Gluten free caramel egg mug cake
This gluten free caramel egg mug cake recipe is super easy and is ready to eat in less than five minutes! Egg free and can be adapted to dairy free too!
Servings: 1 person
Ingredients
- 28 g butter (2 tbsp)
- 32 g plain gluten free flour (4 tbsp)
- 56 g caster sugar (4 tbsp)
- 16 g cocoa powder (2 tbsp)
- 1/4 tsp baking powder
- 45 ml water (3 tbsp)
- 1 Cadbury's caramel egg (cut in half)
Instructions
- Add the flour, sugar, cocoa powder and baking powder to a bowl and mix well.
- In a separate bowl, melt the butter in the microwave for 30 seconds. Add the water to the butter mix. Sift the dry ingredients into the bowl.
- Mix well until you have a smooth batter, then pour into a microwave-proof mug. Place one half of the caramel egg on top and microwave for 60 seconds.
- Place the second half of the caramel egg on top of the cake and microwave for another 20-30 seconds. Remove from the microwave, cool for a couple of minutes and then eat.
Notes
This recipe cooking time is for an 800 watt microwave, so you may need to adjust accordingly. This is for a cake which is firm on top but a little molten still inside and around the very edges. If you overcook it, it might go rubbery so just keep going a little at a time for the perfect texture.
Nutrition
Serving: 1person
