Sunday, January 19, 2014

Gluten Free Chocolate Mug Cake

The picture is terrible, but microwave mug cakes are almost never made and eaten in situations conducive to good photography.  Think about it -you make them in the evening when the sun has gone to bed, and eat them in your pajamas cuddled up in your sheets.
Microwave cooking is just something I've never been 100% comfortable with. Somehow the idea of putting food into a metal box to be fried with rays of mysterious electricity from the inside out just didn't thrill me.

Don't get me wrong -for baked potatoes, butter that's too firm, and those amazing steamable bags of fresh beans, the microwave is king. But for "food food?" Nah.

Most people seem to share my aversion, but with the exception of the remarkable single-serve mug cake. For those times when you're hungry and no one is available to split a pint of ice cream (and the guilt) with you.

I've never made such a cake, but tonight seemed like just the night. I was still a bit peckish from an early dinner of leftovers, and cuddled up cozily with my kitty.

Gluten Free Microwave Mug Cake
1/4 cup Brown Rice Flour (feel free to experiment, but do NOT use corn, potato, or tapioca starch -it will turn very gummy)
1/4 cup Sugar
2 (domed) tbs. Cocoa Powder
Pinch salt
1 tsp. espresso powder
1/4 tsp. vanilla extract
2 tbs. melted butter (or other fat)
1/4 cup milk (I used 2%, but you can use any or even nondairy milk)

Mix dry ingredients together in a large mug. Add wet ingredients and stir with a fork. Microwave at full power for 1 minute 30 seconds for a gooey, undercooked brownie and 2 minutes for a fully cooked, cakey brownie.

Serves 1 ;)

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