In 3 Minutes You’ll Get Real Cake
From The Microwave!

Dairy-Free, Gluten-Free, Vegan!

When I’m short of time, this is my go-to healthy cake
recipe. You really never need more! You can spice it
up to your taste. It’s so quick and easy I can make lots
of them, all different.

This batter recipe makes two 6″ t0 8″ mug cakes
Depending on how full your mold is, you may get
an extra 6″ cake or an extra ramekin.

It’s as unlimited as your imagination:
Coffee Cake, Frosted Layer cake, Logs,
even Strawberry Shortcake!

I love this cake plain, or with streusel topping, or with
one of my healthy frostings,
OR as a little layer cake with fruit spread between layers.
Or Filled with with Coconut Cream whipped cream and
diced strawberries. As a strawberry shortcake.

The beautiful fruit topping (pictured) is
all-natural blueberry spread. (melt a tablespoon or two
for 10 seconds or so in the Microwave and stir).

You can top the fruit spread with coconut whipped cream,
coconut flakes, sprinkles, anything really. I’ve macerated
some strawberries and topped it with whipped cream.
To prevent wetting the cake, add berries and cream when
ready to serve.

You can bake this in silicone microwave safe molds, or
a heavy Pyrex glass mixing bowl as a mold, as I did here,
and have a dome shaped loaf like my cake in the picture,
or in flat 6 inch diameter baking dish. 

This recipe makes two mug cakes + a bit extra sometimes.
Remember, They turn out better if you cook each cake separately.  

This is absolutely, moist, light and gluten-free cake. It takes
5 minutes to throw together and it tastes like sugar cookies
and the texture is REAL CAKE!

The recipe will serve two to four people – double it for two

6-inch cakes or a layer cake with fruit spread between the layers.
That’s what I was making today!

Here I used 6-inch diameter glass bowls for a
mold on each cake. (This recipe makes 2 -3 cakes). It took
3 minutes to bake in my 1000 watt microwave.
You’ll need to experiment with volume vs. cooking time.
(In my 900 watt it took 3.25 minutes).

Try not to exceed 7″ in diameter. It appears the microwave
bakes more evenly in smaller batches.

For this to rise up and cook correctly, Do  not overfill the
bowl or mug with batter. With leftover batter I made
2 single 1-minute-muffins in silicone molds.

Step 1: Cake Ingredients

1+1/3 cups Oat flour
1/3 cup tapioca starch/flour
 1/2 tsp xanthan gum. Omit xanthan if using *Flax egg. 

1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 to 2/3 cups (12oz/355g) sugar (raw or coconut)

1/4 cup (8oz/240g) coconut oil, melted
1/4 cup  Applesauce unsweetened

1 large egg  (or for *vegan: mix 1 tbs. of ground flaxseeds
with 3 tablespoons of water until fully absorbed and viscous).
Use in place of one egg. (You can use pre-ground flaxseeds or
grind them yourself in a spice or coffee grinder.)

1 cup (8 oz. / 480g) Buttermilk Yogurt or Buttermilk:
(put 1 tbs. vinegar in a measuring cup. Fill to 1-cup line with
coconut cream or non-dairy milk. Mix and let sit 5 minutes
until thickened).

2 teaspoons vanilla or almond extract

Optional Add-ins:
Stir up to 1/2 cup of
these into batter when
it’s in the baking pan.

Optional Seasoning: Some or all

1 tsp. cinnamon
1 tsp. cardamom
1 tsp. allspice
1/4 tsp. nutmeg
1/4 tsp. cloves

1 Tbs. chopped or snipped walnuts
1 Tbs. snipped pitted dates
1 Tbs. dried mixed berries/raisins
1 Tbs. Chocolate chips 

The result is a moist fluffy flavorful cake that tastes
addictive yet is healthier than most other cakes.

*IT’S IMPORTANT TO EXACTLY FOLLOW
THESE INSTRUCTIONS

(1) – In a large bowl, mix together flour,  sugar,
baking powder, baking soda, and salt. Set aside.

(2) – In another bowl, microwave-safe, melt coconut
oil in the microwave.

(3) – In a separate bowl, whisk the egg,
buttermilk, and vanilla extract until combined.

(4) – Stir buttermilk mix into the dry ingredients,
Lastly, followed by the oil, until no lumps remain.

The batter should be thick. If it’s runny, gradually
add up to 1/4 cup more flour.

(5) – Stir in your add-ins if any.
Do not overmix sprinkles, or fresh berries they
will bleed their color.

Divide the batter evenly between two 6-inch
diameter microwave safe bakeware. I’ve used
Pyrex food savers (without their plastic lids).
The cakes can be stored in them.

Step 6: Cook!

Insert a disk of baking parchment in each greased
microwave-safe ramekin mug or bowl.

Fill up to 3/4 full, 3 large. 4″ diameter deep  mugs or bowls.
Microwave full power 90 seconds. each. Then check.
OR grease two or three shallower bowls (6″ diameter)
Microwave full power for 2.25 mins. each. Then check.

