This is a gluten-free and low carb variation of the mug cake made in microwave oven.
My husband is trying to find low carb alternatives for most foods, and while we don't often have dessert, it's nice to have some options that are tasty for occasion. I like the gluten-free part, and a slice of cake makes also a nice part of any breakfast.
Other good sides: the cake is really easy to make, and the ingredients are readily and very affordably available in any normal grocery. Much cheaper than the alternatives you'd be making with special gluten-free flours for sure - and those would all still have a lot of sugar in them.
My husband is trying to find low carb alternatives for most foods, and while we don't often have dessert, it's nice to have some options that are tasty for occasion. I like the gluten-free part, and a slice of cake makes also a nice part of any breakfast.
Other good sides: the cake is really easy to make, and the ingredients are readily and very affordably available in any normal grocery. Much cheaper than the alternatives you'd be making with special gluten-free flours for sure - and those would all still have a lot of sugar in them.
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Ingredients for one small cake:
- 1/4 cup of flax meal (or 4 tablespoons if you use metric)
- 1 teaspoon of baking powder (some of them apparently have gluten, so if it matters, double-check to be sure it's gluten-free_
- a tiny bit of salt (about 1/10 of a teaspoon)
- powdered sweetener of choice - and to taste (I use a saccharin based one, and don't usually go for very sweet. One packet equals 2 tsp, and I go usually with about 3 packets per cake)
- 1 egg (large)
- flavors of choice
Some flavor ideas that work:
- lemon extract (about 3/4 tsp) - gives a heavenly scent and flavor
- vanilla (same dosage for vanilla extract) - can't go wrong with plain vanilla
- chocolate - use 1-3 tsp of cocoa powder, and possibly a bit more sugar. What also works great with chocolate is a bit of cinnamon and vanilla, or crushed red pepper, or if you have around some almond or nut extracts - for a flavor profile towards Nutella (plus pour a drop of rum or whisky when the cake is ready)
- strawberry + vanilla
- chocolate + mint
Or be creative with the extracts :)
I've seen flax meal in two locations in the grocery: in special health foods section, and on the gluten-free aisle. Usually the gluten-free aisle has better deals.
Some baking powders and sweeteners may have gluten in them, so if relevant, check the package.
For tools, you'll need
- measuring tools for 1/4 cup and 1 teaspoon
- microwave
- microwave proof cups - mugs or ceramic cereal bowls work fine, but if you got some cupcake molds, those would work great too
- a fork for mixing it
- a potholder (to keep your hands from burning when taking the cake out of the oven)
Ingredients for one small cake:
- 1/4 cup of flax meal (or 4 tablespoons if you use metric)
- 1 teaspoon of baking powder (some of them apparently have gluten, so if it matters, double-check to be sure it's gluten-free_
- a tiny bit of salt (about 1/10 of a teaspoon)
- powdered sweetener of choice - and to taste (I use a saccharin based one, and don't usually go for very sweet. One packet equals 2 tsp, and I go usually with about 3 packets per cake)
- 1 egg (large)
- flavors of choice
Some flavor ideas that work:
- lemon extract (about 3/4 tsp) - gives a heavenly scent and flavor
- vanilla (same dosage for vanilla extract) - can't go wrong with plain vanilla
- chocolate - use 1-3 tsp of cocoa powder, and possibly a bit more sugar. What also works great with chocolate is a bit of cinnamon and vanilla, or crushed red pepper, or if you have around some almond or nut extracts - for a flavor profile towards Nutella (plus pour a drop of rum or whisky when the cake is ready)
- strawberry + vanilla
- chocolate + mint
Or be creative with the extracts :)
I've seen flax meal in two locations in the grocery: in special health foods section, and on the gluten-free aisle. Usually the gluten-free aisle has better deals.
Some baking powders and sweeteners may have gluten in them, so if relevant, check the package.
For tools, you'll need
- measuring tools for 1/4 cup and 1 teaspoon
- microwave
- microwave proof cups - mugs or ceramic cereal bowls work fine, but if you got some cupcake molds, those would work great too
- a fork for mixing it
- a potholder (to keep your hands from burning when taking the cake out of the oven)
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I have tried more experiments with the recipe, e.g. with the brown flax meal. Which surprisingly tastes the same as the golden one, so it's only a difference of color. Which for some recipes it'll look better... or mix the dark and the light ones. Some flaxmeal we found was more coarse, but that didn't seem to make a difference either.
And flavors - yay, I found so many good aromas and essences for the cakes at Watkins store: more natural lemon (my favorite), but also hazelnut (seasonal apparently) and chocolate (perfect together to make a nutella flavored cake), coconut, caramel, strawberry, orange, banana...
Gotta say I love these. They taste great, and versatile is this little cakes middle name. As a diabetic I've had to give up my much loved carb heavy desert items, and this has been a god send for my sweet tooth. At 2 carbs per cake and 8g of fiber you don't feel one bit guilty for snacking on this.
Also I'm a little jealous gia that yours look so fluffy and light, mine seem a bit dense but, none the less tasty lol. ;-)
And maybe even the coarseness of the flaxmeal can make a difference - so a few more variations to try. :)
Thanks, -Lee Studley( 2x litters of five living in harmony at 2years and 7years )