The Fix Is In–3-Minute Chocolate Cake

This post is linked to Friday Foodie Fix–Chocolate and Friday Foodie Fix–Agave.

There’s a recipe that’s all over the web. You have probably seen it. It’s the one where you make chocolate cake in a mug in the microwave … it puffs up over the sides of the mug and bakes in 3 minutes! I’m not sure of the original source of this recipe. I first saw it probably a year or more ago as a gluten-containing recipe on a forum and converted it to gluten free by simply replacing the flour with gluten-free flour. Because I’m not one who likes recipes overflowing out of containers, instead I make it in a bowl (9 inches wide and 4 inches deep), which ensures a flat, round cake. I then cut it into four equal pieces. I’ve made the 3-minute chocolate cake according to the gluten-free version of the original recipe numerous times, and it’s a good cake. It works equally well as a quick chocolate fix  for you and your family or as a simple dessert for guests, maybe with ice cream or fresh fruit. But, to be honest, the basic version doesn’t knock my socks off (and I really like my socks knocked off), so, I’ve been experimenting with variations of late.

When we were planning our latest girlfriends’ dinner this past week, the menu came together as prosciutto-wrapped figs, slow cooker pesto chicken with sweet potatoes (from Stephanie of A Year of Slow Cooking), and lemon basil ice cream. It was my friend’s husband’s lemon basil ice cream that  made that me think of the 3-minute chocolate cake. We were going for a “no-fuss” dinner. Not only would 3-minute chocolate cake meet that requirement, but it would also be a little complementary taste of chocolate. (I often wish that you could just get a teeny tiny dessert in restaurants, because all I really want is a few bites. I think the pleasure factor goes down after those first few bites.) I’d also get to demonstrate making this recipe for my friends. Making it wouldn’t heat up the kitchen and I could serve it while it was still warm. I really enjoy warm pies and cakes with ice cream. Thinking of high-end “flourless” restaurant desserts, I made a version using Honeyville blanched almond flour and full-fat coconut milk. All agreed the results were excellent. Both gluten free and dairy free, I’d be willing to wager that it tasted much better than the gluten version. There was absolutely no deprivation involved. The lemon basil ice cream was quite a pleasant surprise, too. The lemon flavor was light and the basil really added something … hard to describe, but almost a crispness factor. The combination of the chocolate cake and this ice cream was just the right ending to a very nice meal.

~Here’s the original recipe and all the variations I’ve made to date with descriptions and photos.

3 Min Chocolate Cake

Original 3-Minute Chocolate Cake (Gluten Free)

4 tbsp gluten-free flour (your choice; a basic gluten-free flour mix works fine—I use my Asian white rice flour and cornstarch mix*)
4 tbsp granulated sugar
2 tbsp cocoa
1 large egg
3 tbsp milk
3 tbsp oil (your choice; I like extra virgin olive oil best)

In a medium-sized bowl, mix flour, sugar, and cocoa. Add egg, milk, and oil. Mix well.

Microwave on high for 3 minutes. Let sit in the microwave for a few minutes more as the cake will still be rising and baking.

After cooling a bit, cut cake into four serving size pieces and ease out of bowl with a rubber spatula.

*It consists of three parts Asian white rice flour (much more finely ground that typical white rice flour) and two parts cornstarch. I make 5 lbs of this mix at a time. I use three 1-lb bags of Asian white rice flour and two 1-lb boxes of Argo cornstarch. Mix well, but gently in a very large bowl and then transfer to airtight storage containers (like Tupperware).

~The following version is the one I made for our girlfriends’ dinner. With lots of friends who avoid gluten-free flour mixes that contain rice flour and others that need to eat dairy-free, using almond flour and full-fat coconut milk works well. With the fat of the coconut milk, I was able to reduce the oil amount from the original recipe (and you may even be able to reduce it a little bit more if you like).

