Authors: Roben Ryberg

Gluten-Free in Five Minutes (19 page)

BOOK: Gluten-Free in Five Minutes

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Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until almost uniform in color.

2. Add remaining ingredients and mix well to combine.

3. Spray 2-cup ramekin with nonstick cooking spray.

4. Pour batter into ramekin and tap base to level batter.

5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.

6. Gently remove from dish and cool.

Chocolate Sponge Cake
(brown rice flour) SERVES 1

The chocolate counterpart of traditional sponge cake.
A drizzle of chocolate and fresh berries would be delicious here!
This cake tastes like hot chocolate in spongy form—a good thing.

1 egg

1 teaspoon brown rice flour

1 teaspoon cocoa

½ teaspoon baking powder

1 tablespoon sugar

¼ teaspoon water

3 drops vanilla

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until nearly uniform in color.

2. Add remaining ingredients and mix well to fully combine.

3. Spray 2-cup ramekin with nonstick cooking spray.

4. Pour batter into ramekin and tap base to level batter.

5. Microwave on high for 1 minute and 45 seconds. Cake will rise and then settle during baking.

6. Gently remove from dish and cool.

Extreme Chocolate Cake
SERVES 2

By using cocoa as the flour, you will have a very delicate cake with extreme
chocolate flavor. Pair it with the Chocolate Ganache recipe on page 115 for true
decadence. This cake received two thumbs up from my dear friend Maddie!

1 egg

1½ tablespoons canola oil

3 tablespoons applesauce

teaspoon salt

2½ tablespoons cocoa

⅛ teaspoon baking soda

1 tablespoon sugar

⅛ teaspoon vanilla

Baked in:
2-cup ramekin or other straight-sided microwave-safe bowl

1. In small bowl or cup, briefly beat egg until almost uniform in color.

2. Add remaining ingredients and mix well to combine.

3. Spray 2-cup ramekin with nonstick cooking spray.

4. Pour batter into ramekin and tap base to level batter.

5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.

6. Gently remove from dish and cool.

7. Ice as desired.

CHAPTER 9

Other Cakes

This chapter contains
quite the assortment of cakes! If I had to choose my favorite, it would be the Marble Cake. It has a great balance of chocolate and vanilla flavor. My second favorite is the Red Velvet Cake—either version. Whether store-bought or made from a recipe in Chapter 10, a little icing would be delicious on these cakes!

I suggest that you do not freeze either version of the Carrot Cake. Freezing distorts the color of the carrots. Instead, enjoy them on the day you make them.