Gluten Free Chocolate Mug Cake (by the oz)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 7
- Amount Per Serving
- Calories: 60.5
- Total Fat: 1.0 g
- Cholesterol: 26.7 mg
- Sodium: 21.8 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 0.7 g
- Protein: 1.8 g
View full nutritional breakdown of Gluten Free Chocolate Mug Cake (by the oz) calories by ingredient
Introduction
The beauty of this little cake is that it takes hardly any time to make, you don't dirty lots of dishes, and you don't have lots of leftovers to tempt you. The nutrition info is calculated BY THE OUNCE (7 oz cake). If you eat the whole thing yourself in one sitting, multiply the numbers by 7. Better yet, share it with a friend or two. The beauty of this little cake is that it takes hardly any time to make, you don't dirty lots of dishes, and you don't have lots of leftovers to tempt you. The nutrition info is calculated BY THE OUNCE (7 oz cake). If you eat the whole thing yourself in one sitting, multiply the numbers by 7. Better yet, share it with a friend or two.Number of Servings: 7
Ingredients
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4 Tbsp of any GF baking flour (I use 2-2/3 Tbsp rice flour, 2-2/3 tsp potato starch, and 1-1/3 tsp tapioca flour)
4 Tbsp sugar
2 Tbsp unsweetened baking cocoa
1/8 tsp baking powder
1 large egg
3 Tbsp milk (I use nonfat)
3 Tbsp oil (use something healthy like canola or olive)
small splash of vanilla extract
Opt: 2 Tbsp chocolate or peanut butter chips (not included in nutrition info)
Directions
In a large microwavable mug (at least 12 oz.--I use a 14 oz latte mug which is ideal), mix together dry ingredients with a fork or spoon.
Crack and beat egg in a separate saucer, then mix into dry ingredients. Add milk and oil and vanilla and mix well. Lightly fold in chips.
Place mug in microwave for 3 minutes on high. Voila--cake. When it's cool enough to handle, loosen around edges with butter knife and turn out onto a plate or wax paper to cool completely.
I get a 7 oz cake with this recipe--for me, about 3 servings. I've done the nutritional info by oz so you can decide your own serving size.
Crack and beat egg in a separate saucer, then mix into dry ingredients. Add milk and oil and vanilla and mix well. Lightly fold in chips.
Place mug in microwave for 3 minutes on high. Voila--cake. When it's cool enough to handle, loosen around edges with butter knife and turn out onto a plate or wax paper to cool completely.
I get a 7 oz cake with this recipe--for me, about 3 servings. I've done the nutritional info by oz so you can decide your own serving size.
Member Ratings For This Recipe
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MARRAM53
I have made this recipe using Almond Flour, Egg Beaters. This is amazingly delicious and rich. While you can make the whole recipe as one serving, I use the small pyrex dishes to make 2 servings - some fresh berries with Greek yogurt sweetened with Agave Nectar and a splash of vanilla --- YUM ! - 8/12/10
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CLKENEALY49
The calorie count is wrong as it should be 89.9 per servings per the ingredients if use the that are listed, as the oil alone is 360kcal for 3T. The total calorie count is 629.6kcal. I used stevia less oil & coconut flour the cake falls apart & is dry. - 8/27/16
Reply from ELENASAN (8/28/16)
As I said at the end of the recipe, it makes a 7 oz cake and the nutrition info is BY THE OUNCE. I just added that to the opening paragraph, too. I let the Spark calculator figure it with the ingredients listed.