I was craving cake the other night but I didn’t want to make a full size cake since we usually wont eat that much cake in my house before it goes bad. As it was almost 11 pm I couldn’t just run to the local store and by a single serve slice of cake, and even if it wasn’t so late none of the stores near me carry single serve gluten free cake slices so I would have had to buy a pre-made GF mix and make a whole cake which I was hoping to avoid. So I went looking for a gluten free single serve cake recipe online, as you can imagine there are not very many that look or sound appetizing when looking over the ingredients needed. I do consider myself somewhat good at adapting gluten rich recipes to be successful gluten-free versions so I decided to do what I do best. After a bit of testing I think I’ve tweaked this one successfully. This recipe produces 1 cake the size of a store bought muffin (about 1 large serving but is enough to split between 2 people especially if you serve it with a scope of ice cream).
Prep time: 2-4 minutes (maybe more if you need to hunt down ingredients in your pantry)
Cook time: 2 minutes
- Very small whisk or a regular fork
- Soup cup or other large cup (must be able to hold at least 16 ounces, straight sides are best but not required) or 16 oz Pyrex bowl
- ¼ cup Measuring cup
- Measuring spoons
- 2 tbsp butter
- ¼ cup Pamela’s Artisan Flour Blend (all my local grocery stores carry this flour in the gluten free section, but I live in northern California and understand that not all other areas of the country have the same selections available so you can get this flour blend on Amazon (link) if your local store doesn’t carry it) you can use this flour in any recipe as you would regular flour so don’t be afraid to buy the 4lb bag.
- Yoke only from 1 large egg
- 2 tablespoons firmly packed brown sugar (if you dont have brown sugar it’s ok to substitute with regular sugar)
- ½ teaspoon regular sugar (or raw sugar)
- 1 tbsp milk
- 1 tsp vanilla
- ½ tsp baking powder
- ½ small banana, mashed
- 2 tbsp chopped walnuts
Melt butter in large cup (about 30-45 seconds) in the microwave. Add milk, vanilla, sugars, banana, mix thoroughly. Mix in egg yoke. Once all the wet ingredients are mixed, add flour and baking powder mix until smooth. Stir in chopped walnuts. Place cup in the center of the microwave and cook on high for 2 minutes. Eat the other half of the banana while the cake is cooking so it doesn’t go to waste. Let the cake cool slightly and enjoy.
If you don’t like banana nut cake or want something a bit different, replace the banana and nuts with apple sauce (½ a snack cup which will be about 2 ounces or ¼ cup) and a couple of dashes of cinnamon. Cook time remains the same but the cake will be a bit moister than the banana version while still warm.