I have the best readers! Peggy Pickett of Canada has taken the Gluten Free Chocolate Cake in A Mug recipe and made a few revisions to turn it into her very own Gluten Free Raspberry Chocolate Cake in a Mug recipe. Not have a working microwave is getting harder and harder to bear with all of these delicious cake recipes!
She left this recipe in the comments of the original post, so I’ve moved them to a blog post to make the recipe easier for everyone to find. Here’s how the recipe came about in her own words.
Oh my. Chocolate cake in 5 minutes – dangerous! The day I got this recipe in the mail, my daughter brought home fresh raspberries she had picked herself, so of course we had to have chocolate cake with raspberries and whipping cream.
Our first try was a bit disappointing, it was more like a bland steamed pudding than a cake. Our next try we modified slightly: eliminated the xanthan gum, reduced the oil to 1 T, added 1/2 tsp double acting baking powder (I am in Canada), 1/2 tsp salt and 1/2 tsp vanilla, added 3 T plain greek yogurt. We always use soy milk for our gluten free baking. Baked it in my microwave for 4 minutes.
[The cake] was light, had a moist crumb but not at all crumbly, and the yogurt added a nice depth to the flavour profile.
I have now put the recipe away or I will be as big as a barn in a week! This is definitely a keeper recipe. Thanks for sharing it.
Gluten Free Raspberry Chocolate Cake in a Mug
(by Peggy Pickett)
4 Tbsp. Mary Frances’ AP gluten free flour mix
4 Tbsp. sugar
2 Tbsp. cocoa
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. vanilla extract
3 Tbsp milk (recipe tested with soy milk)
3 Tbsp. plain greek yogurt
1 Tablespoons oil
Mix flour, sugar, cocoa, baking powder and salt. Add the egg, milk, yogurt and oil and mix well. Pour contents into mug. Microwave for 4 minutes. Tip out onto a saucer for serving, and then top with whipped cream and fresh raspberries.
P.S. Be sure to check out the Gluten Free Ginger Cake In A Mug recipe too!