Gluten free mug cake
Nut free, xanthan gum free, dairy free option, vegan option*Cups and measures are in Australian cups and measures. Australian tablespoons are 20ml as opposed to the more common 15ml. Use gram and ml for international accuracy.
Ingredients
- 40g fine, fresh white rice flour
- 20-25g caster sugar (depending on your sweet tooth)
- 1.5g (scant 1/2 teaspoon) baking soda (not baking powder) see notes
- 25g thick plain yoghurt (I used Jalna Lactose free Greek)
- 40ml (2 tablespoons)* milk of choice (I used lactose free full cream) USA, NZ and Canadian users: 40ml is roughly 2 1/2 tablespoons in your measurements
- 25g butter, melted
- 10ml (2 teaspoons) vinegar or lemon juice
- 1/2 teaspoon vanilla bean paste or extract (optional)
Instructions
- Whisk together the dry ingredients in a small bowl. Whisk in the wet ingredients until a batter forms. Once it has, whisk for an additional 10-15 seconds until the batter thins slightly.
- Decant the mixture into a large heatproof mug. Cook for 1 minute or until the mug cake is firm yet springy to the touch. The timing will depend on your individual microwave.
- Allow to cool for a minute or two before serving. I like to top mine with some ice cream and sprinkles, but anything goes.
Notes
- It is super important to be precise with your baking soda measurement. Adding too much will result in a salty metallic taste to your mug cake.
- Use unsweetened plant based yoghurt, milk and butter for a dairy free/vegan version.
Tried this recipe?Let us know how it was!