you’ll just hide the good food … in plain sight.

Gluten Free Cinnamon Bun Cake for 1 in One Minute

This way, you’ll never be more than 5 or 6 minutes away from a tiny little moist, tender and fragrant cinnamon bun cake that is not made for sharing. Before the children even smell what’s going on, you’ve polished off the whole cake.

Let’s celebrate ourselves, why don’t we. Yeah yeah yeah food is not love and everybody knows that. But sometimes a mini cake for 1, ready in just a few minutes, is what you need to remember to breathe.

Gluten Free Cinnamon Bun Cake for 1 in One Minute

Now these are not fully grown Gluten Free Cinnamon Buns (and quick as that recipe from from my Quick & Easy Book is, it takes more than a minute). But you barely have to dirty 3 bowls (cut that down to two bowls if you’re okay with some lumps in the batter).

Gluten Free Cinnamon Bun Cake for 1 in One Minute

And you can cook this tiny cake for 1 in anything microwave-safe. I’ve made it in everything from mini mason jars and mugs to an ice cream bowl. Success & high-fives all around, every time.

Gluten Free Cinnamon Bun Cake for 1 in One Minute

Be sure to read the recipe carefully if you’re not familiar with my microwave cake for 1 methods from my gluten free chocolate cake for 1 recipe. I’ve got alllll kinds of simple tips for microwave-cake-success the first time. Happy You Day, friends. And cheers to that.

Like this recipe?

Prep time: Cook time: Yield: 1 serving


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)

1 tablespoon (6 g) nonfat dry milk, processed until fine in a blender or food processor

1/8 teaspoon baking powder

1/8 teaspoon kosher salt

Scant 1/4 teaspoon ground cinnamon (or to taste)

1 tablespoon (14 g) packed light brown sugar

1 tablespoons (12 g) sugar

2 tablespoons (28 g) unsalted butter, melted

3 tablespoons milk (any kind), at room temperature

3 individual white chocolate chips

For a Simple Glaze
1/4 cup (29 g) confectioners’ sugar

1 to 2 teaspoons milk or buttermilk


  • Grease and lightly flour the entire inside of a 4 ounce microwave-safe mug or mason jar and set it aside. In a small bowl, place the flour blend, dry milk, baking powder, salt, cinnamon, and sugars, and whisk to combine well. Add the chips, and toss to coat the chips in dry ingredients. In a separate small bowl, place the butter and milk, and whisk until well-combined. Create a well in the center of the dry ingredients and pour in the butter and milk mixture. Whisk the batter until it is smooth. Pour the batter in the prepared mug or jar.

  • 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 before turning the cake out onto a plate for serving.

  • To make the glaze, place the confectioners’ sugar and 1 teaspoon of milk in a small bowl and mix well. Add more milk drop by drop until you have a smooth but thickly pourable liquid. Spoon over the cooled cake and serve.

  • *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 haven’t yet, please pick up your copy of Gluten-Free on a Shoestring Quick & Easy! Thank you so much for making the blog possible with your support!

Comments are closed.

  • […] Cinnamon bun microwave cake for one. […]

  • May 22, 2013 at 8:50 PM

    This cracked me up because I really do need to either hide my own stash of treats or make something I know my kid (and husband) doesn’t like – but making a one-serving dessert is even better! I am getting some dry milk asap.

  • Jen
    May 22, 2013 at 12:23 PM

    Yes, I’m familiar with “accidentally” putting yummy foods up too high for the littles to reach (cough, um, Nutella….) but usually I don’t even have any good GF things to hide. You know, too much effort sometimes to make something separate So, thank you for giving me a reason to make yummy stuff just for me!

  • lettergirl
    May 22, 2013 at 11:41 AM

    I have been making single serving peanut butter cookies as an after-school snack since my daughter started kindergarten — and her freshman year of high school ends tomorrow! It was the first recipe I converted to GF when she was diagnosed with celiac. I am so excited to try your new cake for one recipes, and even more, to show my baking-resistant daughter how to make them herself. They will be the perfect addition to our pre-sophomore-year “life skills” lessons: you know — laundry, balancing a bank account, and CAKE.

  • chris
    May 22, 2013 at 11:30 AM

    Bess you….

  • Michelle Morton Stringham
    May 22, 2013 at 11:22 AM

    This looks very yummy. Any suggestions for dairy free? I can get around the liquid milk by using almond milk, but the dried milk..? I always love your recipes and am able to make most dairy free. Thanks for doing what you do Nicole.

    • Emily Wallner
      May 22, 2013 at 2:01 PM

      There are numerous dry non-dairy milks out there– I have personally seen soy, chestnut, and homemade ND dry milk blends. If you are not near any co-ops or places like that, look online. Amazon has a good selection. Do be careful if you have a casein allergy or are lactose intolerant– some soy powdered milk alternatives contain casein or lactose. Always, always read the ingredient list.

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