Jump to content

  • You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

You've Got To Try This...3 Minute Chocolate Cake

RissaRoo

By RissaRoo
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

RissaRoo Enthusiast
RissaRoo
Posted

I got this recipe via email from my stepmom, it called for regular flour and milk but I messed with it and came up with this gluten-free/Dairy free variation. I can't believe it!!!! Toss the ingredients in a mug, mix them up, and nuke it for 3 minutes. I thought it would be marginal at best, but it was REALLY GOOD and it seriously only took 3 minutes! One mug (I used a large mug) made enough for 2 people, easily. There was really not much difference between this and a cake baked in the oven! Three minutes to chocolate cake....Oh boy, this could be dangerous.

Chocolate Mug Cake

1 Coffee Mug

2 tablespoons rice flour

2 tablespoons tapioca flour

1/4 tsp. xanthan gum

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk (rice, soy or almond...I used almond)

3 tablespoons oil

3 tablespoons chocolate chips (optional)

Small splash of vanilla

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to share!)

:P

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • Replies 56
  • Created
  • Last Reply
purple Community Regular
purple
Posted

I am headin for the kitchen.

Well my watts are 900.

Sharing it...I am glad no one is home. :ph34r:

Be back in a few with the results....

P.S. what a cute idea, my dd will love this at her apartment...THANKS whether it works or not!

RESULTS: Fastest cake I ever made. Very chocolatey and I love chocolate. It makes alot. I used a big, wide soup mug and had plenty of room. At 900 watts, I let it bake 3 1/2 minutes.

I am going to bag up the dry ingredients. Then when I go visit my dd I will bag up the wet ingredients and she can learn to "bake" cakes.

How fun!!! THANKS RissaRoo!

Good thing to take to work for one of those hectic days. ;)

home-based-mom Contributor
home-based-mom
Posted
Three minutes to chocolate cake....Oh boy, this could be dangerous.

:P

No Kidding! :lol::lol::lol:

purple Community Regular
purple
Posted

How funny. Last night I bumped into another 3 minute mug cake recipe in a little cookbook someone gave me. It needs a big tweaking to be gluten-free and easy. You are supposed to use an electric mixer with it. Its white like an angel food cake. I never would have looked at it if you hadn't posted the chocolate mug cake recipe.

HAK1031 Enthusiast
HAK1031
Posted

no way!!! I can't tell you how many times I have craved chocolate and wanted a quick and easy recipe like this...now if only if were calorie free! lol

GRUMP 1 Contributor
GRUMP 1
Posted
I got this recipe via email from my stepmom, it called for regular flour and milk but I messed with it and came up with this gluten-free/Dairy free variation. I can't believe it!!!! Toss the ingredients in a mug, mix them up, and nuke it for 3 minutes. I thought it would be marginal at best, but it was REALLY GOOD and it seriously only took 3 minutes! One mug (I used a large mug) made enough for 2 people, easily. There was really not much difference between this and a cake baked in the oven! Three minutes to chocolate cake....Oh boy, this could be dangerous.

Chocolate Mug Cake

1 Coffee Mug

2 tablespoons rice flour

2 tablespoons tapioca flour

1/4 tsp. xanthan gum

4 tablespoons sugar

2 tablespoons baking cocoa

1 egg

3 tablespoons milk (rice, soy or almond...I used almond)

3 tablespoons oil

3 tablespoons chocolate chips (optional)

Small splash of vanilla

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!

Allow to cool a little, and tip out onto a plate if desired. EAT! (this can serve 2 if you want to share!)

:P

I got this the other day also from my cousin. But the one she sent was not gluten free and was just a bit different. It called for 4 tablespoons of flour, and 4 tablespoons of baking cocoa. Other then that aside from the Xanthan gum it is the same. I made it for my wife as she is not gluten free, she loved it. So then I made one for myself gluten free. But I did not use the xanthan gum it turned out just fine. I don't think you need it because of the egg that is in it it held together fine. I also used all purpose gluten free flour. Either way I think this is a very forgiving recipe. But now I am trying to figure out how to make it with some other flavor as I am not really a chocolate person. Any one have any thoughts on this?????????

