I am not a lover of microwaves. In fact, when my old one broke, I decided not to buy a new one. I would much prefer the extra counter space. However, this "experiment," as my husband liked to call it, was short lived. He eats all the leftovers in the house, and the microwave was essential. As the saying goes, "If you can't beat 'em, join 'em." Forging ahead with that spirit - here is a gluten free, egg free microwave coffee cake. This recipe is perfect when:
|Prep time: 5 minutes
Although you can mix this batter right in the mug, I prefer to grease the cup with a little butter and sugar (much like you grease and flour a cake pan but use sugar instead).
Combine the gluten free flour, baking powder, salt, xanthan gum and sugar in a small bowl. Add the buttermilk, melted butter and vanilla. Stir to combine. Scrape into prepared mug.
Combine the instant oats, chopped nuts, brown sugar, vegetable oil and cinnamon in a small bowl. Mix well. Sprinkle on top of the batter.
Microwave for 1 minute. Continue with 10 second bursts until a toothpick inserted into the cake comes out clean. It will take approximately 1 minutes, 30 seconds depending on the mug and the strength of your microwave.
If you want to add a sweet glaze, whisk together 1/4 c. powdered sugar and 1 T. milk. Drizzle over the cooked cake.
In order to make this cake even faster, stir up a large batch of the dry and store it in your pantry. Then just measure out 4T + 1/2 tsp of the dry mix in order to make the recipe.
Try substituting gluten free butterscotch chips, chocolate chips, etc for the gluten free instant oats.