Did you ever want cake, but not want extra cake around because you’ll eat it? Do you feel a constant need to explore new ways to spoil your resolutions? Do you want me to stop asking rhetorical questions? If the answer is YES, you need a quick cake recipe for emergencies.
For this single serve vanilla cake, I used a silicone mini bundt pan. It’s the only kind of pan that doesn’t have to be greased. And the cake pops right out without sticking. They’re available at Michaels or online. If you don’t have a mini bundt pan, bake the batter in a 6 ounce ramekin or mug.
Use your favorite all purpose flour, like the one from King Arthur Flour, or create your own custom blend. I love whole milk or hemp milk for baking, but grab whatever is handy. Feel free to experiment with coconut or raw sugar in this recipe, too. The subtle caramel taste of coconut sugar in a simple vanilla cake is out of this world.
2-Minute Microwave Vanilla Cake
Melt in a microwave safe cup:
1 tablespoon coconut oil or butter
Add to melted oil and stir well:
3 tablespoons milk
½ teaspoon pure vanilla extract
1/4 teaspoon baking powder
Pinch of salt
Add to cup and stir more:
4½ tablespoons flour
2 tablespoons sugar
Pour batter into a silicone mini bundt cake mold. Set on a paper towel, just to be on the safe side. Cake will puff up and could potentially spill over while cooking in microwave. Cook for 45 seconds at full power (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is. Let cool a bit before removing from pan. Yield: 1 single serve vanilla cake or 2 cupcakes
Normally, you’d blend baking powder and salt with other dry ingredients. But I think they have a better chance of getting mixed in thoroughly by adding directly to the wet ingredients like noted above.
Hungry for more? Check out some of my favorite gluten free recipes here.