Chocolate Cake and Mtns 005

3-Minute Almond Chocolate Cake (Gluten Free, Dairy Free)

4 tbsp almond flour (Honeyville blanched almond flour works well; Bob’s Red Mill almond flour does not work)
4 tbsp granulated sugar
2 tbsp cocoa
1 large egg
3 tbsp coconut milk
2 tbsp extra virgin olive oil

In a medium-sized bowl, mix flour, sugar, and cocoa. Add egg, coconut milk, and oil. Mix well.

Microwave on high for 3 minutes.

Let sit in the microwave for a few minutes more as the cake will still be rising and baking. After cooling a bit, cut cake into four serving size pieces and ease out of bowl with a rubber spatula.

~Some folks really like using maple syrup, an unrefined sugar, as a sweetener. Because maple syrup is obviously liquid (versus granulated sugar), I was able to skip the milk and use less oil. This cake is very good. It’s not too sweet and just a tad drier than the other versions. The taste reminds me of the Texas Sheet Cake recipe if you’ve ever made that one. (I’m sure you could even make a small batch of the Texas Sheet Cake frosting or something similar to your liking to spread or drizzle over this cake.)

Chocolate Cake and Mtns 019

3-Minute Maple Chocolate Cake (Gluten Free, Dairy Free, Refined Sugar Free)

4 tbsp gluten-free flour
4 tbsp maple syrup
2 tbsp cocoa
1 large egg
2 tbsp extra virgin olive oil

In a medium-sized bowl, mix flour, maple syrup, and cocoa. Add egg and oil. Mix well.

Microwave on high for 3 minutes. Let sit in the microwave for a few minutes more as the cake will still be rising and baking.

After cooling a bit, cut cake into four serving size pieces and ease out of bowl with a rubber spatula.

~Since I am the queen of baking bananas (and, no, I haven’t counted how many are in my freezer at the current moment, but several less since I’ve been experimenting with this recipe LOL), I had to make a banana version. With our love of our bees’ honey (and 4 gallons harvested recently), I also wanted to use honey in the recipe. I had recently made a regular-sized flourless chocolate banana honey walnut cake (adapted from Elana’s flourless chocolate banana cake) that got rave reviews, so I employed the same methods for the 3-minute cake version. Oh, that version is nice. It comes out slightly thinner than the other versions, but you won’t care one bit. The combination of chocolate, bananas, honey, and walnuts is rich and flavorful—hard to beat. It would even be a great choice for breakfast in my opinion. And, uh, it’s quite good warm, and perhaps not fully set up even, with lemon basil ice cream on top. (Note:  I had hoped this version would be suitable for our gfe readers who are on the Specific Carbohydrate Diet (SCD), but I just learned that the SCD does not include cocoa or chocolate in any form. Perhaps an SCD-knowledgeable reader can offer some ideas on adding chocolate flavor that is SCD compliant.)

Chocolate Cake and Mtns 022

3-Minute Flourless Chocolate Banana Honey Walnut Cake (Gluten Free, Dairy Free, Refined Sugar Free)

1/3 cup mashed banana
4 tbsp honey
2 tbsp cocoa
1 large egg
4 tbsp finely chopped walnuts
2 tsp extra virgin olive oil

In a medium-sized bowl, mix banana, honey, and cocoa. Add egg, walnuts, and oil. Mix well.

Microwave on high for 3 minutes. Let sit in the microwave for a few minutes more as the cake will still be rising and baking.

After cooling a bit, cut cake into four serving size pieces and ease out of bowl with a rubber spatula and serve.

~Are you an agave fan? I’m not sure agave agrees with me, but I made this version below with agave and was quite pleased with the taste and appearance. With the liquid of the agave nectar and the full-fat coconut milk, I was able to reduce the amount of oil. Those of you who use agave nectar frequently may tweak this recipe even more per your personal taste … perhaps reducing the agave amount a bit.

3-Minute Gluten-Free, Sugar-Free, and Dairy-Free Chocolate Cake

4 tbsp gluten-free flour
2 tbsp cocoa
4 tbsp agave nectar
1 large egg
3 tbsp coconut milk
2 tbsp extra virgin olive oil

In a medium-sized bowl, mix flour and cocoa. Add agave nectar, egg, coconut milk, and oil. Mix well.

