Chocolate Cake in a Cup- Gluten Free Style

"After finding a great quick cake in a cup recipe I decided to make it gluten free and it turned out great."
 
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photo by maryb22245 photo by maryb22245
photo by maryb22245
photo by mae2september photo by mae2september
Ready In:
5mins
Ingredients:
9
Yields:
1 cake
Serves:
1-2
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ingredients

  • 4 tablespoons gluten-free flour
  • 4 tablespoons sugar
  • 3 tablespoons cocoa powder
  • 1 dash salt
  • 1 egg
  • 3 tablespoons milk
  • 3 tablespoons oil
  • 1 teaspoon vanilla
  • 3 tablespoons mini chocolate chips
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directions

  • In a large coffee cup mix together dry ingredients. Stir in wet ingredients. Mix well. Add chocolate chips. Put the cup in the microwave for 3 minutes high power. Let sit for a minute or two to cool just a bit and enjoy.
  • We enjoyed this plain but you could always put a gluten free frosting or powdered sugar on the top.

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Reviews

  1. Heaven! I made this tonight after craving something chocolatey all day. This is so good and rich and super chocolatey, reminds me more of a really good brownie. I made it in a single serve baking dish instead of a coffee cup and it's huge! This one will be a favorite go-to sweet tooth emergency dessert for me. Thanks for sharing the recipe Chef, I am highly appreciative!
     
  2. I made this recipe with a friend the other night, and we LOVED IT!!!<br/>It was super quick, super easy, and DELICIOUS!!!!<br/>It was so chocolatey, a bit like the cousin of chocolate pudding :)<br/>We LOVED it, and we reccomend it to anyone who likes chocolate!!!
     
  3. Made to recipe and it was way too strong on the cocoa.
     
  4. used an egg replacer, allergic to eggs. Was just too bitter. tried cooking an additional 1 min. because too mushy 1/2 way through. Maybe the egg replacer made it that way. I feel like it was a waist of ingredients.
     
  5. Wanted a quick recipe and found this. We were so excited! We were disappointed though. The cake was very spongy and had a bitter taste. But, adding more chocolate chips definitely made it taste better. Next time, I would use a pinch of baking powder to lift it. Not sure why it was so spongy, maybe the gluten free flour?
     
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Tweaks

  1. Cut the cocoa back to 1 Tbls, sugar to 3 Tbls and increased flour to 5 Tbls. I also used orange essence instead of vanilla
     

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