Thank you,

Grump

purple Community Regular
purple
Posted
I got this the other day also from my cousin. But the one she sent was not gluten free and was just a bit different. It called for 4 tablespoons of flour, and 4 tablespoons of baking cocoa. Other then that aside from the Xanthan gum it is the same. I made it for my wife as she is not gluten free, she loved it. So then I made one for myself gluten free. But I did not use the xanthan gum it turned out just fine. I don't think you need it because of the egg that is in it it held together fine. I also used all purpose gluten free flour. Either way I think this is a very forgiving recipe. But now I am trying to figure out how to make it with some other flavor as I am not really a chocolate person. Any one have any thoughts on this?????????

Thank you,

Grump

I love chocolate but otherwise I was thinking the same thing.

Tweak this if you want to:

5 T. Carol's sorghum mix (sorghum, tapioca and potato starch) (maybe just use sorghum and tapioca)

1/8 tsp. xanthan gum

3 T. brown sugar (plenty sweet)

1/2 tsp. ground flax

1 egg

3 T. milk

3 T. oil

splash vanilla

The flavor was great but it rose up really huge in an oversized mug, then fell and was heavy and thick. I also put in 2 T. nestle butterscotch chips (not gluten-free!) but they melted so omit the chips. As Collette says "I made rubber" :lol:

I just googled- three minute microwave mug cake and saw lots probably all chocolate but who knows...you will have to make it gluten-free of course.

I just read on a blog to use a flour that has less protein......rice has less and sorghum has more....hmm

same blog tried it with spices instead of cocoa. Scroll a bit to find the recipe and gluten-free it. There is an eggless version too. And lots of tips/complaints.

Open Original Shared Link

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


ArtGirl Enthusiast
ArtGirl
Posted

I can't eat egg, so this is out for me.

BUT

I was thinking that you might be able to replace the cocoa with coconut flour and maybe up the vanilla.

Also, since cocoa is a bean, you could maybe replace with bean flour and then add another flavoring.

Just a thought.

I have a friend whose grandson is in college (he's Celiac) and this would be perfect to pack up for him. One could use vanilla powder instead of extract for easier storage.

home-based-mom Contributor
home-based-mom
Posted

If you want to plan ahead for "emergencies" :rolleyes::lol: you could mix up a larger quantity of the dry ingredients and then use as needed. Looks like 10 T (a bit less the 2/3 cup) of the mixture ought to do it!

Chrissyb Enthusiast
Chrissyb
Posted

I wonder could you use Pamela's Baking Mix in place of the flour?

jerseyangel Proficient
jerseyangel
Posted
If you want to plan ahead for "emergencies" :rolleyes::lol: you could mix up a larger quantity of the dry ingredients and then use as needed. Looks like 10 T (a bit less the 2/3 cup) of the mixture ought to do it!

Fantastic idea! :D This could come in very handy!!

purple Community Regular
purple
Posted
I wonder could you use Pamela's Baking Mix in place of the flour?

No, I wouldn't try it. The blog I was reading said to use low protein flour and Pam's has almonds. I think the safest is white rice like RissaRoo posted. I did try a brownie version that I liked way better, no eggy taste or texture but its not gluten-free. It was easier (only 1 minute) and really gooey like hot brownies. I gotta try to convert it to gluten-free next. Read dizzy-dees blog posted earlier.

purple Community Regular
purple
Posted
I wonder could you use Pamela's Baking Mix in place of the flour?

No, I wouldn't try it. The blog I was reading said to use low protein flour and Pam's has almonds. I think the safest is white rice like RissaRoo posted. I did try a "gluten" brownie version that I liked way better, no eggy taste or texture but its not gluten-free. It was easier (only 1 minute) and really gooey like hot brownies. I gotta try to convert it to gluten-free next. Read dizzy-dees blog posted earlier.

Well I just had to try it 2x and this is what I got: The first time I used tapioca and it was chewy and had too much oil + I might have cooked it a few too long.

2nd try is pretty good:

Brownie in a cup

2 T. white rice flour

2 T. potato starch

1/8 tsp. xanthan gum

2 T. baking cocoa

4 T. white sugar

1 1/2 T. veg. oil

2 T. water

Stir together dry ingredients, add wet and stir. Microwave 1 minute (to 1 1/2) , don't over cook it. It doesn't get big like the cake version.

It is much like brownies w/o the eggy texture and its egg and dairy free too. Have fun.

