{"id":6403,"date":"2021-06-21T16:03:34","date_gmt":"2021-06-21T20:03:34","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=6403"},"modified":"2023-11-27T17:56:26","modified_gmt":"2023-11-27T22:56:26","slug":"how-to-bake-a-whole-gluten-free-cake-in-the-microwave","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/how-to-bake-a-whole-gluten-free-cake-in-the-microwave\/","title":{"rendered":"How to Bake a Whole Gluten-Free Cake in the Microwave"},"content":{"rendered":"

How to Bake a Whole Chocolate or Vanilla
\nCake in the Microwave<\/span>
\n<\/span><\/strong><\/span><\/p>\n

Vegan, Gluten-&-Dairy-Free and made in the microwave,
\nin 10-Minutes! It’s faster than you can pre-heat your
\noven, faster than going to a bakery! It’s frosted
\nto your liking. I prefer making this recipe as 2 layers.
\n<\/span><\/span>
\nYou’ve heard it before, “If you can’t take the heat…”
\nI say, “bake it in the microwave.” Some people are
\nsuspicious of cooking food in a microwave.
\nBut I can’t say that applies to cake and muffins.<\/span><\/strong><\/p>\n

 <\/p>\n

There are times when my oven is already occupied,<\/span>
\nor on<\/span> a hot summer day in FL, when I want a fresh-baked
\n<\/span>cake, I turn to my trusty microwave recipes.<\/span>
\nThey can be baked in the oven but it will take about<\/span>
\n30 minutes and heat up the kitchen.<\/span><\/p>\n

 <\/p>\n

In this instance,<\/strong> I was away on vacation and got a call<\/span>
\nfrom a friend who was going to be passing where we<\/span>
\nwere staying. We were so happy they could stop by<\/span>
\nand visit. I wanted a fresh cake quick! They loved<\/span>
\nthis one. Allowing for tastes I divided the batter in half
\nand ma<\/span>de two 6″ cakes, one chocolate chip and one
\ncinnamon-raisin.<\/span><\/p>\n

 <\/p>\n

\"\"<\/span><\/p>\n

This was the basic microwave cake, with an added
\ntsp. of cinnamon and 1\/2 cup of raisins in the batter.
\nWhen it cooled, I drizzled on some honey straight from
\nthe bottle as a glaze, and I sprinkled it with a half & half
\nblend of a 1\/2 tbs. cinnamon and 1\/2 tbs. coconut sugar.<\/span><\/p>\n

 <\/p>\n

Since my husband only likes chocolate chips or<\/span>
\nchocolate frosting, I filled his cake with 1\/2 a cup<\/span>
\nof chocolate chips. It was love at first bite!<\/span><\/p>\n

 <\/p>\n

I was amazed<\/strong> at how easily, quickly, evenly and
\nfluffy, this healthy Cake bakes up in the microwave.
\nIt is so worth making. It is moist, fluffy, and generous in
\nheight made in a 6″ silicone pan. You can pile up 2 or
\n3 layers. You will know when the cake is done when it\u2019s
\nfirm to the touch in the middle and it pulls away slightly
\nfrom the sides of the pan. Do not over cook. Test it with
\na toothpick.<\/span><\/p>\n

Microwave cakes keep for a few days<\/strong> if wrapped in<\/span>
\nplastic and kept in the fridge in an airtight container.<\/span>
\nBut they last longer if kept in the freezer.<\/span>
\nIf you aren’t going to use it right away. Defrost the<\/span>
\nplain cake and then frost it just before using..<\/span><\/p>\n


\nFor Easy Chocolate Microwave Cake:<\/strong><\/span>\u00a0<\/span><\/strong><\/p>\n

OR To make sheet cakes<\/strong>, you may want to use square
\npans, and place 2 cakes side-by side. Just measure
\n<\/span><\/span>even quantities of batter.<\/span><\/span><\/p>\n

OR: Make it as layered *mug cakes. <\/span><\/span><\/strong>Slice 3 – 4 inch diameter
\nmug cakes into several <\/span><\/span>thin layers when fully cooled.
\nfor exciting little mini-cake desserts.<\/strong>. See how to make mug cakes\u00a0<\/em>
\nbelow the cake instructions.<\/em><\/span><\/span><\/p>\n