Microwave on high for 3 minutes. Let sit in the microwave for a few minutes more as the cake will still be rising and baking.

After cooling a bit, cut cake into four serving size pieces and ease out of bowl with a rubber spatula and serve.

~Okay, let me share my new favorite variation. Mr. GFE just flew back home from a scuba diving trip. He ended up flying first class to and fro (lucky duck!), so he brought two “airplane” bottles of Bailey’s Irish Cream home to me. (He also brought the miniature salt and pepper shakers. He thought they’d be great for camping. LOL) Ah, Bailey’s … new inspiration! Trying an Irish Cream variation of the 3-minute cake next just seemed like the best way to use one of those bottles. (Note: Bailey’s states that they can not say their Irish Cream is gluten free because the whiskey used to make it contains gluten before distillation. However, distilled alcohol has been proven to be gluten free. I’ve had no issues with Bailey’s Irish Cream, but I advise that you only drink Irish Cream that you feel comfortable drinking. You can read more here and here.) My plan was to use almond flour, substitute the Irish Cream for the milk, and keep other ingredients and amounts the same as the basic 3-minute cake recipe. However, looking at the mixture after adding one tablespoon of oil, I decided that no more oil was needed and, luckily, I was right. Oh, this is quite the heavenly little cake!

Chocolate Cake and Mtns 073

3-Minute Almond Irish Cream Chocolate Cake (Gluten Free)

4 tbsp almond flour (Honeyville Blanched; Bob’s Red Mill almond flour does not work)
4 tbsp granulated sugar
2 tbsp cocoa
1 large egg
3 tbsp gluten-free Irish Cream liqueur (or small “airplane” bottle)
1 tbsp extra virgin olive oil

In a medium-sized bowl, mix flour, sugar, and cocoa. Add egg, Irish Cream, and oil. Mix well.

Microwave on high for 3 minutes. Let sit in the microwave for a few minutes more as the cake will still be rising and baking.

After cooling a bit, cut cake into four serving size pieces and ease out of bowl with a rubber spatula and serve.

Note that all of these cakes and the individual servings have what I like to call an “artisan” look to them. Not too perfect … no two alike. If you feel the need, you can top with a dollop of whipped cream or ice cream. I think the sky’s the limit on how many variations you can make of these to satisfy your personal tastes. I’ve also added ¼ cup of coconut and ¼ cup mini chocolate chips to the basic recipe before and was very pleased with the results. Next, I think I’ll try Almond Orange 3-Minute Chocolate Cake … just substituting Grand Marnier for the Irish Cream. And, then I could try a 3-minute version of my Banana Kahlua Coconut Cake. How about a 3-minute yellow cake or pound cake? Then there’s the Nutella consideration. Nutella, egg, flour (or flourless), and coconut milk maybe. Or, how about frosting your basic 3-minute chocolate cake or individual servings with Nutella like Anali did her chocolate cake the other day—easy deliciousness. And, hey, what about a peanut butter version? Or peanut butter and Nutella—the cake version of these? Oh, my goodness, the possibilities are endless. Let’s have fun with this!

Not just gf, but gfe!

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52 Responses to “The Fix Is In–3-Minute Chocolate Cake”

  1. Katrina (gluten free gidget) on August 23rd, 2009 7:34 am

    I’ve made the basic recipe in a mug before. BUT, your other ideas are awesome! Thanks for sharing!

    • Shirley on August 23rd, 2009 8:42 am

      Good morning, Katrina–Thanks very much! I hope you’ll find some new quick favorites among my variations … or maybe even create some of your own that you’ll share. :-)

      Happy Sunday!

  2. Amy Green - Simply Sugar & Gluten-Free on August 23rd, 2009 10:12 am

    You brought back some childhood memories. My sisters and I were all overweight so my mom didn’t buy any sweets – doctor’s orders. We used to mix up all kinds of things and cook them in the microwave. She’d go to bake a cake and half of them mix would be gone because we ate it. Talk about being furious.

