How to Bake a Whole Gluten-Free Cake in the Microwave

How to Bake a Whole Chocolate or Vanilla
Cake in the Microwave

Vegan, Gluten-&-Dairy-Free and made in the microwave,
in 10-Minutes! It’s faster than you can pre-heat your
oven, faster than going to a bakery! It’s frosted
to your liking. I prefer making this recipe as 2 layers.

You’ve heard it before, “If you can’t take the heat…”
I say, “bake it in the microwave.” Some people are
suspicious of cooking food in a microwave.
But I can’t say that applies to cake and muffins.

There are times when my oven is already occupied,
or on a hot summer day in FL, when I want a fresh-baked
cake, I turn to my trusty microwave recipes.
They can be baked in the oven but it will take about
30 minutes and heat up the kitchen.

In this instance, I was away on vacation and got a call
from a friend who was going to be passing where we
were staying. We were so happy they could stop by
and visit. I wanted a fresh cake quick! They loved
this one. Allowing for tastes I divided the batter in half
and made two 6″ cakes, one chocolate chip and one
cinnamon-raisin.

This was the basic microwave cake, with an added
tsp. of cinnamon and 1/2 cup of raisins in the batter.
When it cooled, I drizzled on some honey straight from
the bottle as a glaze, and I sprinkled it with a half & half
blend of a 1/2 tbs. cinnamon and 1/2 tbs. coconut sugar.

Since my husband only likes chocolate chips or
chocolate frosting, I filled his cake with 1/2 a cup
of chocolate chips. It was love at first bite!

I was amazed at how easily, quickly, evenly and
fluffy, this healthy Cake bakes up in the microwave.
It is so worth making. It is moist, fluffy, and generous in
height made in a 6″ silicone pan. You can pile up 2 or
3 layers. You will know when the cake is done when it’s
firm to the touch in the middle and it pulls away slightly
from the sides of the pan. Do not over cook. Test it with
a toothpick.

Microwave cakes keep for a few days if wrapped in
plastic and kept in the fridge in an airtight container.
But they last longer if kept in the freezer.
If you aren’t going to use it right away. Defrost the
plain cake and then frost it just before using..

For Easy Chocolate Microwave Cake: 

OR To make sheet cakes, you may want to use square
pans, and place 2 cakes side-by side. Just measure
even quantities of batter.

OR: Make it as layered *mug cakes. Slice 3 – 4 inch diameter
mug cakes into several thin layers when fully cooled.
for exciting little mini-cake desserts.. See how to make mug cakes 
below the cake instructions.

Enjoy * “The Health Benefits of Chocolate”

article below the recipe.

You will need the following ingredients:

For Microwave Chocolate Cake
Ingredients:

½ cup  cocoa powder
1 cups oat flour
½ cup tapioca
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3/4 cup (coconut oil)
3/4 cup coconut sugar
3 eggs, beaten*
1½ teaspoons vanilla extract
1 cup buttermilk (any milk + 1 tbs. Vinegar)
¼ cup  chocolate, melted

Microwave Vanilla Cake
Ingredients
1-1/2 cups oat flour
1/2 tapioca
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
(Optional:1 tsp cinnamon)
3/4 cups coconut sugar
1 cup Buttermilk Use any Dairy Free Milk
1 tbs. vinegar in a measuring cup. Fill to 1-cup
line with dairy free milk. Let stand until thickened.
1/2 cup coconut oil
1 large egg
1 tsp vanilla extract
Optional: 1/3 to 1/2 cup per cake dried
fruit or chopped nuts

Instructions:
Take note that you never use a metal baking
pan for microwave baking.

Grease 3 (6-inch) glass or round silicone cake molds or
any microwave safe dishes. Use a shallow dish for the
best results. Then line the bottoms with a piece
of parchment paper.
Whisk flour, baking powder, baking soda and salt. Sieve
ingredients together and set aside. If you’re making
chocolate cake Place a sieve/strainer over a mixing bowl
and add cocoa
powder,

THE WET Ingredients
In a large bowl, Using a hand mixer or a stand
mixer, cream the oil and sugar together well,
until light and fluffy. Slowly add in the eggs and beat
(one at a time) on high speed. (High speed will stop
this mix from separating).
Swiftly mix in the buttermilk, vanilla, and for chocolate
cake, add melted chocolate, and mix in quickly.