\"\"<\/span><\/span><\/strong><\/p>\n

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 <\/p>\n

 <\/p>\n

Enjoy * “The Health Benefits <\/span>of Chocolate”<\/span><\/strong><\/p>\n

article below the recipe.<\/strong>
\n<\/span><\/p>\n

 <\/p>\n

You will need the following ingredients:<\/strong>
\n<\/span><\/p>\n

For Microwave Chocolate Cake
\nIngredients:
\n<\/span><\/strong><\/span>
\n\u00bd cup\u00a0 cocoa powder<\/span>
\n1 cups oat flour
\n\u00bd cup tapioca<\/span>
\n1\u00bd teaspoons baking powder<\/span>
\n1 teaspoon baking soda<\/span>
\n\u00bd teaspoon salt<\/span>
\n3\/4 cup (coconut oil)<\/span>
\n3\/4 cup coconut sugar<\/span>
\n3 eggs, beaten*<\/span>
\n1\u00bd teaspoons vanilla extract<\/span>
\n1 cup buttermilk (any milk<\/em> + 1 tbs. Vinegar)<\/span>
\n\u00bc cup\u00a0 chocolate, melted<\/span><\/p>\n

 <\/p>\n

\"\"\"\"<\/span><\/p>\n

\"\"<\/strong><\/span><\/p>\n

Microwave Vanilla Cake<\/span><\/strong>
\nIngredients<\/span><\/strong>
\n<\/span>1-1\/2 cups oat flour<\/span>
\n1\/2 tapioca<\/span>
\n1 teaspoon baking powder<\/span>
\n1\/2 teaspoon baking soda<\/span>
\n1\/2 teaspoon salt<\/span>
\n(Optional:1 tsp cinnamon)<\/span>
\n3\/4 cups coconut sugar<\/span>
\n1 cup Buttermilk Use any Dairy Free Milk <\/span>
\n1 tbs. vinegar in a measuring cup. <\/span>Fill to 1-cup
\nline with dairy free milk. Let stand until thickened. <\/span>
\n1\/2 cup coconut oil<\/span>
\n1 large egg<\/span>
\n1 tsp vanilla extract<\/span>
\nOptional:<\/strong> 1\/3 to 1\/2 cup per cake dried
\nfruit or chopped nuts<\/span><\/p>\n

 <\/p>\n

Instructions:<\/strong><\/span>
\nTake note that you never use a metal baking
\npan for microwave <\/strong>baking<\/strong>.<\/span><\/p>\n

Grease 3 (6-inch) glass or round silicone cake molds or
\nany <\/span>microwave safe dishes. Use a shallow dish for the
\nbest <\/span>results. Then line the bottoms with a piece<\/span>
\nof parchment paper.<\/span>
\nWhisk flour, baking powder, baking soda and salt. Sieve<\/span>
\ningredients together and set aside. If you’re making
\nchocolate cake Place a sieve\/strainer over a mixing bowl
\nand add cocoa
\npowder, <\/span>
\n
\nTHE WET Ingredients<\/strong><\/span>
\nIn a large bowl, Using a hand mixer or a stand<\/span>
\nmixer, cream the oil and sugar together well,<\/span>
\nuntil light and fluffy. Slowly add in the eggs and beat<\/span>
\n(one at a time) on high speed. (High speed will stop<\/span>
\nthis mix from separating).<\/span>
\nSwiftly mix in the buttermilk, vanilla, and for chocolate
\ncake, add melted <\/span>chocolate, and mix in quickly.<\/span><\/p>\n

Lastly by hand, fold in flour mixture<\/strong><\/span>
\nto the wet ingredients. using a large spoon\u00a0<\/span><\/p>\n

Divide the batter evenly between 3 silicone cake molds or
\nglass microwave-safe glass or ceramic dishes.<\/span>
\nOne layer at a time, microwave each cake for roughly 2 minutes
\nto 2 minutes 20 seconds. (this cooking time is based on my
\nmicrowave which is 1200 Watts so your cook time may vary).
\nIt can take the1000 watts microwave for 3-4 minutes to cook.
\nAdd more time if needed at 20 second intervals and check
\nmiddle with a toothpick. The toothpick should come out clean.<\/span><\/p>\n