    Your cakes, though, are much more spohisticated than ours were. They look good enough to serve at a party. :)

    • Shirley on August 23rd, 2009 10:45 pm

      Hey, Amy–Those memories sound like they might be a bit difficult. I have some similar food-related memories myself. How very proud and happy you must be to have found your own food intolerances and resolved your weight issues. I know your blog, Simply Sugar & Gluten-Free, is an inspiration to many—including me.

      Thanks so much for the compliments, but if these cake versions are sophisticated, it’s due to the ingredients. Sophistication is often just simple and fine ingredients, which means we can all make sophisticated cakes. :-)


      • Amy Green - Simply Sugar & Gluten-Free on August 25th, 2009 10:07 pm

        You are so humble. :) I laugh now about some of the stuff we pulled on my mom. She really thought she could control what we ate.

        I haven’t stirred up one of your 3 minute cakes yet but I’m going to.

        • Shirley on August 25th, 2009 10:51 pm

          Hi again, Amy–Moms are almost always deluded with such ideas of control food-related or not … LOL … I think it’s a survival mechanism. ;-) When we get to meet one day, you’ll have to share some of your stories. Have fun with your 3-minutes of baking!


  3. H.Peter on August 23rd, 2009 10:25 am

    There is actually a company out of Asia that sells GF cake mixes for microwave use.

    Unbelievable but true.

    • Shirley on August 23rd, 2009 10:53 pm

      H.Peter–Hi there … good to see you again! Thanks for mentioning this info to our readers. I’m sure that some folks will be interested. :-) I have heard of a few companies that make such products. Of course, with me being a gfe girl, I just want to use ingredients I have on hand to whip up my own creation any time. I know, I know … I’m not helping the global economy that way, am I? LOL


  4. Lauren on August 23rd, 2009 12:28 pm

    Six cakes in one?! Wow – These all look delicious =D. I just don’t know which one to try…

    • Shirley on August 23rd, 2009 10:56 pm

      Hi, Lauren–That’s the beauty of this recipe … you can make whatever version strikes your fancy at any given time, or the one for which you have the ingredients. ;-) And, if you don’t have the exact ingredients, then get creative and come up with yet another variation—have fun, dear!


  5. Diane-thewholegang on August 23rd, 2009 1:47 pm

    We make this cake at our house too. We had to start limiting how often though as we were getting carried away with how easy it was.

    I actually made packets of the mix and put them into mugs for teacher gifts last year. New year, new teachers, more mugs. I even made extra kits for easy use. This year I’m going to see about making a travel one for my son at school. They have microwaves so it could work out well.

    We use sorghum flour instead of rice. It’s a one to one change out. I also use egg replacer since my son can’t eat eggs. We use almond milk and only a little agave but we add in 1/4 cup Enjoy Life chocolate chips. They are gluten free, dairy free and soy free. I also add in a pinch of baking soda and sea salt.

    Oh, and when we make the cake in the mug it’s a single serving. Sometimes we might share with one other person, but usually we’re eating it all ourselves. I guess we’re piggies!

    My son, who is a great baker, adds peanut butter.

    I’m intrigued with the addition of liquor. Might have to give that a try.

    So who got to eat all of those cakes?

    • Shirley on August 23rd, 2009 11:18 pm

      Diane–I think you’ve just helped out a ton of folks with their Christmas lists!! Thanks so much for all the details of your great gifts. I avoid any soy in my version as well. I can’t do sorghum, but I’m glad you shared that info for others. Do you think the baking soda makes them rise more and the salt gives a tad more flavor? I do like the idea of peanut butter, so I’m wondering if your son just adds a dollop to the basic recipe. Thinking of the peanut butter Nutella sandwich cookies I made a while back—oh, boy, were they exquisite.