Tapioca flour is for chewy texture

Potato starch is for lightness

Less protein flour is for cakes

I am learning :)

ArtGirl Enthusiast
ArtGirl
Posted
... and its egg and dairy free too. Have fun.

Thank you so much for doing the experimenting without egg. I'm definitely going to give this a try TODAY!

Chrissyb Enthusiast
Chrissyb
Posted

I found I did have some flour to make this last night and it was yummy. I put some powdered sugar on it and shared it with my son who is not gluten free but has come to love everything I have made those far. He is always wanting what I make for myslef even though he has is own glutney foods in the house (haha).

IMWalt Contributor
IMWalt
Posted
no way!!! I can't tell you how many times I have craved chocolate and wanted a quick and easy recipe like this...now if only if were calorie free! lol

HAHA. I have the solution. check this out;

Open Original Shared Link

I made this bread last night and it is really good. My non-gluten-free son loves it. And the best thing is, It has no calories! Hard to believe, but just look at the nutritional information at the bottom. If you can't trust LandoLakes, who can you trust? :D:D

Walt

celiac-mommy Collaborator
celiac-mommy
Posted
I wonder could you use Pamela's Baking Mix in place of the flour?

YES YES YES!!!

I'm always up to a Pamela's challange :lol::lol: This is what I did:

4 TBS Pamela's

2 TBS cocoa powder

4 TBS sugar

1 egg

1 TBS oil

3 TBS milk

splash of vanilla

mix, microwave 3 minutes

It worked BEAUTIFULLY!!! I'm eating it in between typing :P

Katester Enthusiast
Katester
Posted

What an awesome idea!!! I've never heard of cake in 3 minutes. I'm definitely going to try this tonight!!! Sounds delicious!!!

celiac-mommy Collaborator
celiac-mommy
Posted
And the best thing is, It has no calories! Hard to believe, but just look at the nutritional information at the bottom. If you can't trust LandoLakes, who can you trust? :D:D

:lol::lol::lol:

This is SO my kind of cake :lol:

ArtGirl Enthusiast
ArtGirl
Posted
Eggless Brownie in a cup

2 T. white rice flour

2 T. potato starch

1/8 tsp. xanthan gum

2 T. baking cocoa

4 T. white sugar

1 1/2 T. veg. oil

2 T. water

Stir together dry ingredients, add wet and stir. Microwave 1 minute (to 1 1/2) , don't over cook it. It doesn't get big like the cake version.

It is much like brownies w/o the eggy texture and its egg and dairy free too. Have fun.

Tapioca flour is for chewy texture

Potato starch is for lightness

Less protein flour is for cakes

I made this eggless version Purple was so kind to post.

I did sub Arrowroot flour for the potato starch.

Also, I was nearly out of white rice flour so I ended up with some white rice superfine and brown rice superfine (yes, I was scraping the bottom of the barrel for this one :rolleyes: )

And, I added 1/8 tsp. vanilla powder

I nuked it for one minute-20 seconds. It was not fully cooked but the bits that were still sort of syrupy just seemed like frosting. Next time I'll cook it a little longer.

My husband and I shared it - was so rich that half a mug was enough. But, oh, so easy! I was so very surprised that the brownie was nearly cake-like, given no egg and no levening.

sickchick Community Regular
sickchick
Posted

Very cool, Rissa! :)

Katester Enthusiast
Katester
Posted

I tried this last night. Another bad baking experience. It ended up looking like a spongy cylinder. It didn't climb over the top of the mug or even touch the sides of it. It was very tough and chewy and not sweet at all. What am I doing wrong?!?! Every single gluten free dessert I've baked has turned out horrible!!!

Fiddle-Faddle Community Regular
Fiddle-Faddle
Posted

Katester, I made this 4 times, and the 3rd time turned out the way you describe. I realized later that I'd forgotten the sugar! :rolleyes: It's also hard to mix in those mugs--you might try mixing it in a large bowl, and then scraping the batter into the mug. But that leaves an extra dish to wash.

Hey, what part of Chicago are you from? I actually went to New Trier...

purple Community Regular
purple
Posted
Katester, I made this 4 times, and the 3rd time turned out the way you describe. I realized later that I'd forgotten the sugar! :rolleyes: It's also hard to mix in those mugs--you might try mixing it in a large bowl, and then scraping the batter into the mug. But that leaves an extra dish to wash.

