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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 200.0
  • Total Fat: 11.9 g
  • Cholesterol: 53.4 mg
  • Sodium: 42.3 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.8 g

View full nutritional breakdown of Gluten Free Coffee Cake in a Mug calories by ingredient
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Gluten Free Coffee Cake in a Mug

Submitted by: ELENASAN

Introduction

This is a coffee cake variation on the standard chocolate mug cake. You can make it with 3 T wheat flour instead of the rice & tapioca flours and potato starch. You can substitute regular flour for the buckwheat, too, but the latter gives the cake a nice homey taste. But don't make it alone or you'll eat the whole thing. This is a coffee cake variation on the standard chocolate mug cake. You can make it with 3 T wheat flour instead of the rice & tapioca flours and potato starch. You can substitute regular flour for the buckwheat, too, but the latter gives the cake a nice homey taste. But don't make it alone or you'll eat the whole thing.
Number of Servings: 4

Ingredients

    2 Tbsp rice flour
    1 tsp tapioca flour
    2 tsp potato starch
    (you can substitute 3 T any GF flour for the above 3 ingrdients)
    1 Tbsp buckwheat flour
    4 Tbsp brown sugar
    1/8 tsp cinnamon
    1/8 tsp baking powder
    1 egg
    3 Tbsp milk
    3 Tbsp oil
    1/2 tsp vanilla creamer (or a splash of regular vanilla extract--judge by how gooey the batter feels)
    about 1 oz raisins

Directions

Note--I use a cereal bowl for mixing and lightly grease the coffee mug before pouring in the batter. You can just do all the mixing and baking in the mug, but it'll stick to the bottom.

Mix dry ingredients. In a separate dish, beat egg and milk together. Add to dry mix. Mix in oil until smooth. Drop in raisins.

Pour batter into lightly greased large coffee mug (at least 12 oz.) Nuke in a microwave for 3 minutes on high. When cool enough to touch, turn out onto plate to finish cooling.

Makes about a 6 oz cake. Nutrition info is for 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user ELENASAN.






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