      Now after I’ve praised you for all your help, you just had to ask that last question, didn’t you? LOL Mr. GFE helped some. He’s not a big cake person though so I had to spoon feed him to get his participation (now put a pie in front of him and it’s a different story). Of course, the girlfriends each had their share of the one cake. Bottom line though, I’ve eaten more than my share of cake this last week in researching this post. If they had been full-sized versions, I might have stopped at the first one … but still guess the piggy term comes into play for me, too. ;-)


  6. Alisa - Frugal Foodie on August 23rd, 2009 1:55 pm

    Oh my, you have been eating a ton of chocolate cake! I really like the almond version and will have to trial it out!

    • Shirley on August 23rd, 2009 11:21 pm

      Hi, Alisa–Yes, I’m “chocolate cake’d out” for the moment. But, it was worth it to share this chocolate cake quick fix/elegant dessert with you all. Oh, yes, that almond version is a winner. I think you’ll be very pleased. :-)

      Thanks so much for stopping by gfe!

  7. PattyBoots on August 23rd, 2009 2:31 pm

    I don’t suppose you could get the ice cream recipe? Pretty please? I’ve really gotten into making ice cream this year – it’s hard to get it home from the store and still edible when the closest decent store is 15-ish miles one way. Even with the “cold” bags. And I have a gargantuan basil plant in the back yard that’s just screaming to be turned into this.

    Also, I wonder if this cake would work with Pamela’s Pancake Mix as the flour? I’m not big on mixes of any type, really, but sometimes when time and need are on two different ends of the spectrum, something’s gotta give!

    • Shirley on August 23rd, 2009 11:41 pm

      PattyBoots–Hi, and welcome to gfe! I will certainly ask for the lemon basil ice cream recipe. I think my friend’s husband might be the type who sort of makes up the recipe as he goes and doesn’t write down exact measurements, but I’ll find out and report back. It really is quite a lovely ice cream. To be honest, if it had been a selection on a dessert menu, I probably would not have chosen it, but I really enjoyed it. And, so neat to use basil for a non-savory dish. :-)

      You and I seem to be on the same page as far as mixes. Pamela’s mix is both a baking and a pancake mix per the website and while it contains baking powder, baking soda, and xanthan gum as well as the flour ingredients, it should still work fine. The great thing about making a cake this size is that if the combination fails, you haven’t lost a large amount of ingredients or a ton of time. At even failures can often be used as a crumb topping, cookie crumb crust for pies, etc. Just pop the failure in the freezer until ready to use. But, hopefully, you’ll be eating your recipe happily as successful cake once cooling time is over! You might want to start out with the basic recipe before moving on to other variations.


  8. Mari on August 23rd, 2009 3:41 pm

    I have seen variations of this cake, but have never really tried it. I was delighted to see your conversion and the variations. It’s a great idea for a last minute fix when my husband decides he wants something sweet. That happens a lot at our house! My favorite almond flour is the kind I get at Trader Joe; Bob’s Red Mill makes some fabulous flours, but almond isn’t one of them. I have found it virtually unusable in most recipes, unless something calls for adding finely chopped almonds, and then I have used it. For anything else it’s Trader Joe all the way! I love your blog so much; it has given me so many great ideas and recipes. It feels like hanging out with a friend I’ve known forever. I love it that you are so hands on.

    • Shirley on August 23rd, 2009 11:58 pm

      It’s so good to see you again, Mari. I totally agree with you on Bob’s almond flour … finely chopped almonds is a much better description. I haven’t used Trader Joe’s almond flour, but I know they are well loved for many of their gf products. I think good almond flour ensures a baking product that doesn’t taste odd like some other gf flours can. Please let us know which variations you try out and if they satisfy your husband’s sweet tooth. ;-)

      And, now I just read the last part of your comment again … WOW, thank you ever so much for your sweet words! You have definitely made my day. I’m so flattered that I’ve both helped you out with ideas/recipes and that you’ve come to think of me as a friend. I look forward to seeing you here more at gfe and getting to know you better. :-)

      Thank you!