Hey, what part of Chicago are you from? I actually went to New Trier...

Just making it is addictive...huh :huh::P:blink::lol:

I didn't really care about eating it, the fun was in the making and if it didn't turn out, only a little got thrown out instead of a whole cake.

purple Community Regular
purple
Posted
I tried this last night. Another bad baking experience. It ended up looking like a spongy cylinder. It didn't climb over the top of the mug or even touch the sides of it. It was very tough and chewy and not sweet at all. What am I doing wrong?!?! Every single gluten free dessert I've baked has turned out horrible!!!

Please read some of the comments on dizzy dees web site I posted earlier....lol :lol:

What are your allergies...maybe we can put our heads together and find you a goody that will turn out???

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to Mihai's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      33

      Pain in the right side of abdomen

      @Heatherisle, I would feel much less worried if you would insist that the doctors administer high dose thiamine hydrochloride (500mg x 3 daily) for several days, with a banana bag (all eight B vitamins, riboflavin makes it yellow like bananas). Electrolytes may become unbalanced, so monitoring is needed as well. Just to rule out Thiamine deficiency...
    2. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      1 Year Elimination Diet journey

      I don't know about this. Here's how I make kasha: boil water in a pot add the kasha, stir to mix, turn heat down to a gentle simmer for ~10 min, maybe 15, until tender remove from heat and serve There are lots of variations if you wish, like adding salt and butter. One variation that is really tasty, but kind of a pain, is to mix...
    3. xxnonamexx
      - xxnonamexx replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      1 Year Elimination Diet journey

      What's the reasoning of washing and rinsing kasha buckwheat for 12 hrs
    4. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      1 Year Elimination Diet journey

      I don't clean the kasha. It does take more than a minute but less than half an hour. However I understand the need for efficiency in the morning routine. I am not familiar with the lemon thing. Another one to consider is quinoa (I buy Kirkland, labeled gluten free). It is probably better to rinse the quinoa before cooking. I don't notice it myself but...
    5. Aretaeus Cappadocia
      - Aretaeus Cappadocia replied to xxnonamexx's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      7

      1 Year Elimination Diet journey

      I like the Wolff's brand coarse kasha in the grocery store, but I also like the Azure Standard products (AzureStandard.com) for buckwheat, amaranth and other ingredients. The Wolff's package in my pantry is labeled "gluten free". Azure says that their packaging plant has an allergen control program but almost none of their products are labeled gluten...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      134,052
    • Most Online (within 30 mins)
      10,442
    Les0924
    Newest Member
    Les0924
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.7k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • knitty kitty
      Pain in the right side of abdomen

