Gluten free chocolate mug cake
A gluten free chocolate mug cake filled with chocolate chips and sandwiched and topped with a cocoa-butter cream. The perfect cake for chocolate lovers!
Servings: 2 cakes
Ingredients
- 1 large egg
- 50 ml vegetable or rapeseed oil
- 50 g caster sugar
- 45 g gluten free self-raising flour
- 10 g cocoa powder
- 20 g dark chocolate chips (plus extra for topping)
For the frosting:
- 15 g unsalted butter (room temperature)
- 40 g icing sugar
- 1 tsp milk
- 1 tsp cocoa powder
Instructions
- Pour a few drops of oil into each mug (approx half a teaspoon) and use a piece of kitchen towel to grease the mug, ensuring the bottom and sides are covered. Set aside.
- In a bowl beat the egg, flour, sugar, cocoa powder and oil until combined using a fork or spoon. Fold in the chocolate chips and then pour the mixture evenly between the two cups.
- Microwave each cup (one at a time) for 70 seconds. This time may vary depending on your microwave - see notes. Once each cup is done, leave to stand for 30-60 seconds.
- Using a sharp, thin knife, gently cut around the edge of each cake to loosen it from the sides of the mug. Then flip it upside down firmly. The cake should come out as your lift the mug. Leave to cool for a couple of minutes while you make the frosting.
- For the frosting, beat all the ingredients in a bowl until smooth. Once this is made, cut your cake in half. Spread 1/4 of the frosting on one half, then sandwich the second half on top.
- Spread the rest of the frosting on top of each cake. Top with a few extra chocolate chips and then serve.
Notes
NOTE: I'm using an 800W microwave, so you may need to adjust your cooking times slightly if yours is different. I'd do this only a tiny bit though - you definitely don't want to cook them less than a minute or more than 90 seconds. Try adjusting by 10 seconds either way depending on wattage.
Nutrition
Serving: 2cakes
