Microwave Cake for 1: Gluten Free Cinnamon Bun Cake
4 tablespoons (35 g) gum-free gluten free flour blend (23 grams superfine white rice flour + 8 grams potato starch + 4 grams tapioca starch/flour)
1 tablespoon (6 g) powdered milk
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) granulated sugar
2 tablespoons (28 g) unsalted butter, melted
3 tablespoons (1 1/2 fluid ounces) milk, at room temperature
3 individual white chocolate chips
For a Simple Glaze
1/4 cup (29 g) confectioners’ sugar
1 to 2 teaspoons milk
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.