The cake in my 1000 Watt rises double the batter height
in 3 minutes 25 seconds and gave a good result as shown
in my photos.

The cakes tend to shrink away from the well-greased sides
when done.

*NOTES:
Somehow it mattered that the oil got stirred in last. The one time
I forgot, the cake was not successful.

Cooking them individually is best. Too little time, and the
cake will be wet on the outside. It’s OK. Give it another 10
or 15 seconds, check again.  Avoid giving too much time.
It will become really dry and crumbly. It should look slightly
moist.

Once it’s cooked, pop the cake out onto a plate. It should
come out fairly easily, but if it needs a little help you can
run a thin knife around the edges.

Or make VARIATIONS:

Ramekin mug cakes, three 3.5″ logs,

OR: two mini-Streusel Coffee Cakes, which make

4 to 6 servings each,

OR: two Cinnamon Swirl Coffee Cakes  (Below)

Add cream cheese frosting. dates, or raisins, or

chocolate chips.

Vegan Cream Cheese Banana Frosting
READY IN: 8 mins YIELD: 2 cups

INGREDIENTS
1 large very ripe banana, mashed
1⁄2 teaspoon lemon juice
1⁄4 cup vegan cream cheese softened
1⁄2 cup powdered coconut sugar (ground), sifted
1 tsp coconut oil

DIRECTIONS
Mix the banana and lemon juice together.
Cream the cream cheese with 1 cup of the powdered sugar;
then add the banana and enough remaining sugar to make
the mixture thick and spreadable.

I prefer *coconut oil in my recipes due to its health benefits..

(see *How Coconut Oil Can Benefit Your Health)

Here I baked two in a 3-1/2 inch tall, 4-1/2 inch diameter,
microwave mug for a mold, and got this log. Which you can
then slice into a few inch thick round layers to make filled
layers. Or lay on their sides for a frosted log.

Sliced in 3rds, this recipe can can be a base for strawberry shortcake.

Or you can lay it on its side. Two of these side by side make
a wide log and make it as a frosted log.

You can slice the logs first,  glue together with fruit spread, frost
with one of my healthy frosting recipes or coconut cream whipped
cream.

For 2 big ramekin cakes Just pour each half of one batter recipe
into a 4-1/2 inch diameter mug or ramekin greased with cooking
spray. Microwave each separately for 90 seconds.

When finished… you’ve got cake!
You will need microwave-safe mugs or ramekins, cooking
spray, and plastic wrap. Parchment paper for bowl or mug
bottoms for easy release.

OR: For Streusel Coffee Cake use 6 inch round

glass baking dishes. Sprinkle with my  * streusel topping

recipe. Or make two layers and spread middle layer

with fruit spread. 

* Streusel topping – Gluten Free
1 tablespoon (½ oz/15g) *coconut oil, cold
½ cup coconut flour
1½ tablespoons brown sugar*
¼ teaspoon vanilla extract
1 tsp ground cinnamon

To make the topping: Combine all of the ingredients
to form small crumbs. Sprinkle about 1 tablespoon
topping onto each cake, pressing it in gently.

Cinnamon Swirl Filling
1/8 cup (4 oz/115g) coconut oil, melted
1/8 cup ( 7 1/2oz/213g) light brown or coconut sugar
3-1/4 tsp. cinnamon
Add oil or sugar as needed to make a paste.

 
Use a knife pointed straight down to swirl the cinnamon sugar paste into
the batter.
Sprinkle with chopped walnuts or pecans. Bake each one for 2.5
minutes. Check for doneness.

OR:  make it a 2-layer tall, filled
layer cake. Use fruit spread between layers, coconut
whipped cream on top or any of my healthy frostings.

                                                        ========================

* How Coconut Oil Can Benefit
Your Health and Well-Being

By Dr. Mercola

Despite the fact that more than 2,000 studies have been performed on coconut oil,
demonstrating a wide range of benefits, it continues to be wrongfully vilified to this day,
mainly because 90 percent of its fat content is saturated fat. However, saturated fats, and
most particularly coconut oil, are an important part of the human diet. If you have bought
into the media hype that saturated fats are unhealthy and will raise your risk of heart
disease, it may be time to reconsider your position.

Coconut products, particularly coconut oil, have been used by certain populations around
the world for millennia, and in places where coconut oil is consumed as part of the standard
diet, people seem to thrive. Take the Polynesian populations of Pukapuka and Tokelau, for
example, whose diets tend to be high in coconut and other saturated fats and low in
cholesterol and sugar.

Here, researchers found that “vascular disease is uncommon in both populations and there
is no evidence of the high saturated fat intake having a harmful effect.”

Another study focused on the Kitava in Papua New Guinea. Besides eating a lot of fish, fruit
and tubers, coconut is also a prominent staple. None of the indigenous people in this study
reported stroke, sudden death, chest pain or discomfort due to coronary heart disease (CHD).

In fact, the researchers concluded that stroke and CHD appeared to be absent in this population.
Aside from its internal health benefits, coconut oil also has countless other uses. You can rely on
it for topical beauty applications, for example, thereby avoiding any number of hazardous chemicals.

Dr. Mercola