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Chocolate Chip Sorghum Microwave Mug Cake (Gluten-Free)
Courtesy of "101 Recipes for Gluten-Free Microwave Mug Cakes" by Stacey J. Miller. BPT
Ingredients
| 1 egg | 1/2 tsp guar gum, xantham gum, or tapioca flour | |
| 2 tbsp Yoplait® French Vanilla yogurt | 1 tbsp sorghum syrup (pure sorghum) | |
| 3 tbsp soymilk | 3 tbsp gluten-free almond flour | |
| 2 tbsp oil | 5 tbsp gluten-free brown or white rice flour | |
| 1/8 tsp McCormick® vanilla extract | 1 tbsp potato starch | |
| 1/4 tsp Argo® baking powder | 2 tbsp HERSHEY’S® semi-sweet chocolate chips |
directions
Total:
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1
Prepare your microwavable mug by coating the inside lightly with PAM Original cooking spray. Mix the ingredients in a small bowl. Beat egg first with a spoon and mix in other liquid ingredients. Then add dry ingredients and mix until you've removed all the lumps.
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2
Pour the batter into the mug (do not fill more than halfway) and smooth the top with a spoon. Thump mug firmly on the tabletop six times to remove excess air bubbles. Place mug on top of a microwavable small plate or saucer.
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3
Bake for 3 - 4 minutes. Check for doneness by inserting a toothpick in the middle of the microwave mug cake and removing the toothpick. If the toothpick is dry, the MMC is done. Wait 2 minutes, then run a butter knife along the inside of the mug, and tip the cake into plate. Position the mug cake so that the slightly rounded surface is on top. Your microwave mug cake will now look like a slightly overgrown muffin.
notes
Fancy stuff: Frost the Chocolate Chip Sorghum Microwave Mug Cake with sorghum syrup (pure sorghum), or split the MMC in half, and frost each half individually (in which case you'll end up with two separate MMCs — or you can reassemble the frosted halves to create a layered MMC). Decorate, if you wish, with HERSHEY’S® semisweet chocolate chips.
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