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! Well, I made a gluten-free version. Yes, 3-Minute Gluten-Free Chocolate Cake!
![I love this reader-made version of my 3-Minute Chocolate Cake! This is the recipe that will give you your chocolate fix and pronto! [from GlutenFreeEasily.com] (photo)](https://glutenfreeeasily.com/wp-content/uploads/2013/04/3-Minute-Chocolate-Cake-Shelly.jpg)
3-Minute Gluten-Free Chocolate Cake (thanks to gfe reader Shelly for this photo!)
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 always knock my socks off (and I really like my socks knocked off) and I like experimenting with recipes, 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 sharpness aspect–or perhaps a brightness 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 below as well as all the variations I’ve made to date with descriptions and photos.
3-Minute Gluten-Free Chocolate Cake Recipes
Simple and good chocolate cake! It gets the job done nicely--and most importantly, quickly!--with basic ingredients. Some readers have commented that they like to add a pinch of baking soda or baking powder for more lift and a pinch a sea salt for that wonderful contrast and slightly heightened chocolate flavor.Original 3-Minute Gluten-Free Chocolate Cake
Ingredients
Instructions
Notes
A grain-free dairy-free version of the 3-minute chocolate cake. 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 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.)3-Minute Almond Chocolate Cake (Grain Free, Dairy Free)
Ingredients
Instructions
Notes
Healthier 3-minute chocolate cake for one or tow. Some readers have commented that they like to add a pinch of baking soda or baking powder for more lift and a pinch a sea salt for that wonderful contrast and slightly heightened chocolate flavor.3-Minute Gluten-Free Maple Chocolate Cake (Gluten Free, Dairy Free, Refined Sugar Free)
Ingredients
Instructions
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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.)
When your chocolate craving hits and you need a quick grain-free option, this Flourless Chocolate Banana Honey Cake is the solution! Even suitable for Passover. One reader added a pinch of baking powder to give this cake more lift---great tip!3-Minute Flourless Chocolate Banana Honey Walnut Cake (Gluten Free, Dairy Free, Refined Sugar Free)
Ingredients
Instructions
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A gluten-free dairy-free alternative sweetener version of the 3-minute chocolate cake. Some readers have commented that they like to add a pinch of baking soda or baking powder for more lift and a pinch a sea salt for that wonderful contrast and slightly heightened chocolate flavor.3-Minute Gluten-Free, Dairy-Free Agave-Sweetened Chocolate Cake
Ingredients
Instructions
Notes
When you need an Irish cream-flavored cake for one---maybe two to share---and you need it quickly!3-Minute Almond Irish Cream Chocolate Cake (Gluten Free, Grain Free)
Ingredients
Instructions
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!
Katrina (gluten free gidget) says
I’ve made the basic recipe in a mug before. BUT, your other ideas are awesome! Thanks for sharing!
Shirley says
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!
Shirley
Amy Green - Simply Sugar & Gluten-Free says
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 says
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. 🙂
Shirley
Amy Green - Simply Sugar & Gluten-Free says
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 says
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!
Shirley
H.Peter says
There is actually a company out of Asia that sells GF cake mixes for microwave use.
Unbelievable but true.
Shirley says
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
Shirley
Lauren says
Six cakes in one?! Wow – These all look delicious =D. I just don’t know which one to try…
Shirley says
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!
Shirley
Diane-thewholegang says
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 says
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. 😉
Shirley
Alisa - Frugal Foodie says
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 says
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!
Shirley
PattyBoots says
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 says
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.
Shirley
Mari says
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 says
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!
Shirley
Anali says
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 says
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. 🙂
Shirley
Cid says
Shirley,
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.
Cid
Shirley says
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,
Shirley
Gluten Free Steve says
A three minute cake? Brilliant!
Shirley says
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!
Shirley
Sandy says
Here is a ice cream recipe your readers might enjoy over that chocolate cake of yours:
PEACH ICE CREAM
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 says
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,
Shirley
Diane-thewholegang says
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 says
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.
Shirley
Kim, The Food Allergy Coach says
I love the flourless idea! I’ll be trying that one this week! Thanks!
Shirley says
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.)
Shirley
glutenfreeforgood says
Shirley,
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 says
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
Shirley
Kim, The Food Allergy Coach says
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!
Kim
Shirley says
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!
Shirley
Brenda Wilkey says
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 says
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.
Shirley
Brenda Wilkey says
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 says
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.
Shirley
Gluten Free Steve says
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 says
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. 😉
Hugs,
Shirley
nicola @ gfreemom says
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 says
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!
Hugs,
Shirley
Stacey J. Miller says
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 http://www.microwavemugcakes.com. You’ll find a sample recipe there for a Blackberry Muffin Microwave Mug Cake. Enjoy!
Shirley says
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!
Shirley
terri O says
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 says
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!