  9. Anali on August 23rd, 2009 4:05 pm

    OMG! My head is going to pop from the sheer deliciousness of it all! What an incredible post! And thanks for the shout-out. I’m so glad that I’m finally going to get to meet you. : )

    • Shirley on August 24th, 2009 12:03 am

      Hi, Anali–LOL … I know … there should be a warning label on this post with all these luscious little chocolate cakes, huh? ;-) Thanks so much for the enthusiasm and I’m happy to give the shout out as I really do believe the Nutella frosting is a brilliant idea. I know we’re all thinking, Why didn’t I think of that myself?

      I still can’t quite believe I’m actually going to BlogHer Food in San Francisco and will be meeting you and some of my other favorite blogger friends. It’s only a little over a month away. :-)


  10. Cid on August 23rd, 2009 4:14 pm


    We all ought to have a go at these recipes… only three minutes to cook and a minute to eat, just think how much time we’ll all have for talking :) With my kitchen ‘out’ at the moment I have no excuse so will definitely give it a go and report back.

    See you over at Melissa’s, Shirley and thanks again for this wonderfully adaptable recipe.


    • Shirley on August 24th, 2009 12:13 am

      Hi, Cid!–Welcome to gfe! It’s a real treat to see you here after trading comments with you over at Melissa’s great blog, Gluten Free for Good. :-)

      Oh, yeah, more time for talking and with these small cakes and sharing them, there won’t be any type of guilt involved. Appropriately, one of the alternative meanings of gfe is guilt free easily (per my good friend, Nance). :-) Glad these are recipes that will work while your full kitchen is out of commission!

      See you here and there … thanks so much for commenting,

  11. Gluten Free Steve on August 23rd, 2009 5:42 pm

    A three minute cake? Brilliant!

    • Shirley on August 24th, 2009 12:16 am

      Hey Steve!– :-) I’ll be waiting to see if you use one of the versions shared here or come up with your own creation!

      Thanks so much!

  12. Sandy on August 23rd, 2009 10:34 pm

    Here is a ice cream recipe your readers might enjoy over that chocolate cake of yours:


    4 cups frozen peaches, partially defrosted

    1 14oz can chilled full fat coconut milk,

    1/2 cup agave nectar

    1 teaspoon vanilla

    Combine all ingredients in blender. Blend then cover and put in refrigerator for 2 hours. Pour into ice cream maker and process for 20 minutes. I have the ice cream maker that you freeze for several hours. It does not need ice or salt.

    • Shirley on August 24th, 2009 12:22 am

      Hi, Sandy–Welcome to gfe! OMG, either this is the law of attraction in effect or you are an angel sent to me, or a little of both. The ice cream maker is ready, the peaches are ripe and on the counter, the coconut milk is already chilled, my homemade vanilla is always waiting, and while I’ve got agave, I was planning on using our honey—as soon as I found a good recipe to tweak. And, here you’ve handed it right to me! Please let me know if you have a source for this recipe, so I can give proper credit. (All of us who work hard creating wonderful dishes want to be given credit.) I’ll be whipping this one up after work tomorrow. I bet other readers will be thrilled you’ve shared this one as well! :-)

      Thanks and please let me know on the recipe source,

  13. Diane-thewholegang on August 24th, 2009 6:15 am

    I think I’m going to have to research something chocolate this week too. As for the peanut butter I don’t pay a lot of attention but I believe as soon as it comes out of the microwave, it gets the dollop. The baking soda does make it rise and the salt helps it along with that and the taste. Give it a try. You can even go back and try adding that to all of them. More cake !

    • Shirley on August 24th, 2009 2:02 pm

      Diane–Thanks for answering my additional questions! Makes sense on the baking soda and salt. I don’t think I’ll be following your last suggestion (ha ha), unless my support group wants to try a few variations tomorrow evening. Usually we have plenty of everything though—even desserts. :-) I always have these treats in my instant repertoire though!

      Good Lord, woman, how can there be chocolate coming out of the microwave and you not be paying attention? Personally, I don’t think I’d like a dollop of pb on top, so I’ll have to try some baked in. I think it will take place of some of the oil (if not all) that way, too.