Lastly by hand, fold in flour mixture
to the wet ingredients. using a large spoon 

Divide the batter evenly between 3 silicone cake molds or
glass microwave-safe glass or ceramic dishes.
One layer at a time, microwave each cake for roughly 2 minutes
to 2 minutes 20 seconds. (this cooking time is based on my
microwave which is 1200 Watts so your cook time may vary).
It can take the1000 watts microwave for 3-4 minutes to cook.
Add more time if needed at 20 second intervals and check
middle with a toothpick. The toothpick should come out clean.

You will know when the cake is done when it’s firm to the touch in
the middle and it pulls away from the sides of the pan. Take care
not to overcook or they will dry out. Remove from the microwave
and allow to cool in the pan before turning out on a cooling rack.

The cake will bubble and puff in the microwave just as it would in
the oven. Check to see if the cake is already baked by sticking a
toothpick down into the center. 

If there is gooey cake residue on the toothpick, put the
cake back in the microwave and cook it in 20 second
additions until done. Microwaves often don’t spread heat
as evenly as ovens do. Let the cake sit for one or two
minutes after baking, giving time for the heat to spread
throughout. Do not remove from the microwave right away.
Use a potholder to lift it out.

Serve and enjoy. Enjoy the taste of your freshly-baked
cake! You can top it with frosting, ice cream, or decorate
on your own. Desserts come right away if you know how
to bake cake in microwave.

After the cake has been decorated, cover the cake in
cling wrap or a reusable airtight container and store at
room temperature for up to 4 days. It also freezes
really well un-frosted for up to 4 weeks. This makes it
a great make-ahead dessert option for all kinds of
events and last-minute entertaining. You can defrost
the frozen cake and frost it before serving.

To decorate the cake: See my Healthy Frosting selection.
Start by frosting between the layers Line
up the cakes as you go so your cake isn’t leaning in the
end. Add more frosting on top and top with fresh berries
for color. Cover the cake and store at room temperature
for up to 5 days. It also freezes really well for up to 4 weeks.

QUICK HEALTHY VANILLA FUDGE FROSTING
(or Coconut Banana Butter)

(To eliminate banana flavor and tone down sweetness in
any frosting use a non-ripe banana, add 1/2 tsp. of
fresh-squeezed  lemon juice).

1/2 a very-ripe large banana (80g to 100g)
1/4 cup melted coconut oil 
1/16th tsp salt
optional: a few drops pure vanilla extract

For a whiter-looking frosting sprinkle with 1/4 tsp cinnamon,
or cacao, chocolate chips, sprinkles, or shaved chocolate.
The sharp contrast will trick the eye.

The ripe banana gives it sweetness, but you can add a little
powdered sugar or maple syrup if you want it sweeter. Or use
a non-ripe banana and extra sweetener if you don’t want any
banana flavor in the frosting use a non-ripe banana.

To make the frosting, just blend all ingredients together. (It’s
even better if you microwave the banana for 10-15
seconds before adding other ingredients.)

Be sure not to use a cold or frozen banana unless you
completely thaw it first, because it will solidify the coconut
oil and make it taste grainy.

         ++++++++++++++++++++++++++++

 *Health benefits of chocolate.

Today, chocolate is lauded for its tremendous antioxidant
potential. The higher the cocoa content, the more health
benefits there are and the less sugar content, which is better
for overall  health. “the recent discovery of biologically active
phenolic compounds in cocoa has changed this perception
and stimulated research on its effects in aging, oxidative
stress, blood pressure regulation, and atherosclerosis.”

Cacao powder
The potential benefits of daily chocolate consumption, may
include: Improved liver enzyme levels, Preventing cognitive
decline, Reduced insulin resistance, Reducing the risk of
cardiovascular problems, might help reduce low-density
lipoprotein (LDL) cholesterol levels, also known as “bad fats.
Dark chocolate has the highest cocoa content, which means
it has the highest  levels of antioxidants – specifically, flavonoids –
which are molecules that can prevent some forms of cell damage.

Those who eat chocolate every day were found to have reduced
insulin resistance and the effect was stronger the higher the
chocolate consumption, the team reports.

Drinking tea and coffee, rich in the antioxidants polyphenols,
have the potential to spur chocolate’s benefits for reduced risk
of developing diabetes, heart disease, or stroke. Expectant mothers:
eating 30 grams of chocolate every day during pregnancy might
benefit fetal growth and development.

