Saturday, December 15, 2012

Hot Cocoa Mug Cake---Gluten/Egg/Soy/Dairy Free

Hot Cocoa Mug Cake

***This makes 6 large mugs of hot cocoa mug cake.

2 cups white rice flour
1 cup cocoa powder
1 cup sugar
1 cup coconut oil
4 TBS GF baking powder
1/4 tsp salt
1 cup coconut milk

Preheat oven to 350 degrees.  Mix all the above ingredients and add them to the mugs leaving about 1/2 - 3/4 inch at the top of the mugs for the cake to rise.  <<<You may need a bit more coconut milk than I listed.  I did not measure it.  The batter will be thick (not runny like a pancake batter). You do not want it thin.>>>

Bake for about 20-25 minutes until the tops spring back.  

I added Enjoy Life chocolate chips when they came out of the oven, and let them melt on top.  (I was running low on choco chips and didn't have enough to mix in the batter, otherwise I would have added to the batter)  Serve warm or cool.  And you can serve with ice cream.  

The kids really liked this.  Joe ate his cake with ice cream, the kids ate theirs with chocolate syrup.

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