Have your cake and eat it…

I don’t know about you but I love a nice piece of cake now and then. Chocolate cake is a satisfying treat but I miss it, as I miss many foods being on a gluten free diet. I find not being able to reach into the cupboard and grabbing something indulgent a little frustrating. However, I have found two possible solutions to this, the first is to make your favourite cake whatever that may be perhaps a nice fruit loaf, victoria sponge or maybe banana bread. Once your cake has baked and cooled well, portion up the cake (what’s left of it) and wrap each slice in cling film before storing the portions in the freezer. Each cake will vary in how it best defrosts but my experience so far is gluten free cakes tend to defrost well  and will still taste great, either left to thaw or if you warm them up.  So when you feel the urge, just take your chosen piece of cake from the freezer, unwrap, pop into the microwave for around 45 seconds and serve with soya cream, dairy free ice cream or soya custard and enjoy, all in a matter of minutes.

The other solution is to make a cake right there and then. Ok, so I’m thinking you’re probably immediately put off because a cake takes time to make. Not anymore, I have an excellent recipe which I have been developing over the last few weeks ‘super quick gluten free choc cake’. Yes it is possible to make a super quick gluten free cake. Convenience is not a luxury not usually associated with gluten free food but this quick chocolate cake is exactly that. You’ll probably find many of the ingredients for this recipe are in your cupboard but if you don’t have them stock up ready for the next time you get that chocolate cake urge. The best bit about this cake, apart from eating it, it’s ready in just 2 minutes.

Super Quick Gluten Free Choc Cake

Serves  1-2 (Depends how indulgent you feel)

 

Gluten Free Plain Flour 70g

Golden Caster Sugar 50g

Baking Powder 5g

Cocoa Powder 30g

Egg, whisked, 1

Soya Milk 50ml

Sunflower Oil 45ml

Vanilla Extract 1ml

Dark Chocolate Chips or Chopped  Dark Chocolate 40g

A large mug for cooking the cake

1. Grease your large mug with sunflower oil or margarine. Add the dry ingredients to a small bowl, and mix well. Pour in the milk and the oil mixing well to avoid any pockets of flour. Next, stir in the whisked egg and finally add the chocolate chips and vanilla extract.

2. Spoon the mixture into your mug. Pop the mug into the microwave and cook for 2 minutes on maximum power. Wait until the cake stops rising and remove from the microwave.

3. You can enjoy this cake straight from the mug, but be careful though it will be hot. Alternatively, run a knife around the sides of the mug, and tip the still warm cake out of the mug and into a bowl or onto a plate. Serve with dairy free cream or ice cream.

This recipe is very easy and convenient, exactly what you would expect from a recipe claiming to be a super quick cake. It gives an answer to our gluten free prayers in the form of providing a homemade baked product there and then. Of course we always have the option of a shop bought gluten free cake but it isn’t always possible on a whim. Also the lack of great quality, endless additives and the high expense of a supermarket gluten free cake seems to leave a half fulfilled desire to satisfy your want. If you do try the super quick choc cake recipe I think you will agree it takes some beating to surpass a delicious chocolaty freshly made gluten free cake. Once the microwave starts cooking the magic in the mug you’ll be excited to see it rise up as it cooks. Even more so when you take the cake out of the mug and see the warm vapour from the moist cake with melting crumbs of chocolate throughout the rich dark sponge. So my gluten free friends in this instance, you can have your cake and eat it!