You will know when the cake is done when it’s firm to the touch in<\/span>
\nthe middle and it pulls away from the sides of the pan. Take care<\/span>
\nnot to overcook or they will dry out. Remove from the microwave<\/span>
\nand allow to cool in the pan before turning out on a cooling rack.<\/span><\/p>\n

The cake will bubble and puff in the microwave just as it would in<\/span>
\nthe oven. Check to see if the cake is already baked by sticking a<\/span>
\ntoothpick down into the center.\u00a0<\/span><\/p>\n

 <\/p>\n

\"\"<\/span><\/p>\n

If there is gooey cake residue on the toothpick, put the
\ncake back in the microwave and cook it in 20 second
\nadditions until done.\u202fMicrowaves often don’t spread heat
\nas evenly as ovens do. Let the cake sit for one or two
\nminutes after baking, giving time for the heat to spread
\nthroughout. Do not remove from the microwave right away.
\nUse a potholder to lift it out.<\/span><\/p>\n

Serve and enjoy. Enjoy the taste of your freshly-baked
\ncake! You can <\/span>top it with frosting, ice cream, or decorate
\non your own. Desserts come right <\/span>away if you know how
\nto bake cake in microwave.<\/span><\/p>\n

After the cake has been decorated,<\/strong> cover the cake in<\/span>
\ncling wrap or a reusable airtight container and store at<\/span>
\nroom temperature for up to 4 days. It also freezes<\/span>
\nreally well un-frosted for up to 4 weeks. This makes it<\/span>
\na great make-ahead dessert option for all kinds of<\/span>
\nevents and last-minute entertaining. You can defrost<\/span>
\nthe frozen cake and frost it before serving.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

To decorate the cake:<\/strong> See my Healthy Frosting<\/a><\/span> selection.
\nStart by frosting between the layers Line
\nup the cakes as you go so your cake isn’t leaning in the
\nend. Add more frosting on top and top with fresh berries
\nfor color. <\/span>Cover the cake and store at room temperature
\nfor up to 5 days. It also freezes really well for up to 4 weeks.<\/span><\/p>\n

 <\/p>\n

QUICK HEALTHY VANILLA FUDGE FROSTING<\/span><\/strong>
\n(or Coconut Banana Butter)<\/span><\/p>\n

(To eliminate banana flavor and tone down sweetness in<\/em><\/span>
\nany frosting use a non-ripe banana, add 1\/2 tsp. of
\nfresh-squeezed\u00a0 lemon juice).<\/em><\/span><\/p>\n

1\/2 a very-ripe large banana (80g to 100g)<\/span>
\n1\/4 cup melted coconut oil\u00a0<\/span>
\n1\/16th tsp salt<\/span>
\noptional: a few drops pure vanilla extract<\/span><\/p>\n

For a whiter-looking frosting<\/strong> sprinkle with 1\/4 tsp cinnamon,<\/span>
\nor cacao, chocolate chips, sprinkles, or shaved chocolate.<\/span>
\nThe sharp contrast will trick the eye.<\/span><\/p>\n

The ripe banana gives it sweetness, but you can add a little
\npowdered sugar or maple syrup if you want it sweeter. Or use
\na non-ripe banana and extra sweetener if you don\u2019t want any
\nbanana flavor in the frosting use a non-ripe banana.<\/span><\/p>\n

To make the frosting, just blend all ingredients together. (It\u2019s
\neven better if you microwave the banana for 10-15
\nseconds before adding other ingredients.)<\/span><\/p>\n

Be sure not to use a cold or frozen<\/strong> banana unless you
\ncompletely thaw it first, because it will solidify the coconut
\noil and make it taste grainy.<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0++++++++++++++++++++++++++++<\/strong><\/p>\n

\u00a0*Health benefits of chocolate<\/strong>.<\/span><\/p>\n

Today, chocolate is lauded for its tremendous antioxidant
\npotential. The higher the cocoa content, the more health
\nbenefits there are and the less sugar content, which is better
\nfor overall\u00a0 health. “the recent discovery of biologically active
\nphenolic compounds in cocoa has changed this perception
\nand stimulated research on its effects in aging, oxidative
\nstress, blood pressure regulation, and atherosclerosis.”
\n<\/span><\/p>\n

