Gluten Free Vanilla Mug Cake

Gluten Free Vanilla Mug Cake

As quickly as you can crave a sweet treat, you can make one with this simple gluten free vanilla mug cake recipe.  Using only a few ingredients you probably have on hand already, you can whip up a perfectly-proportioned dessert for yourself or one to share on a romantic evening.

I’ve had lots of requests for a vanilla version of my popular 5 Minute Gluten Free Chocolate Mug Cake, and I’m pleased to share it! In this no chocolate twist, vanilla bean paste elevates the vanilla flavor without undue sweetness, to make a light and airy cake. Feel free to substitute with pure vanilla extract if you don’t have paste on hand, but know that the paste adds pretty bean flecks and even more rich vanilla aroma once baked.

Gluten Free Vanilla Mug Cake Bite

Can you see how light and fluffy this cake is? And so pretty with flecks of vanilla bean.

 

Be sure to use my gfJules Flour, particularly in recipes like this one where there is no chocolate or loads of sugar to mask unpleasant “other” flour tastes; my gfJules Flour is light and clean and never gritty — it’s perfect for letting the real flavor in a recipe shine through.

Top with your favorite ice cream, whipped cream, fresh berries or even Wine Soaked Prunes (see below for recipe), for something completely different! If you’re intrigued by the idea of this prune sauce, know that prunes are nothing more than dried plums, and once plumped back up, poached in wine and sugar, they are an elegant topping to anything from vanilla mug cake to overnight oats. If you’d prefer to skip the alcohol, simply use spiced apple cider instead.

Gluten Free Vanilla Mug Cake

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Ingredients:

Gluten Free Vanilla Mug Cake

Wine Soaked Prunes

  • 1 cup water
  • ½ cup red wine
  • ½ cup cane sugar
  • 20 prunes (pitted)
  • 1 cinnamon stick

Method:

Gluten Free Vanilla Mug Cake

Melt butter in a large mug in the microwave for approximately 40 seconds.

In a small bowl, whisk dry ingredients together. In a separate bowl, whisk together the liquid ingredients, then stir in the dry mix and the melted butter until smooth.

Pour the batter into the mug and smooth the top with a rubber spatula.

Microwave on high for 60-80 seconds (time differs on microwave power, so watch closely so the cake won’t burn); remove when the top is no longer wet looking and the cake is pulling away from the sides. If the cake, once removed, is tough and dark brown on the bottom, it is overcooked (but luckily it will only take a minute to whip up another!).

Top with ice cream, whipped cream, fresh berries or Wine Soaked Prunes (see below for recipe). Serves 1 or 2, if you’re in the mood to share.

Gluten Free Vanilla Mug Cake with forkl

Wine Soaked Prunes

Heat all ingredients in a saucepan over medium-low heat. The liquid should cover the prunes, so select a pan that is not too wide. Simmer and stir the prunes periodically for 10-15 minutes, or until the prunes are very tender and have started to fall apart a bit. If the prunes are very dry, this process may take longer.

Once cooked, set aside to cool slightly. Serve warm, drizzled over ice cream, whipped cream, vanilla mug cake or overnight oats.

Serves 6.

Gluten Free Vanilla Mug cake - made in a minute, and perfectly proportioned to indulge or share! gfJules.com

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