  14. Kim, The Food Allergy Coach on August 24th, 2009 7:52 am

    I love the flourless idea! I’ll be trying that one this week! Thanks!

    • Shirley on August 24th, 2009 2:13 pm

      Hi Kim–Good to see you again! I hope you like the flourless cake. I’ll be interested to see if you improvise.

      You’ve been on my mind lately as I contemplate my entry for your month of hosting Go Ahead Honey, It’s Gluten Free! with your Chill-out theme. Must get my act together by Friday. I have some great ideas … now to just bring them to fruition. And, I’m also salivating over your latest post on flourless pancakes. :-) You have a lot of good stuff over at your blog I need to check out. (I’m woefully behind on my visiting.)


  15. glutenfreeforgood on August 25th, 2009 9:58 pm


    You never cease to amaze me! From crustless pizza to flourless chocolate cake to 3 minute mug cakes! Not to mention banana kahlua coconut cake (I’m definitely curious about that one). You always have some sort of a culinary GFE trick up your apron, don’t you?! Well, I don’t own a microwave, but I must admit, this is pretty intriguing to me. And mouth-watering! Everything looks delightful.

    Well done, Shirley. Now please pass me a chunk of that almond Irish cream chocolate cake (that’s a mouth full). Yum! And very creative!

    I’m impressed…

    Melissa, the boring beet girl

    • Shirley on August 25th, 2009 10:45 pm

      Hi Melissa–Good to see you, dear. As soon as it cools off enough here to make baking in the regular oven a pleasurable event, I’ll try one of these recipes in a couple of ramekins and see how quickly they bake. A chocolate quick fix might be in your future yet!

      Thank you, thank you for the kudos, beet girl … that last part is true, but you’re anything but boring. ;-) Anyway, we each have our specialties, don’t we? ;-) Hey, now that I have my new ice cream maker, I might be making your beet ice cream soon. I’ll be sure to do it when I’m not going anywhere though. LOL


  16. Kim, The Food Allergy Coach on September 20th, 2009 6:19 pm

    Hi Shirley,

    I finally got around to trying your flourless quick chocolate cake! I added a little baking powder just to give it a little more “spring” and boy…am I hooked! Thank you so much for sharing your experiments!


    • Shirley on September 20th, 2009 10:43 pm

      Kim–I’m thrilled that you had success with the flourless chocolate cake, and great idea on adding the baking powder! I was happy with the taste, but a little more spring would be good. Can’t wait to try your version next!

      Special thanks for reporting back!

  17. Brenda Wilkey on September 27th, 2009 11:54 pm

    This will make great Christmas presents for my sister and her family. They are recently diagnosed and she struggles with simple and fast recipes while trying to juggle her 4 kids. I just saw something similar for sale but this is a ton better if I can make it homemade. You gave us quite a selection to chose from. My husband will be thanking you also!

    • Shirley on September 29th, 2009 10:47 pm

      Hi Brenda–Welcome to gfe! What a great help you will be to your sister and her family. :-) These are really lovely little cakes, but they are really designed as more individual treats. Some are very moist and should be eaten right away. You might want to make a few to test out and see if they’d fit your needs for Christmas giving. Personally, I think some of the cookie recipes here (like flourless peanut butter cookies), a whole chocolate cake (like Mediterranean Chocolate Cake), or pie recipes might be better choices. Stay tuned for easy-to-make crustless pies.

      Hope you’ll find gfe very helpful … sorry if I disappointed about the 3-min chocolate cakes. They are terrific for sure, but may or may not be what you are looking for as gifts. One final note: if your family eats gluten, you will need to be extra careful in baking gluten free in your kitchen, ensuring that all gluten flours are stored away, work surfaces are cleaned well, measuring cups/spoons are cleaned well, and cookie sheets/pans are also thoroughly cleaned. Please feel free to email me if you’d like more help or info.


