It's National Gluten Free Day!

1/13/2021

It's National Gluten Free Day!

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Hey All, I hope you are having a splendid week despite all the craziness in the world right now. This week has been a complete whirlwind for me and I have totally been losing track of days because we have half the apartment packed so it’s Wednesday right?

Happy National Gluten Free Day! I can’t believe I almost missed it! I need to give a shout out to one of my favorite skincare lines, Hale & Hush, for reminding me.

Stay tuned for a full post on their products soon! I know that my usual post day is Thursday, but what kind of Gluten Free Blogger would I be if I didn’t post today? And what is a holiday without cake? So today I plan to do both.

Deidre and me having Dim Sum in the "before times"

Cake in a mug? Heck Yes!

I don’t know about you, but I love cake! Sometimes I don’t want the hassle of making a whole cake and then of course there’s the pressure to eat it all before it gets wonky. There’s nothing worse than wanting cake and having it be a dry mess. As any gluten free baker already knows, once a cake hits 3 days it’s crumble city. I usually make cupcakes and half or quarter the recipe so I have just enough for a couple days, but I’ve already packed half my kitchen, so I was just about to go look for a box when I ended up with another plan.

I was talking to one of my gluten free besties this afternoon, Deidre, as we do most Wednesdays and we got to talking about mug cakes, and I thought to myself: “Well there you go Melissa, you don’t even have to unpack anything to bake something today!” (Thanks Dee….you are a genius! Love you!)

So off to the pantry I went and after staring for a bit I decided on making a coffee cake as I just so happen to be out of powdered sugar which is an essential ingredient in both my vanilla and chocolate mug cake recipes.

Coffee cake is another one of my favorites because I’m a sucker for a crumble and I love that brown sugar and cinnamon combo. I decided to pump it up a little with some Flavor God Gingerbread Cookie Topper. I use this stuff so much, it's great in coffee and pancakes and now as I found out today it’s also great in coffee cake.

A couple tips before I share my recipe with you:

I like to make 2 at the same time because it’s hard to measure half an egg to a recipe. If it’s just you, a yolk would be your best bet.
Don’t fill your mugs more than halfway or it may spell disaster. Your microwave will thank you for not being coated with molten cake.
All microwaves are different. I know mine is kind of a weak one so I cooked my cake for 90 seconds. A more powerful microwave will only take a minute.
When you take it out let it cool for at least 5 minutes or you will burn the heck out of yourself. (Yes, I know this from personal experience...dang my need for instant gratification)

Always gather your ingredients first so you know that you have everything you need!

MMMM Ghee

Got everything? Great! Let's Go!

Mix 1/2c + 1 T Gluten Free Baking Mix (I used Bob’s Red Mill because it’s still my favorite) with 2T Brown Sugar with 3T melted butter, coconut oil or ghee in a small bowl and stir until combined. (Don’t mind my picture as all I have out still is my medium pyrex.) I used some amazing brown butter ghee that my fiance Sam made in the instant pot. I’ll have to have him guest blog about that sometime soon!

Remove 2T of the batter and put into another bowl to save for later. Take what’s left in the main recipe bowl and mix in 1 egg, 2T milk or plant milk and 1/2t vanilla. Split evenly into two greased ceramic mugs. Add 1T brown sugar and 1T Flavor God Gingerbread Cookie (you can also just use more brown sugar and a 1/2t of cinnamon and a dash of ginger if you don’t have Flavor God) and stir until crumbly. Split evenly into mugs.