Pina Colada Microwave Mug Cake
|Pina colada yogurt||3 Tablespoon (Yoplait)|
|Vanilla extract||1⁄8 Teaspoon (Mccormick)|
|Baking powder||1⁄4 Teaspoon (Argo)|
|Guar gum/Xanthan gum / tapioca flour||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon (Mccormick)|
|Light brown sugar||4 Tablespoon (Domino)|
|Gluten free sorghum flour||4 Tablespoon|
|Gluten free soy flour||4 Tablespoon|
|Potato starch||1 Tablespoon|
|Coconut pudding mix||2 Tablespoon (Jell-O)|
|Shredded coconut||2 Tablespoon|
Prepare your microwavable mug by coating the inside lightly with cooking spray.
Mix the ingredients in a small bowl. Beat egg first with a spoon and mix in other liquid ingredients. Then add dry ingredients and mix until you've removed all the lumps.
Pour the batter into the mug (do not fill more than halfway) and smooth the top with a spoon. Thump mug firmly on the tabletop six times to remove excess air bubbles. Place mug on top of a microwavable small plate or saucer.
Bake for 3 - 4 minutes. Check for doneness by inserting a toothpick in the middle of the microwave mug cake and removing the toothpick. If the toothpick is dry, the MMC is done.
Wait 2 minutes, then run a butter knife along the inside of the mug, and tip the cake onto a plate. Position the mug cake so that the slightly rounded surface is on top. Your microwave mug cake will now look like a slightly overgrown muffin.
Frost the whole Pina Colada Microwave Mug Cake with Yoplait® Pina Colada yogurt, or split the MMC in half, and frost each half individually (in which case you'll end up with two separate MMCs - or you can reassemble the frosted halves to create a layered MMC). Decorate, if you wish, with shredded coconut.
To see more quick and easy recipes like this you can purchase 101 Recipes for GLUTEN-FREE Microwave Mug Cakes by clicking here.
Serving size: Complete recipe
Calories 1366 Calories from Fat 553
% Daily Value*
Total Fat 64 g98%
Saturated Fat 18.9 g94.4%
Trans Fat 0 g
Cholesterol 224.8 mg74.9%
Sodium 451.9 mg18.8%
Total Carbohydrates 172 g57.3%
Dietary Fiber 16 g64.1%
Sugars 96.5 g
Protein 40 g79.9%
Vitamin A 7.4% Vitamin C 6.5%
Calcium 50.3% Iron 65%
*Based on a 2000 Calorie diet