Studies suggest moderate chocolate consumption at least once
weekly. There are health benefits to chocolate, and, there are
negative aspects to chocolate. As ever, moderation is key.
Over consumption can lead to health problems, such as tooth
decay and obesity.

*Findings in the British Journal of Nutrition from a study by
Warwick Medical School, United Kingdom
Luxembourg Institute of Health

1 tablespoon (6g) of Cacao Powder contains:
(Reference: Navitas Organics 

3.2 grams of carbohydrates  0 grams of sugar

2 grams of dietary fiber   1.6 grams of protein

0.6 g of total fat                  0.8 mg of iron

14 mg of calcium                42.4 mg of magnesium

120 mg of potassium        19.6 mg of caffeine

How to Bake a Mug Cake in the Microwave
A mug cake that bakes in under a minute. This microwave
mug cake will be the easiest and fastest way to make
dessert for one or two, and you won’t believe how delicious
it would taste. You will need the following ingredients:

1 egg or (Tbs. ground flaxseed mixed with 3 tbs. hot water)
2 tablespoons coconut sugar
1/2 teaspoon vanilla extract
2 tbs. oat flour
1 tbs. tapioca
1/4 tsp baking powder
1/8 tsp salt
1 tablespoon coconut oil
2 tablespoons chocolate chips

Choose a mug. You may use any mug for your cake. A large
and deeper mug will create a softer moister cake, while a
smaller shallower mug will make a more firm cake.

Create the cake mix. It’s time to add coconut sugar or
honey to your mug. Add vanilla extract. Crack an egg into
the mug and add oil. After putting in egg, flour, and
coconut oil into the mug. Add  chocolate chips. Adding the
chocolate chips will make a chocolate-flavored mug cake.
But this is optional.

If you prefer a vanilla cake, you may instead
add 1/2 a tsp of vanilla extract.

Mix it all. Stir up the contents of the mug using a spoon. Stir
until the chocolate chips are mixed in, and all the ingredients
are combined. 

Bake the mug cake. On full power, put the mug in the microwave
for 50 seconds. After 50 seconds, check if the cake is baked by
sticking a toothpick straight down into the center. The toothpick
should come out clean. If there are some cake residue on the
toothpick, put the mug back in the microwave and cook it in
30-second additions until done. Don’t overcook it. It shouldn’t
need to be cooked for longer than two minutes.

Let the cake sit. Microwaves often don’t spread heat as evenly
as ovens do. Let the cake sit for one or two minutes after baking,
giving time for the heat to spread throughout the mug. Do not
remove the mug from the microwave right away. Use a potholder
to lift it out.

Serve and enjoy. Take a spoon and taste your delicious mug
cake. If you want to, you may frost and decorate the cake. First
master how to bake cake in microwave so you could have your
dessert anytime.

*Health benefits of chocolate.

Today, chocolate is lauded for its tremendous antioxidant
potential. The higher the cocoa content, the more health
benefits there are and the less sugar content, which is better
for overall  health. “the recent discovery of biologically active
phenolic compounds in cocoa has changed this perception
and stimulated research on its effects in aging, oxidative
stress, blood pressure regulation, and atherosclerosis.”

The potential benefits of daily chocolate consumption, may
include: Improved liver enzyme levels, Preventing cognitive
decline, Reduced insulin resistance, Reducing the risk of
cardiovascular problems, might help reduce low-density
lipoprotein (LDL) cholesterol levels, also known as “bad
fats. Dark chocolate has the highest cocoa content, which
means it has the highest levels of antioxidants – specifically,
flavonoids – which are molecules that can prevent some
forms of cell damage.

Those who eat chocolate every day were found to have
reduced insulin resistance and . The effect was stronger
the higher the chocolate consumption, the team reports.

Drinking tea and coffee, rich in the antioxidants polyphenols,
have the potential to spur chocolate’s benefits for reduced
risk of developing diabetes, heart disease, or stroke.
Expectant mothers: eating 30 grams of chocolate every day
during pregnancy might benefit fetal growth and development.

Studies suggest moderate chocolate consumption at least
once weekly. There are health benefits to chocolate, and,
there are negative aspects to chocolate. As ever, moderation
is key. Over-consumption can lead to health problems, such
as tooth decay and obesity
++++++++++++++++++++++++++++++++++++++++++++++++