Thursday, 2 April 2015

My Gluten-Free Chocolate Mug Cakes

My body hates wheat, and wheat hates my body. They have a bit of a war going on, they do. Quite a while ago, I realised that the reason for my constant discomfort and bloating was that particularly common grain. So for the most part, I've avoided the soft powdery embrace of any goodie or savoury treat that contains flour.

Since my denouncing of the substance, I've been tempted to eat wheaty things a few times, but each time have regretted it thoroughly. As a result, I've started experimenting with flour-free baking alternatives. (Gluten free flours are expensive!!)

Here's the recipe that I use to create two flour-free chocolate and banana mug cakes:

I was late with the camera. Sorry!
  • Bananas - 2
  • Egg - 1
  • Cocoa - 2 heaped teaspoons
  • Sugar - 4 teaspoons
  • Salt - 1/4 teaspoon
  • Baking Powder - 1/2 teaspoon

  1. If you have a blender, break the bananas up a bit and pop them into the jug. If not, pop them into a small mixing bowl, and proceed to mash them up as well as you can with a fork. I say 'as well as you can,' but actually, don't worry about making it too smooth. A few lumpy banana bits in the cake are not bad at all.
  2. Add all of the dry ingredients, and then the egg. (If you add the dry ingredients after the egg, they cause quite a bit of powder to puff up into your face when you start mixing things up.)
  3. Mix things up. If you're using a blender, this should take no time at all. You want the texture to be smooth, and the dry ingredients thoroughly and evenly combined with the wet. Obviously. That's what mixing is for. If you're mixing by hand, just use that fork again to mash things in nicely with the banana. 
  4. Pour the batter into two mugs. There's no need to line the mugs with butter or anything, because banana isn't as sticky as flour. The mugs are usually pretty easy to wash if you rinse them straight after eating the cake, or if you leave it to soak for a short while. 
  5. Microwave each cake separately for about one minute and twenty seconds. You can experiment with the perfect time for your microwave, just remember that less time will make a more gooey, moist cake, and more time will just allow the cake to dry out a bit more. You don't need to worry too much about overcooking it, because the banana stays very moist regardless. 
  6. Eat the resulting deliciousness as soon as it's ready. Hot gooey mug cakes are the best puddings, in my opinion. 

Well, enjoy the yummy gluten- and flour-free pudding! Say thank you for the recipe and share it with other people, if you like. ;) Bye!


  1. Potato flour is not expensive and makes a good cake. I have even used smash on occasion :-)

  2. I am checking my pantry. Do I have bananas? No. Do I want something sweet to eat? Yes. I will try this with mango, which is the only fruit I have, somewhat non-ripe. I will let you know how this goes...

  3. I only had avo. And the rest of the recipe...

  4. Oh my word - DELICIOUS! It worked perfectly, and yes, I did add 1 more teaspoon of sugar. FANTASTIC!!

  5. It's a good thing you didn't have mango! It doesn't work as a cake. Still a very yummy hot pudding, but it doesn't dry out enough, or stiffen up at all.
    But avo is a great idea! I look forward to trying that. :D
    And Grammy, I'm going to go plodding along at the shops to find potato flour very soon... Thank you!