Gluten-Free Chocolate Mug CakeI’ve never been much of an early adopter when it comes to food.  Evidence?  I tried a single serving mug cake for the first time about a month or so ago.  A recipe from a very, very popular food blogger had just popped in my reader  earlier that day and I was in dire need of some chocolate.

My excitement about entering the world of mug cakes was premature:  that thing was a gummy mess.  It was my intense craving for chocolate that persuaded me to try again.  This time I turned to a recipe from Jessica over at the Novice Chef.   She promised that it was a winner and she delivered.  Big time.

Gluten-Free Chocolate Mug CakeHer recipe was easy to convert to gluten-free (although for full disclosure, I made it even MORE chocolatey) and nearly impossible to muck up.  I’ve used regular, coconut and almond milk… all with great success.  And despite the fact that I almost never measure carefully when I’m not working on a blog recipe, it’s worked every single time.  There’s a pretty big margin for error here folks.

So if you don’t have time to make my favorite gluten-free chocolate cupcakes, or don’t want any tempting leftovers around, then this one’s for you.  And if you’ve got somebody who is always sneaking a bite or two of your dessert, I should note that this recipe is easily doubled.  Just make sure to make it in a large bowl (or a giant mug) so that it doesn’t overflow while cooking in the microwave; the batter tends to rise up quite high about halfway through the process.  If you double the recipe you’ll also have to add some additional cook time.

Gluten-Free Chocolate Mug Cake 2

Gluten-Free Chocolate Mug Cake

Yield: 1 serving

Prep Time: 4 minutes

Cook Time: 1 minute

Total Time: 5 minutes

Ingredients:

* 2 Tablespoons sugar
* 1-1/2 Tablespoons rice flour
* 1 Tablespoon potato starch
* 2 Tablespoons cocoa powder
* 1/4 teaspoon baking powder
* pinch of salt
* 3 Tablespoons milk
* 1-1/2 Tablespoons oil
* 1 Tablespoon almond or another nut butter

Directions:

Combine the sugar, rice flour, potato starch, cocoa powder, baking powder, and salt in a mug and stir to mix. Add the milk, oil and almond butter and mix until smooth.

Cook for approximately 70 seconds in the microwave on full power. Serve immediately.