      By knitty kitty · Posted

      @Heatherisle, I would feel much less worried if you would insist that the doctors administer high dose thiamine hydrochloride (500mg x 3 daily) for several days, with a banana bag (all eight B vitamins, riboflavin makes it yellow like bananas).  Electrolytes may become unbalanced, so monitoring is needed as well.  Just to rule out Thiamine deficiency, high dose thiamine should be administered for several days.  If no health improvement, look for something else. The symptoms your daughter is showing are seen in Wernickes Encephalopathy caused by Thiamine deficiency.  White spots in the brain including on the frontal lobe are seen in Wernickes Encephalopathy.  Blurred vision, balance problems, changed gait (wider stance to compensate for imbalance), tingling in hands and feet, ascending neuropathy, lower back pain, kidney pain, abdominal pain are all symptoms I have experienced when I had Wernickes.  The damage becomes permanent if not corrected quickly.  Korsakoff Syndrome follows with brain damage that cannot be reversed, and death following.   Doctors are not trained in Nutrition.  Doctors are taught Wernickes Encephalopathy only happens in Alcoholism.  My doctors did not recognize Wernickes Encephalopathy because I did not drink alcohol.  If it walks like a duck... Doctors do not realize that Malabsorption from Celiac Disease can result in severe nutritional deficiency diseases, including Wernickes.  Malabsorption of Celiac Disease affects all the essential nutrients, vitamins and minerals, our bodies need to function properly.  It's rare to have a deficiency in just one vitamin.  B12 Deficiency and Thiamine deficiency go hand in hand.   I had symptoms of deficiencies in many vitamins and minerals because my Celiac Disease was still undiagnosed at that time.  They laughed when I asked to be checked for Celiac Disease.  I was overweight (high calorie malnutrition).  I didn't match their " in the box" thinking.  I didn't match their concept of the wasting away, skin and bones stereotype of Celiac Disease.  My doctors wrote me off as "depressed".  I could feel myself dying.  I trusted what I learned at university about how vitamins work inside the body.  I recognized the symptoms of Wernickes and other nutritional deficiency diseases.  At home, I took 500 mg over the counter thiamine hydrochloride and had health improvement within twenty minutes.  I continued supplementing for months, with thiamine and B vitamins and electrolytes.  I continued to have health improvements.  I did suffer some permanent brain damage.  I have permanent vision problems and optic nerve damage.  Computer screens cause migraines.  I struggle through them to help others.   Ask for Thiamine and an Erythrocyte Transketolace Activity Assay.  This test is more accurate than a blood test for Thiamine level, but both tests take time, during which time permanent damage can be done.  The World Health Organization recommends thiamine administration before test results come back in order to prevent permanent damage.   Trying thiamine hydrochloride is simple and cheap and safe and nontoxic.  If high dose thiamine doesn't work, there's no harm done.  Try thiamine supplementation if only to rule out Thiamine deficiency....while there's still time. References: Thiamine Deficiency and Brain Injury: Neuroanatomical Changes in the Wernicke-Korsakoff Syndrome https://pmc.ncbi.nlm.nih.gov/articles/PMC12535404/ Concomitant Vitamin B1 and Vitamin B12 Deficiency Mimicking Thrombotic Thrombocytopenic Purpura https://pmc.ncbi.nlm.nih.gov/articles/PMC9887457/ Please have ears to hear.
    • Aretaeus Cappadocia
      1 Year Elimination Diet journey

      By Aretaeus Cappadocia · Posted

      I don't know about this. Here's how I make kasha: boil water in a pot add the kasha, stir to mix, turn heat down to a gentle simmer for ~10 min, maybe 15, until tender remove from heat and serve There are lots of variations if you wish, like adding salt and butter. One variation that is really tasty, but kind of a pain, is to mix the dry kasha with a beaten raw egg, heat the dry kasha/egg mixture in the pot for a couple of minutes (to coat the kasha and cook the egg), then add boiling water and finish like the "basic" recipe above. I seldom have the patience to do all of that, though.
    • xxnonamexx
      1 Year Elimination Diet journey

      By xxnonamexx · Posted

      What's the reasoning of washing and rinsing kasha buckwheat for 12 hrs
    • Aretaeus Cappadocia
      1 Year Elimination Diet journey

      By Aretaeus Cappadocia · Posted

      I don't clean the kasha. It does take more than a minute but less than half an hour. However I understand the need for efficiency in the morning routine. I am not familiar with the lemon thing. Another one to consider is quinoa (I buy Kirkland, labeled gluten free). It is probably better to rinse the quinoa before cooking. I don't notice it myself but a lot of people don't like unwashed quinoa because of saponins that are removed by a rinse. All of these are reheatable if you want to make a larger amount ahead of time. Also, it may be possible to use the "overnight oats" strategy with some or all of these, but I have to say I never even thought about it until writing this response.
    • Aretaeus Cappadocia
      1 Year Elimination Diet journey

      By Aretaeus Cappadocia · Posted

      I like the Wolff's brand coarse kasha in the grocery store, but I also like the Azure Standard products (AzureStandard.com) for buckwheat, amaranth and other ingredients. The Wolff's package in my pantry is labeled "gluten free". Azure says that their packaging plant has an allergen control program but almost none of their products are labeled gluten free. I have been relying on Azure a lot for my gluten-free diet and the global outcome has been good but I never know for sure for any given product. I eat something I bought from them pretty much every day. (wish I could tell you something more definitive) Full transparency: I was diagnosed with celiac by antibody test (10x the threshold) and by biopsy, and now my antibody levels are 1/10 of the threshold, so my diet appears to be very gluten safe. However, I never had any clear acute symptoms so I never know for sure when I'm consuming gluten.
×
×
  • Create New...