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Gluten-free microwave cake, apparently
I don't know why this worked but it worked? (No gluten, dairy optional, tree nuts, egg.)
- 2 tbsp brown rice flour
- 2 tbsp buckwheat flour
- 1 tbsp almond meal
- 2 tbsp honey (or more. Up to 4 tbsp honey, but decrease the milk by an equal-ish amount. For no-honey diets substitute sugar, include all 4 tbsp milk.)
- 3 tbsp olive oil (I'm going to experiment with decreasing this because it makes a pretty rich cake as is, what with the almonds)
- 4 tbsp milk of some kind
- 1 egg
- 1/2 tsp baking powder (check label for gluten-free)
- pinch salt
- cinnamon or other flavoring as needed
1. Mix dry ingredients
2. Mix wet ingredients (mix well - the biggest risk in this recipe is insufficient egg-blending)
3. Pour into a 4x4ish pyrex dish or similar microwave-safe container
4. Microwave for three minutes (idk, on medium, or whatever) or until solid in the center.
The amazing thing is that this doesn't just make cake, this makes cake that you could credibly put frosting on and serve to someone (as long as you mix it well and don't end up with scrambled egg chunks in it). I might experiment with doing this in a round pyrex to make cake layers. For the record I have had some success with a banana-flaxseed vegan version in the oven. Also it's hilarious how quickly vegan baking skills reassert themselves. "Well, of course I have powdered flaxseed in the freezer," one says, having not been a vegan for like five years. "Doesn't everyone keep that stuff on hand for an emergency?"
- 2 tbsp brown rice flour
- 2 tbsp buckwheat flour
- 1 tbsp almond meal
- 2 tbsp honey (or more. Up to 4 tbsp honey, but decrease the milk by an equal-ish amount. For no-honey diets substitute sugar, include all 4 tbsp milk.)
- 3 tbsp olive oil (I'm going to experiment with decreasing this because it makes a pretty rich cake as is, what with the almonds)
- 4 tbsp milk of some kind
- 1 egg
- 1/2 tsp baking powder (check label for gluten-free)
- pinch salt
- cinnamon or other flavoring as needed
1. Mix dry ingredients
2. Mix wet ingredients (mix well - the biggest risk in this recipe is insufficient egg-blending)
3. Pour into a 4x4ish pyrex dish or similar microwave-safe container
4. Microwave for three minutes (idk, on medium, or whatever) or until solid in the center.
The amazing thing is that this doesn't just make cake, this makes cake that you could credibly put frosting on and serve to someone (as long as you mix it well and don't end up with scrambled egg chunks in it). I might experiment with doing this in a round pyrex to make cake layers. For the record I have had some success with a banana-flaxseed vegan version in the oven. Also it's hilarious how quickly vegan baking skills reassert themselves. "Well, of course I have powdered flaxseed in the freezer," one says, having not been a vegan for like five years. "Doesn't everyone keep that stuff on hand for an emergency?"