Hugs,
Shirley
Debbie says
I just made your 3 Minute Chocolate Cake, and it was really good. So unbelievably fast too. I’m not sure if my measurements on the the flour was right, so I thought I’d ask you. I used 3 Tbls white rice flour, and 1 Tbls cornstarch. The cake came out a little dense, but could have been because my measurements were off. My husband who has Celiac disease, and Crohn’s loved it !
Shirley says
Hi Debbie–It’s good to see you here on gfe again! I just realized that I never replied to a previous comment of yours (boo). Welcome to gfe and I’m so glad that your husband enjoyed this so much but, yes, your measurements are off. The mix is 3 parts white rice flour to 2 parts cornstarch and your ratio is 3 to 1 vs 3 to 2. The easiest thing to do is mix up a batch of the flour mix and have it on hand to just measure your 4 tbsp from. So you could mix up a batch using 1 1/2 cups of white rice flour and 1 cup cornstarch (or you could do an even smaller amount like 1 cup white rice flour and 2/3 cup cornstarch) and have that mix in a container (which you can leave on your counter or in your pantry) ready to go for future microwave cakes. 🙂 Does that make sense? If you still find your cake a bit dense after using the proper ratio in your mix, you might wish to add a pinch of baking soda or baking powder and possibly a pinch of sea salt as well. Other readers have noted in comments that those ingredients give some lift to the recipe and in the case of the sea salt, you’d get that little contrast that often works so nicely with chocolate.
Hope that helps! Enjoy!
Shirley
Debbie says
Thanks Shirley, that’s a good idea to have some made ahead. I was trying to figure the 3:2 ratio based on 4 TBLS, since it was a spur of the moment idea to make the recipe, so I didn’t take the time to make your flour mixture before hand. Next batch should come out much better. Thanks for responding, I appreciate it ! Debbie
Shirley says
You’re welcome, Debbie! After further pondering, here are the exact measurements you’d use if you wanted to make the mix up every time “as you go,” so to speak. It would be 2 tablespoons + 1 teaspoon of white rice flour and 1 tablespoon + 2 teaspoons of cornstarch. I’ll add that to the recipe in the Notes section. 😉 But for less measuring and more “instant” gratification, having a small batch of this flour mix on hand might be worthwhile and you might find that you enjoy using it in other recipes. I actually use that mix for pretty much everything if I’m not making a grain-free recipe. For example, it only takes 1/4 cup of that mix to turn most pies into crustless versions (like Crustless Pumpkin Pie).
Shirley
Debbie says
Thanks for figuring that our for me, nice to know ! Debbie
Shirley says
You’re welcome, Debbie. I’m sure everyone will appreciate the info. 🙂
Shirley
Patty B says
What is the wattage of your microwave, please? I have a really wimpy microwave and I’m going to have to adjust the cooking time for more than 3 minutes. Thanks! The basic cake is delicious, even with guesswork as to time.
Shirley says
Hi Patty–Welcome to gfe! 🙂 My current microwave is 800W. Hope that helps some!
Shirley
Patty B says
Thank you, Shirley. Love your blog!
Shirley says
You’re welcome, Patty! Thank you so very much! 🙂 Hope you have a wonderful Thanksgiving!
Shirley
Sam says
I know you made this recipe awhile ago, but i stumbled on it tonight. Holy cow!! Being a college student with Celiac can be super difficult at times. Add on to that limited resources? Almost impossible. But wow this recipe!! This is the first cake I have had in two years! its fantastic. thank you so much!
Shirley says
Hi Sam–Welcome to gfe and you’re welcome on the recipe, of course! And I’m thrilled that this simple recipe was such a hit with you and is a lifesaver for a gluten-free college student! 🙂
Thanks so much for taking the time to comment!
Shirley
Renate says
Super ideas, love your recipes. Just one question…I tried the banana mug cake and it wasn’t what I expected it be (soft and spongy); where did I go wrong? I did everything the recipe said (in the exact order), twice. I even tried to bake it (blaming my-so-complicated-micro-I-hate-it) but didn’t succeed…:'( Mug Cake is not my thing, not even the gluten flour recipes worked out. In conclusion, please please help.
Shirley Braden says
Hi Renate–Welcome to gfe! Thanks, too, for the kind comments. However, I’m so sorry this recipe didn’t work out for you. I haven’t made this particular version in a while, but I’ll give it a go again and report back when I do. I will say that by nature it might be a slightly softer cake than the other recipes here. The finely chopped walnuts sort of create a “flour” for it though and usually give it plenty of substance, so to speak. Did you make sure the walnuts were finely chopped? I chop mine in my mini chopped and I end up with small bits of walnuts and ground walnuts as well. I’ll report back later, but I do wonder if something might be off with your microwave if other recipes have not worked for you. You can bake any of these cakes in the oven, but it usually takes 15 or 20 minutes for them to bake when you do that.
Will be back soon with my report …
Shirley