Posted on October 24, 2012May 3, 2016 by Gluten Free Recipes Admin
One of my Twitter followers recently asked me for a gluten-free coffee mug cake recipe. I had never heard of a such a thing! So, curiosity got the best of best of me, and I had to get right on it. After a little research, I discovered that most recipes are actually a coffee cakethough you can make other cake recipes in a mug. I thought how great for those that are the only ones in their household that are gluten free to have their very own personal gluten free coffee cake, in minutes!
I attempted 4 different recipes. I tried making this with applesauce first, and it turned out too gummy. My third attempt was with milk and half an egg. That was way too much egg.The recipe below, my second attempt,using non-fat milk turned out the best. I almost inhaled it! It really turned out great, and my husband agreed. I’m sure it would turn out even better with whole milk. However, if needed,a non-dairy milk should work alright, as well.
I also experimented with different ratios of flour to butter and brown sugar for the cinnamon streusel topping. I found that the more moist the streusel is, the better the cake, however, it turns out a less attractive presentation. I went for a happy medium. If you don’t care what yours looks like, leave out 1/2 tablespoon flour, and just make sure your butter is very cold, and you cut the butter in quickly, to prevent softening. This way you’ll want to roll over and die. It’s heaven in minutes! Enjoy.
Note, the picture may not be very attractive, but I wanted to show you the texture of the cake. Hope it looks good enough to eat!
Gluten Free Coffee Coffee Cake in a Mug
Yield: Serves 1
The perfect coffee cake with streusel topping, made egg-free, and portioned for one!
Ingredients:
- FOR A 12-OUNCE MUG
- 2 tablespoons unsalted butter, softened
- 3 tablespoons granulated sugar
- 1/4 cup + 2 tablespoons Carla's All-Purpose Gluten Free Flour Blend recipe
- 1/4 + 1/8 teaspoons gluten-free baking powder
- Pinch of salt
- 3-1/2 tablespoons non-fat milk*
- 1/8 teaspoon pure vanilla extract
- 1-1/2 Tablespoons Carla's All-Purpose Gluten Free Flour Blend recipe
- 1-1/2 tablespoons light brown sugar
- 1/4 teaspoon ground cinnamon
- 1-1/2 tablespoons cold, unsalted butter
- Oil for mug
- FOR AN 8-OUNCE MUG
- 1 tablespoon + 1 teaspoon unsalted butter, softened
- 2 tablespoons granulated sugar
- 1/4 cup Carla's All-Purpose Gluten Free Flour Blend recipe
- 1/4 teaspoon gluten-free baking powder
- Pinch of salt
- 2 tablespoons + 1 teaspoon non-fat milk*
- 1/8 teaspoon pure vanilla extract
- 1 tablespoon Carla's All-Purpose Gluten Free Flour Blend recipe
- 1 tablespoon light brown sugar
- 1/8 teaspoon ground cinnamon
- 1 tablespoon cold, unsalted butter
- Oil for mug
For the Coffee Cake:
For the Streusel Topping:
For the Coffee Cake:
For the Streusel Topping:
Instructions:
- Oil an 8 or 12-ounce coffee mug; set aside.
- In a small bowl, cut butter into sugar with a fork until thoroughly incorporated.
- In a separate bowl (a little larger than a cereal bowl), whisk together the flour blend, baking powder and salt. Add the butter/sugar mixture, milk, and vanilla. Stir until incorporated.
- Spoon the mixture into the mug.
- In a separate bowl, combine the flour blend, brown sugar, and cinnamon. Cut the butter into the dry mixture using a pastry cutter or two knives until the size of peas form. Set aside 1 – 2 tablespoons.
- Add some streusel topping to the top of the batter in the mug. (It may appear too much, but it will distribute itself throughout the cake.)
- Cook in the microwave for 60 seconds. Add the reserved topping. Cook for an additional 20 seconds. Then cook in 10-second intervals until it stops falling when you stop the microwave, a total of 90 - 100 seconds. Serve warm.
To Make the Cake:
To Make the Streusel Topping:
* Milk may be substituted with applesauce, though it makes it gummy. I suggest trying a high protein milk instead, if you're dairy-free.
Because the streusel topping moves downward, coating the sides of the cup as the cake rises, I like to reserve about 1 - 2 tablespoons of the topping and add it after the cake cooks for about 60 seconds, then return it to the microwave to cook completely in 10 seconds intervals.
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