I know this recipe has been all over the internet for years now, using regular all-purpose flour. I’ve tried that one and it doesn’t taste good at all. The texture just isn’t right – too rubbery. Maybe I didn’t find the right recipe? Anyway, we’re gluten-free now…
So, when I substituted Pamela’s Gluten-Free Baking and Pancake Mix for the regular flour, it came out good enough to fill my husband’s craving for something chocolate and sweet. The texture is not exactly like chocolate cake, more spongy, but we make this often enough that it is something we look forward to enjoying. It has good flavor and we can whip it up anytime we want a sweet treat.
I think it’s really important to use a baking mix that has baking soda, salt and baking powder already in it, or add it on your own. I know there is a Gluten-free Bisquick mix on the market now, and it may work in this recipe, but I have not tried it, so I can’t make any promises.
The other important piece of this recipe is the microwave wattage. If you don’t know the wattage of your microwave, check the manual that came with it. Or, look for the sticker with a serial number and other small printing on it. The sticker may be located on the back of the machine or when you open the door, it might be facing you. Somewhere on that sticker it should say what the wattage output is – microwaves have varying amounts of outputs, usually from 700W to 1400W. (My microwave is 1200W output, so I have to adjust it for this recipe.)
If you want to get the correct cooking time for your microwave for this recipe, click here and it will bring you to a Microwave Conversion chart. Scroll down to the “Convert Microwave Cooking Times” box and enter 1000 in the “From Wattage” box, enter your microwave’s wattage in the “To Wattage” box and enter 3 minutes, 0 seconds. Press “GO” and the chart will give how much time to cook this recipe using your microwave on HIGH. I’m sorry if this sounds a bit confusing, but it will help the recipe come out better, I promise!
Let me know how it comes out when you try it… I’d like to hear your ideas and suggestions! Enjoy!
Five Minute Gluten-Free Chocolate Mug Cake
4 tablespoons Pamela’s Baking & Pancake Mix
1 tablespoon sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons milk
2 tablespoons canola oil
½ teaspoon vanilla extract
2 tablespoons chocolate chips
In an extra-large coffee mug, add the first three dry ingredients and mix well. Add the egg, milk, oil and vanilla extract and mix very well until completely combined. Add the chocolate chips on top – don’t stir in. Place mug in the microwave oven and cook for 3 minutes at 1000 watts (oven watts may vary, adjust power or time accordingly). The cake will rise near the top of the mug and fall again – this is normal! Allow to cool slightly and tip onto a plate. Cut in half lengthwise and serve with vanilla ice cream or whipped cream, if desired. Makes 2 servings.
- Gluten-Free Chocolate Mug Cake (yesiwantcake.com)
- Gluten Free Coffee and Chocolate Cake (rubellesmoon.com)