Gluten Free Coffee Mug Cake
This Gluten Free Coffee Mug Cake is moist and delicious. It comes together in less than 10 minutes, plus it’s vegan. If you are a coffee lover, you’ll definitely love this cake.
Equipment
- Measuring cups
- Measuring Spoons
- Large microwave safe mug
- Small spoon for mixing
- Small microwave safe plate
- Small bowl or coffee cup
Ingredients
- 1 tablespoons dark chocolate chips optional
- 1 tablespoon golden raisins
- ¼ cup Chantal's all-purpose gluten free flour blend
- 2 tablespoons sugar
- 1 tablespoon coconut flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- ¼ teaspoon vanilla extract
- ½ to 1 tablespoon instant coffee
- 5 tablespoons boiling water or you can use 5 tablespoons percolated coffee in place of the instant coffee and water
- 2 tablespoons vegetable oil or melted coconut oil
Instructions
- Mix in the desired amount of instant coffee into the boiling water.
- Add in all the dry ingredients into a large microwave safe mug, except for the chocolate chips, and raisins. Mix to combine.
- Add in the hot coffee, vanilla, and vegetable oil. Mix well to remove any clumps.
- Add in the chocolate chips and raisins into the mix, and give everything a quick mix. You can sprinkle a bit more chocolate chips on top if you prefer.
- Place the mug onto a microwave safe plate, and place it into the microwave. The plate is there to catch any spilling that might occur.
- Microwave on high for 1 minute and 30 seconds to 1 minute and 45 seconds.
- Serve warm or cold
Notes
Check your microwave wattage before you proceed with the microwaving process. Every microwave is different. Microwaves with higher wattages tend to cook the food a lot faster than those with lower wattages. Our microwave is 1100 W output which is the energy used to cook the food. At that energy level, I cook the mug cake for 1 minute and 30 seconds.
