Chocolate Cake in a Cup
Text excerpted from Gluten-Free Cooking for Two ©2017 by Carol Fenster. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
These cute little individual cakes microwaved in coffee cups are just perfect for couples, and they are super quick. They can be eaten right out of the cup, once they’ve cooled a bit.
1/3 cup Carol’s Gluten-Free Flour Blend (see below)
3 tablespoons granulated sugar
2 tablespoons unsweetened natural cocoa (not Dutch-processed)
¹/8 teaspoon (dash) baking powder
¹/8 teaspoon (dash) salt
1 large egg, at room temperature
2 tablespoons canola oil
1 tablespoon water
½ teaspoon pure vanilla extract
Powdered sugar or chocolate syrup, for garnish
 Generously grease 2 shallow, microwave-safe 6-ounce (¾-cup) coffee cups. (My coffee cups are 3¼ inches in diameter and 2¼ inches high. The batter may spill over the edge during baking if you use a smaller cup.)
 In a small bowl, whisk together the flour blend, sugar, cocoa, baking powder, and salt until well blended, and then whisk in the egg, oil, water, and vanilla until smooth. The batter will be soft. Divide the batter between the two coffee cups and place the cups on saucers or plates to catch any drips.
 Microwave on medium-high (70%) power for 50 to 60 seconds. The cakes are done when they look firm and are no longer shiny on top. They will continue to cook after they are out of the microwave. The cooking time may vary depending on the wattage of your microwave oven. Cool slightly before eating right out of the cup, dusted with powdered sugar or drizzled with chocolate syrup — or both!
Makes 2 cakes
Per cake: 335 calories; 5g protein; 17g total fat; 3g fiber; 42g carbohydrates; 94mg cholesterol; 215mg sodium
Carol’s Gluten-Free Flour Blend
1 ½ cups brown rice flour (or sorghum flour)
1 ½ cups potato starch
1 cup tapioca flour
Whisk together until thoroughly blended. Store, tightly covered, in a dark, dry place for up to 3 months.