I am generally not a big cake eater but when people started making mug cakes, I thought wow why not give it a try. Now, kind of hooked on them for a quick dessert. You can't beat a recipe that takes less than 5 minutes to make. No pre-heating the oven, no dragging out the blender and mixing bowls. Simple. The added bonus of this recipe, it has my favorite ingredient of all time, lemon. I love lemon. I can't help it. I just don't get tired of using them in recipes and making desserts with them. Not gonna apologize! Ok, back to mug cakes. The think about gluten free mug cakes really depends on the flour you are using. This recipe I used the King Arthur All Purpose Gluten Free flour (no they are not a sponsor). I also tried it with the Pillsbury All Purpose Baking Flour and it was much spongier. The other flour I used was the new Krusteaz Gluten Free flour. I didn't like the grittiness of this one. It is a good flour but you really need to let the batter sit for at least 30 minutes. Sorghum flour takes a while to absorb liquid and that is the main ingredient in this flour. Not that it is bad, you just really need it to sit a while, overnight is best but at a minimum 30 minutes. I have not tried any of the mug cakes with wheat flour but it should work just fine as the Krusteaz and the King Arthur are a 1:1 change ratio. Happy eating.
2 TBSP Gluten Free Flour
1 TBSP Lemon Curd
1 TBSP Sugar
Pinch of Baking Powder
Pinch of salt
Optional: Whip cream
Add egg and lemon curd in the cup and whisk until well mixed. Add dry ingredients and whisk.
Cook for 1 minute on high in the microwave.
If you turn this out on a plate, there is a layer of custard on the bottom (which would now be the top)
I hope you enjoyed this recipe. If you did, leave a comment below. I also have a YouTube channel where I feature many of my recipes. If you would like to check it out, click on this link: Bristlee One
Thank you for stopping by and remember, enjoy life.
It's the one you have,
Nutritional information obtained using CalorieCount.com. Analyzed without the whip cream.