 <\/p>\n

Cacao powder<\/strong>
\n<\/span>The potential benefits of daily chocolate consumption, may
\ninclude: Improved liver enzyme levels, Preventing cognitive
\ndecline, Reduced insulin resistance, Reducing the risk of
\ncardiovascular problems, might help reduce low-density
\nlipoprotein (LDL) cholesterol levels, also known as “bad fats.
\nDark chocolate has the highest cocoa content, which means
\nit has the highest\u00a0 levels of antioxidants – specifically, flavonoids –
\nwhich are molecules that can prevent some forms of cell damage.
\n<\/span>
\nThose who eat chocolate every day were found to have reduced
\ninsulin resistance and the effect was stronger the higher the
\nchocolate consumption, the team reports.<\/span><\/p>\n

Drinking tea and coffee, rich in the antioxidants polyphenols,
\nhave the potential to spur chocolate’s benefits for reduced risk
\nof developing diabetes, heart disease, or stroke. Expectant mothers:
\neating 30 grams of chocolate every day during pregnancy might
\nbenefit fetal growth and development.<\/span><\/p>\n

Studies suggest moderate chocolate consumption at least once
\nweekly. <\/span>There are health benefits to chocolate, and, there are
\nnegative aspects to chocolate. As ever, moderation is key.
\nOver consumption can lead to health problems, such as tooth
\ndecay and obesity.<\/span><\/p>\n

*Findings in the British Journal of Nutrition from a study by<\/span>
\n Warwick Medical School, United Kingdom<\/span>
\n Luxembourg Institute of Health
\n<\/span><\/p>\n

1 tablespoon (6g) of Cacao<\/strong> Powder contains:
\n(Reference: Navitas Organics\u00a0<\/strong><\/span><\/p>\n

3.2 grams of carbohydrates\u00a0 <\/strong>0 grams of sugar<\/strong><\/span><\/p>\n

2 grams of dietary fiber\u00a0 \u00a0<\/strong>1.6 grams of protein<\/strong><\/span><\/p>\n

0.6 g of total fat\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong>0.8 mg of iron<\/strong><\/span><\/p>\n

14 mg of calcium\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 <\/strong>42.4 mg of magnesium<\/strong><\/span><\/p>\n

120 mg of potassium\u00a0 \u00a0 \u00a0 \u00a0 <\/strong>19.6 mg of caffeine<\/strong><\/span><\/p>\n

\u00a0<\/span><\/p>\n

\"\"<\/span><\/p>\n

How to Bake a Mug Cake in the Microwave<\/strong><\/span>
\nA mug cake that bakes in under a minute. This microwave
\nmug cake <\/span>will be the easiest and fastest way to make
\ndessert for one or two, and <\/span>you won’t believe how delicious
\nit would taste. You will need the <\/span>following ingredients:<\/span><\/p>\n

1 egg or (Tbs. ground flaxseed mixed with 3 tbs. hot water)<\/span>
\n2 tablespoons coconut sugar<\/span>
\n1\/2 teaspoon vanilla extract<\/span>
\n2 tbs. oat flour
\n1 tbs. tapioca
\n1\/4 tsp baking powder
\n1\/8 tsp salt
\n<\/span>1 tablespoon coconut oil<\/span>
\n2 tablespoons chocolate chips<\/span><\/p>\n

Choose a mug. You may use any mug for your cake. A large <\/span>
\nand deeper mug will create a softer moister cake, while a <\/span>
\nsmaller shallower mug will make a more firm cake. <\/span>
\n
\nCreate the cake mix. It’s time to add <\/span>coconut sugar or
\nhoney to your mug. Add <\/span>vanilla extract. <\/span>Crack an egg into
\nthe mug and add oil. After putting in <\/span>egg, flour, and
\n<\/span>coconut oil into the mug. <\/span>Add\u00a0 chocolate chips. Adding the
\nchocolate <\/span>chips will make a chocolate-flavored mug cake.
\nBut this is <\/span>optional.<\/span><\/p>\n

