Every cook, or eater for that matter, should have a backup plan. Case in point: a tornado and stormy weather on Wednesday meant no power for this baker. What to do? Make cake in a microwave that’s hooked up to a backup generator.
Mesquite flour adds the perfect spice note to this light and delectable cake. If you’re not familiar with mesquite, you should get to know it. The taste of mesquite flour is similar to cinnamon, but more mellow, with hints of toffee and caramel. I used half a tablespoon of Argentine mesquite as part of the total flour in this recipe.
Silicone mini bundt molds are perfect for this single serve microwave cake. They’re available at Michaels and online, but I still haven’t found more like the ones I already own and love. Anyone know if these are still around? Bueller?
Make a delectable single serve carrot cake with this easy gluten free recipe.
- 1 tablespoon coconut oil or butter
- ½ cup shredded carrots
- 1 tablespoon milk (hemp, almond or whatever is handy)
- 1 tablespoon applesauce
- ½ teaspoon pure vanilla extract
- 4.5 tablespoons gluten free flour
- 2 tablespoons sugar (brown or coconut sugar)
- ¼ teaspoon cinnamon
- ¼ teaspoon baking powder
- 1/8 teaspoon baking soda
- Pinch of nutmeg
In a microwave safe cup, combine oil or butter and shredded carrots. Cover and microwave on medium power for 2 minutes, stirring halfway. Carrots will soften substantially. That's important for this recipe.
Add milk, applesauce, vanilla, flour, sugar, cinnamon, baking powder, baking soda, and nutmeg. Stir well. Pour batter into a silicone mini bundt cake mold or 6 ounce mug. Set on a paper towel in the microwave, just to be on the safe side. Cake will puff up and could potentially spill over while cooking.
Cook for 1 minute at full power (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is. Let cool a bit before diving headfirst into cake.
Hungry for more? See what’s cooking at Gluten Free Wednesdays!