Chocolate Cake for One

Chocolate Cake with Peanut Butter Frosting for One

There are days when all I really want is cake. Chocolate cake to be precise, but I’m not in the mood to bake an entire cake. All I want is one serving (or maybe two), so I won’t be tempted to break my scale the next morning… Insert the Mug Cake (aka: microwave baking).

I must admit microwave baking just sounds outrageous, but I decided to dive into uncharted Laura Friendly baking territory, and give it a shot. I will be honest, the instant gratification made this whole adventure worthwhile. When you only have 10 minutes to spare and you really want cake… you can’t beat this!

So, today I have for you, one personal-sized, gluten-free chocolate cake, with a very tasty peanut butter frosting. The entire thing only takes about 15 minutes to make, and most of that time is just measuring! Enjoy! :)

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INGREDIENTS


Start to Finish: 15 minutes

Makes: 1 cake (or you can split this into two smaller cakes)

Chocolate Cake

• 4 tbsp Bob’s Red Mill Gluten-free All Purpose Baking Flour

• 4 tbsp sugar

• 2 tbsp cocoa powder

• ⅛ tsp baking powder

• ⅛ tsp baking soda

• ⅛ tsp gluten-free xanthan gum

• ⅛ tsp salt

• 1 large egg, room temperature

• 3 tbsp coconut oil, melted

• 2 tbsp applesauce, room temperature

• 2 tbsp soy milk, room temperature

• ¼ tsp gluten-free vanilla

• 2 tbsp gluten & dairy-free chocolate chips, optional

• 1 tbsp peanut butter, optional
  
  

Peanut Butter Frosting

• 4 tbsp creamy peanut butter

• 4 tbsp powdered sugar

• 2 tbsp soy milk

INSTRUCTIONS


Gluten-free Chocolate Cake for One (or Two)
Start to Finish: 10 minutes

1. Lightly grease a 16-oz. microwave safe mug (or ramekin) with coconut oil and set aside.

2. In a medium size bowl, whisk together the dry ingredients: gluten-free flour, sugar, cocoa powder, baking powder, baking soda, xanthan gum and salt.

3. In a separate bowl whisk together the wet ingredients: egg, coconut oil, applesauce, soy milk and vanilla.

4. Combine wet and dry ingredients together, whisking until smooth. Pour cake batter into the prepared mug (or ramekin), only filling halfway. If desired, drop a tbsp of peanut butter into the center of the batter, and sprinkle the top with gluten & dairy-free chocolate chips.

5. Place the mug (or ramekin) onto a microwave safe plate, and bake in the center of the microwave for 2 to 4 minutes. After 2 minutes, check to see if the cake is done by inserting a toothpick into the center – if it comes out clean, the cake is done. If the toothpick has cake batter on it, bake for an additional 1 to 2 minutes, checking every 30 seconds. note: because the microwave cooks so fast, you can over bake this cake very easily, making the whole experience very dry and unappealing

6. Remove the cake from the microwave and allow to cool for about 10 minutes.
   
   

Peanut Butter Frosting
Start to Finish: 5 minutes

1. In a small bowl, whisk together the peanut butter, powdered sugar and soy milk, until the texture is very smooth and creamy.

2. Slather onto your microwave cake and dig in!