Wednesday, March 18, 2015

Single Serving Gluten-Free Nutella Mug Cake

Mug cake has been a truly life changing dessert since I discovered it one fateful day on Pinterest. I first tried The Moistest Chocolate Mug Cake by Table for Two before visiting the dietician. I made it with wheat flour and joyfully slurped it out of the mug. Later, after learning that I needed cool it with the wheat a bit, I delved into the world of recipe modification. Mug cake is worth the effort. While I was at it, I cut the recipe in half because the Table for Two cake really is a sickening amount of chocolatey goodness. If there is such a thing. So here's my recipe for a single serving of gluten-free, soy-free Nutella mug cake:

Single Serve Gluten-Free Nutella Mug Cake

(super moist and all that good stuff)

2 T King Arthur Gluten-free Flour
1 T Hershey's Cocoa
a pinch of baking soda
1 T sugar
a dash of salt
2T + 2 tsp milk
1 T sunflower oil
1 T Nutella

Toss everything except the Nutella into a microwave safe mug. Mix well. Drop in the Nutella. Do not stir. Microwave on high for 50-90 seconds. Check for doneness because microwave cooking times vary. My microwave takes exactly 70 seconds to bake the cake.

Start to finish, you can whip out a mug cake in about five minutes. It looks like this (picture above) when it's done. The top will spring back when touched. That is a Nutella volcano. It tastes as good as it looks, but we're not done. Put two scoops of your favorite ice cream right IN the mug.

Dessert night (and some other nights when I find myself eating one alone in the dark) never tasted so good. And gluten-free!