  18. Brenda Wilkey on September 29th, 2009 11:28 pm

    My family is actually all GF but my sister is new to this. I thought of putting the dry ingredients into a mug and then sending her the other items in a basket so she could make them for a little snack once in a while. I will be helping her in her transition to GF so she doesn’t get overwhelmed like most of us did when we made the switch. Thank you for your concern and help.

    • Shirley on September 29th, 2009 11:36 pm

      Hi again, Brenda–I see now! That’s a great idea! :-) You could even mix the dry ingredients together in the mug and seal it with plastic wrap. An oversized mug would be nice. Yes, homemade treats like these would be wonderful. Sorry I misunderstood.

      Thanks for clarifying and please spread the word on these little treats as I think they can make life easier and better (chocolate makes everything better, right?) for others who are gluten free.


  19. Gluten Free Steve on October 24th, 2010 9:00 pm

    I made this on Friday night (and I admit, I made it tonight, too!) with great results both nights. Talk about a great quick fix for dessert and a chocolate craving. Thanks for the great recipe!

    • Shirley on October 25th, 2010 11:43 pm

      Hey Steve–So great to see you! :-) Yes, this 3-minute chocolate cake can be amazing. I’ve even made one and served four people with it. I just cut the cake into 4 pieces and topped each with ice cream. Yum! there are so many variations, too. I love that. ;-)


  20. nicola @ gfreemom on November 21st, 2010 1:55 am

    Wow, wow, wow! Can’t believe that you have so many variations and that this is so quick and easy. Must must must try this one. Think it may end up being our Sunday treat.

    • Shirley on November 21st, 2010 12:24 pm

      Hey Nicola–Thanks, dear! Read the comments, too, for other ideas. Some folks suggest using a little baking powder, too. I haven’t tried that yet, but will eventually. :-) If you keep the proportions the same, you can do a lot of fun experimenting with this cakes. ;-) I love that one’s chocolate needs can get satisfied with one of these small cakes. They actually seems like quite a lot once you make one!


  21. Stacey J. Miller on November 21st, 2010 9:29 am

    I’m a fan of gluten-free microwave mug cakes, too. In fact, I’m the author of a book called “101 Recipes for Gluten-Free Microwave Mug Cakes” that you can find online at You’ll find a sample recipe there for a Blackberry Muffin Microwave Mug Cake. Enjoy!

    • Shirley on November 21st, 2010 12:29 pm

      Hi Stacy–It’s nice to see you on gfe! I can’t wait to get your book to review. I love that it also has recipes for intolerances other than gluten, like dairy-free and egg-free recipes. :-) I just looked and see your book, 101 Recipes for Gluten-Free Microwave Mug Cakes, is here on Amazon, too. That’s great news for folks like myself who tend to go there and order several books at once for convenience and to get that free shipping! The Blackberry Muffin mug cake does sound good!

      Thanks so much for stopping by gfe!

  22. terri O on February 18th, 2011 8:40 pm

    I think you have saved my life tonight! Feeling so sorry for myself–home alone–fam went out to dinner and hockey game :-( I saw this and thought, “I can do it!” So I got out my vita-mix and ground me up some brown rice flour! Then I mixed up the cake, added a T of coconut and 2T of pecans, cut it in fourths and layered two pieces. I put special dark Hersheys syrup over it and ate it all up!
    I have been so scared to bake anything–I sure hope I didnt gluten myself on accident doing it in this kitchen! This weekend I am revamping so I can keep my stuff separate from the rest of the supplies. THe cake has been down for about an hour and I still feel OK! Thanks for cheering up this sad woman!
    Terri O

    • Shirley on February 18th, 2011 9:04 pm

      Hey terri–Isn’t this little cake delightful? I’ve eaten it all myself or even split it into fourths and served it with ice cream at a girlfriends’ dinner. ;-) I love your version … YUMMMY.

      Bravo on making your own brown rice flour in your Vita-mix! That’s cool. :-) Yes, keep yourself safe please. Happy to cheer up with chocolate any time, dear!


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