Made in the microwave, this gluten free (and dairy free) sponge cake is airy and not too sweet. And with a double hit of almond, it tastes like angel food cake – which is a bit of an addiction of mine. This cake is perfect for those times when you just want a quick treat (read: don’t want to make an entire cake because you know you’ll end up eating the whole thing after everyone else goes to bed!) The problem is that it’s waayyy too easy to make another one, and … well … maybe just one more ….
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GF, DF microwave sponge cake
Time: 10 minutes
What you’ll need:
3 tablespoons almond meal/flour
pinch xanthan gum
1/2 teaspoon baking powder
1/2 tablespoon sugar
TIP: double this if you like it sweet! Or use honey if you want to stay away from granulated sugar.
1 tablespoon oil
1/2 teaspoon vanilla
1/8 teaspoon almond extract
1 large egg
What you’ll do:
Grease a mug or small glass bowl well. Set aside.
In another small bowl, whisk together the first 4 ingredients to mix well. Add the last four ingredients and stir until well combined.
Pour the batter into your glass bowl and microwave on high for 75 – 90 seconds.
Remove from microwave and let cool for 3 or 4 minutes.
Loosen from container and remove to plate. You now have an individual-sized sponge cake!
TIP: This cake does not keep. Eat it while it is still slightly warm. Once it cools it gets a bit dry – but it still tastes good!
Top with icing, berries, custard, coulee, jam, whipped cream, or whatever your little heart desires! Also great all by itself.
Photo credit: gfandme.com
gluten free recipes from Red Deer, Alberta, Canada