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Due to the popularity of a recent post, it’s time for another round of microwave fun. Like I neglected to mention about that cookie, this chocolate cake isn’t nearly as cloying as a traditional one. Confession: I’m a big fan of not overly sweet gluten free treats. Shocking?!
Vary the flavor of this vegan, dark chocolate cake by using a different extract, subbing ripe banana for the applesauce, adding a tablespoon or so of chocolate chips, or zapping as cupcakes instead. About the paper towel suggestion in directions – you’ll know if you need one after you’ve made the cake once or twice in your microwave.
2-Minute Microwave Chocolate Cake
Melt in a microwave safe cup:
1 tablespoon coconut oil
Add to melted oil and stir well:
2 tablespoons milk or yogurt
1 tablespoon applesauce
½ teaspoon pure vanilla extract
1/4 teaspoon baking powder
Add to cup and stir more:
3 tablespoons flour
2 tablespoons cocoa powder
2 tablespoons sugar
Pinch of each: salt and cinnamon
Pour batter into a greased 6 oz. ramekin or mug. Set on a paper towel (just to be on the safe side because it will puff up and potentially spill over) in microwave and cook for 45 seconds at full power (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is. Sprinkle with powdered sugar and let cool a bit before digging in. Really great topped with yogurt or ice cream. Yield: 1 dark chocolate cake or 2 cupcakes
I know what you’re thinking.
What’s up with all the pumpkin recipes?
Oh. I thought you were going to ask about the plethora of twinkie action here of late. Guilty conscience. But I can explain.
~ The Twinkie Defense ~
Making iconic snack cakes is addictive. There’s something about the pan itself that makes you want to fill it. If you have leftover pumpkin and lots to do, why NOT procrastibake a pumpkin twinkie with cheesecake filling?
No twinkie pan? Bake the batter in a cupcake pan. You’ll end up with a dozen muffins. But no twinkies.
I won’t judge you.
Gluten Free Pumpkin Cheesecake Twinkies
Combine the dry ingredients in a mixing bowl:
1¼ cups gluten free flour
½ cup brown or raw sugar
1½ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon each ginger and nutmeg
¼ teaspoon xanthan gum
¼ teaspoon salt
¼ teaspoon baking soda
Combine the wet ingredients, then add to large bowl:
½ cup hemp milk
½ cup pumpkin puree
¼ cup melted butter or oil
1 egg, beaten
2 teaspoons pure vanilla extract
Blend until smooth:
8 ounces cream cheese, room temperature
1/2 cup powdered sugar
1 egg yolk
1 teaspoon vanilla
Preheat oven to 350 degrees. Fill greased twinkie pan about half full with pumpkin batter, then drop 2-3 tablespoons of cream cheese mixture in the center of each. Top with remaining pumpkin batter. Bake for about 24 minutes, until tester inserted remains mostly clean. Let cakes cool for at least 10 minutes before removing from pan. Yield: 8 pumpkin twinkies
- If you have extra cheesecake filling, blend with a bit of leftover pumpkin, a sprinkle of cinnamon, then bake in paper lined muffin cups.
- A combination of gluten free flours usually gives the best result. Pick up a ready to use flour blend like King Arthur Flour or use your favorite all-purpose mix. Here’s more info on gluten free flour blends.
- Recipe can be doubled. Freeze extra twinkies to enjoy anytime.
- Hemp milk is great for gluten free baking, but dairy milk can be used in this recipe as well.
- Make sure the oven is preheated. Twinkies like that sort of thing.
After making buns with white sorghum flour, I couldn’t resist trying a similar recipe with black sorghum. I’m on a roll. Argh, puns.
The cool kids at Nu Life Market sent me samples of three different kinds of sorghum flour – white, burgundy, and black. Who knew, right? Black sorghum looks just like cocoa powder. It was practically begging to be baked into a chocolate cookie. Naturally, I gave in. But I knew that one day, the beautiful black sorghum would wind up getting baked in a bread.
Black sorghum, just the dry flour, tastes vaguely like white sorghum. Here’s how taste testers (without any food restrictions) described black sorghum flour:
- “Like bread crumbs”
- “Reminds me of crackers”
- “You should make bread with it”
Okay then. If you’re curious for more info, head to the market and read all about it.
Buns aren’t just for veggie burgers. A good bun can make a sandwich enticing, even to a cookievore. And leftover buns spread with cream cheese = outstanding breakfast. Double the recipe if you want extras to store in the freezer.
You do have to plan ahead for this dough. Why? An overnight stay in the fridge enhances the texture and flavor of the bread. Yeast needs time to do its thing. Don’t we all?
Take a peek at the instructions before you begin. If you’re without baking powder for the green step tomorrow, dissolve a pinch of instant yeast in water instead.
Gluten Free Black Sorghum Buns
Add wet ingredients and blend thoroughly:
1 cup water, room temperature
2 tablespoons coconut oil, melted
1 tablespoon honey
Tomorrow, stir into dough:
1/2 teaspoon baking powder dissolved in 1 tablespoon water
After mixing thoroughly, cover dough and let sit at room temperature for one hour. Then store in the fridge overnight (about 8 – 12 hours). The next day, remove dough from fridge and let sit at room temp for one hour before using. Now is when you’ll stir in 1/2 teaspoon baking powder dissolved in water. Scoop dough into a greased muffin top pan.
Use a dampened spatula to spread and smooth dough. Brush top of dough with melted coconut oil or butter. Sprinkle with sesame seeds, caraway seeds, sea salt, or whatever makes you happy. Place bread in oven. It’s time to turn the oven on now. When oven temp reaches 350 degrees, set your timer and bake bread for about 22 minutes. Let bread cool completely before slicing. Yield: 6 buns
~ Notes ~
- Total weight of the sorghum and tapioca flour is 8 ounces.
- Combining many flours usually gives the best result for bread. This bun is the gluten free equivalent of a sandwich thin. For a heartier bread, look here.
- A small amount of leavening stirred into dough just before baking can offset reduced oven spring in a cold fermentation (overnight stay in the fridge). After reading this post on English Muffins, I decided to play with baking powder instead of yeast for the day 2 step.
- Melted butter can be used in place of coconut oil. But coconut oil (along with the honey and fridge time) will enhance the shelf life of your bread.
- Grease your muffin pan, even if it’s nonstick.