Gluten Free Coffee Cake in a Mug
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbsp rice flour1 tsp tapioca flour2 tsp potato starch(you can substitute 3 T any GF flour for the above 3 ingrdients)1 Tbsp buckwheat flour4 Tbsp brown sugar1/8 tsp cinnamon1/8 tsp baking powder1 egg3 Tbsp milk3 Tbsp oil1/2 tsp vanilla creamer (or a splash of regular vanilla extract--judge by how gooey the batter feels)about 1 oz raisins
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.
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.
Nutritional Info 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
Member Reviews