If you prefer a vanilla cake, you may instead<\/span>
\nadd 1\/2<\/span> a tsp of vanilla extract.
\n<\/span>
\nMix it all. Stir up the contents of the mug using a spoon. Stir <\/span>
\nuntil the chocolate chips are mixed in, and all the ingredients <\/span>
\nare combined.\u202f <\/span>
\n
\nBake the mug cake. On full power, put the mug in the microwave <\/span>
\nfor 50 seconds. After 50 seconds, check if the cake is baked by <\/span>
\nsticking a toothpick straight down into the center. The toothpick <\/span>
\nshould come out clean. If there are some cake residue on the <\/span>
\ntoothpick, put the mug back in the microwave and cook it in <\/span>
\n30-second additions until done. Don’t overcook it. It shouldn’t <\/span>
\nneed to be cooked for longer than two minutes.<\/span><\/p>\n

Let the cake sit. Microwaves often don’t spread heat as evenly<\/span>
\n as ovens do. Let the cake sit for one or two minutes after baking, <\/span>
\ngiving time for the heat to spread throughout the mug. Do not <\/span>
\nremove the mug from the microwave right away. Use a potholder<\/span>
\nto lift it out.
\n<\/span>
\nServe and enjoy. Take a spoon and taste your delicious mug <\/span>
\ncake. If you want to, you may frost and decorate the cake. First<\/span>
\nmaster how to bake cake in microwave so you could have your <\/span>
\ndessert anytime.
\n<\/span><\/p>\n

*Health benefits of chocolate<\/strong>.<\/span><\/p>\n

Today, chocolate is lauded for its tremendous antioxidant
\npotential. The higher the cocoa content, the more health
\nbenefits there are and the less sugar content, which is better
\nfor overall\u00a0 health. “the recent discovery of biologically active
\nphenolic compounds in cocoa has changed this perception
\nand stimulated research on its effects in aging, oxidative
\nstress, blood pressure regulation, and atherosclerosis.”<\/span><\/p>\n

The potential benefits of daily chocolate consumption, may
\ninclude: Improved liver enzyme levels, Preventing cognitive
\ndecline, Reduced insulin resistance, Reducing the risk of
\ncardiovascular problems, might help reduce low-density
\nlipoprotein (LDL) cholesterol levels, also known as “bad
\nfats. Dark chocolate has the highest cocoa content, which
\nmeans it has the highest levels of antioxidants – specifically,
\nflavonoids – which are molecules that can prevent some
\nforms of cell damage.<\/span><\/p>\n

Those who eat chocolate every day were found to have
\nreduced insulin resistance and . The effect was stronger
\nthe higher the chocolate consumption, the team reports.<\/span><\/p>\n

Drinking tea and coffee, rich in the antioxidants polyphenols,
\nhave the potential to spur chocolate’s benefits for reduced
\nrisk of developing diabetes, heart disease, or stroke.
\nExpectant mothers: eating 30 grams of chocolate every day
\nduring pregnancy might benefit fetal growth and development.<\/span><\/p>\n

Studies suggest moderate chocolate consumption at least
\nonce weekly. <\/span>There are health benefits to chocolate, and,
\nthere are negative aspects to chocolate. As ever, moderation
\nis key. Over-consumption can lead to health problems, such
\nas tooth decay and obesity
\n++++++++++++++++++++++++++++++++++++++++++++++++<\/span><\/p>\n

\"\"<\/a><\/span><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

How to Bake a Whole Chocolate or Vanilla Cake in the Microwave Vegan, Gluten-&-Dairy-Free and made in the microwave, in 10-Minutes! It’s faster than you can pre-heat your oven, faster than going to a bakery! It’s frosted to your liking. I prefer making this recipe […]<\/p>\n","protected":false},"author":1,"featured_media":1766,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,18,63,17,45,74,462,247],"tags":[374,23,29,46,79,84,162,28,144],"class_list":["post-6403","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-cakes","category-dairy-free","category-desserts","category-gluten-free","category-kosher-pareve","category-microwave-baking","category-vegan","tag-chocolate-cake","tag-dairy-free","tag-easy","tag-gluten-free","tag-kosher-pareve","tag-microwave","tag-oat-flour","tag-quick","tag-recipe"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6403","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=6403"}],"version-history":[{"count":44,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6403\/revisions"}],"predecessor-version":[{"id":8355,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/6403\/revisions\/8355"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/1766"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=6403"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=6403"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=6403"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}