Tuesday, February 17, 2015

Microwave Gingerbread Mug Cake - Healthy, Gluten-Free & Delicious!

Amazing Mini Gingerbread Speedy Cake


This is a gluten-free cake unlike any other gluten-free cake recipe out there.


2-Minute Gingerbread.


This gingerbread is light and fluffy. It tastes terrific, plus it is packed with lots of nutritious ingredients, instead of using a high amounts of starch like the typical gluten-free baked goods. This unique Gingerbread Mini Cake fills you up and keeps you feeling satisfied for a long time, taking care of your cravings for sugary sweets. It's perfect paired with a cold glass of organic whole milk or almond milk.

We LOVE this recipe!

This is a recipe created in the Kitchen Cheetahs Test Kitchens in the fall of 2014. This delicious microwave mini cake cooks in only 2 minutes. It's nice to make just a little cake and not have a bunch of leftover cake you don't know what to do with.

We like to prepare several of these single-serving cake mixes and package them up into mini zip-lock bags. The ingredient list is more complex, but it is totally worth getting out all of these ingredients to make these cake mixes. Then they are ready for a quick dessert, breakfast, or snack. Often 2 of us will share 1 of these scrumptious cakes. They are very filling and enjoyable to eat. These quick mini cakes are great for people who don't want to be deprived on their low-carb or gluten-free diets, and still want to lose weight.

These are truly a guilt-free treat. I feel completely comfortable having my family eat these for breakfast. They are sugar-free (except for the small amount of molasses), gluten-free, chemical-free, and dairy-free. They have a nice protein content and are loaded with healthy fiber. The coconut oil is good for you too.


Stay tuned, more delicious speedy mini-cake recipes will be posted on this blog!



MINI GINGERBREAD SPEEDY CAKE Recipe:

Dry Cake Mix Ingredients:

3 T. finely ground white almond meal
1 T. plus 1 t. coconut flour
1 T. finely ground golden flax meal
2 t. finely ground rice bran or oat bran
1 T. xylitol
1 T. IMO powder
1 T. Lakanto brand White Zero-Calorie Natural Sweetener (sugar substitute)
1/16 t. (heaping) lecithin powder

3/4 to 1 t. ground ginger (make sure your ginger powder is fresh)
1/2 t. baking powder
1/4 t. ground allspice
1/8 t. ground cinnamon
1/8 t. powdered intense natural sweetener, of choice (we will post a formula for soon!)
1/16 t. (heaping) sea salt or Biosalt (recipe on this blog)


Wet Ingredients:

1 large egg, at room temperature
1 t. vegetable glycerine
2 T. warmed coconut oil
2 T. warm water
1 t. dark molasses


Method:

To Make The Dry Cake Mix:

Place the first 8 ingredients in a Krups seed mill and finely grind together. The finer this is ground, the nicer the cake will turn out.

Pour out the fine powder mix into a small zip-lock bag.

Add the rest of the dry ingredients into the zip-lock bag.

Seal the bag and shake together well to blend.

Repeat this process for however many cake mixes you choose to make.

Label and store the bags of cake mix in your refrigerator, or in your freezer for longer term storage.


To make 1 mini-Cake:

Oil a 2-cup sized Pyrex baking cup (we like to use deodorized 76 degree coconut oil).

Crack the egg into the 2-cup Pyrex baking cup and whisk to blend without incorporating air.

Add the vegetable glycerine and molasses and whisk together.

Add the warmed coconut oil along with the warm water, whisk together well to blend.

Pour in a single serving of prepared dry Mini-Cake Mix. Stir together until smooth.

Place the Pyrex baking cup off-center in your carousel microwave for even cooking.

Cook on high for 2 minutes in the microwave. The center of the cake should just spring back when touched.

Let cake cool in the microwave 3 minutes.

Remove from microwave and eat once it has cooled down enough, or cover with a lid to keep moist and eat it later.


Variation: To Make a mini-cake that you can turn out of the baking cup:

Cut out a piece of parchment paper that fits neatly into the bottom of your Pyrex baking cup.

Oil the bottom and partway up the sides of the Pyrex baking cup. Place the parchment paper disk in the bottom of the baking cup and press to attach.

Oil the top of the parchment paper in the baking cup.

Mix up your cake mix in a separate small bowl and scrape it out into your oiled and papered Pyrex baking cup.

Microwave 2 minutes, as directed above. Cool 3 minutes in the microwave.

Remove from microwave and then invert cake onto an oiled serving plate. Peel off parchment paper.

Let the cake cool an additional 3 minutes before eating, or cover for later.





Source: 

VitaFiber IMO (Isomalto-oligosaccharide) fiber powder http://www.bioneutra.ca/product_vitafiber.htm



Photos of the process:







We keep deodorized coconut oil in a jar for quick but gentle melting in the microwave.


Look at that nice light and moist texture...

2-Minute Gingerbread Jiffy Cake.


Enjoy!

Leila & Nancy
The Kitchen Cheetahs!