Wheat-free Chocolate Cake in a Cup

I decided to start this blog trying out chocolate recipes. I started searching for cake recipes since I haven't had cake since August 2010. (Today is May 14, 2012) After lots of experimenting and a lot of chocolate cake going in the trash, I finally found a recipe I like! Let me know what you think of it.

Wheat-Free Chocolate Cake in a Cup


You will need

• 4 TBSP Gluten Free Oat Flour (see note at the bottom of the recipe)
• 4 TBSP Sugar (I use organic sugar, but I did try it with regular white sugar and it was fine too)
• 2 TBSP Cocoa Powder (I use Hershey's cocoa powder. The dark coco powder tasted horrible)
• 1 egg or egg substitute that is egg-free in case of allergies.
• 2 TBSP Canola oil
• 2 TBSP Milk (coconut milk, soy milk, almond milk, cow's milk, etc)
• 1/4 tsp Vanilla extract (I use Disaronno liquor but you can use any extract)

Mix all your ingredients in a microwave safe cup. I use a Campbell's Soup Mug I found at Wal-Mart awhile back.

Microwave your cake on high for 3 minutes. I found if I stop it to peek at it, it is much more dense than I care for. So just let it cook.

Once it's done, I eat it straight out the cup! You can add a frosting if you want, but I am still searching for one that is corn-free. I enjoy it plain.