This mug cake is perfect for preparing an easy breakfast or snack that obviously one can taste as well even if he or she is intolerant to gluten. The base is soft and has a quite plain taste that fits well with different combinations of toppings.
Time of preparation
What did I use
1 cappuccino cup, three spoons, one bowl
Mix of gluten free flours all purpose: 1/4 cup
Baking powder: 1/4 teaspoon
A pinch of salt
6 spoons of milk
1 and a half spoon of sugar or 1 spoon of honey
1 spoon of seeds oil
1/4 teaspoon of vanilla extract
How did I do
In the bowl I mixed well the mix of gluten-free flours and the baking powder, then I added honey or sugar and salt, vanilla, oil and as the last milk. I put the dough in the cup.
I cooked in the microwave at 450W for two minutes.
I decorated with the hazelnut cream and the coconut flour, I waited for it to cool down and served.