Cupcake in a mug by Ali Kay’s Kitchen

Because I was asked regularly to develop gluten- and lactose-free recipes, I decided to bring a specialist. Ali Kay’s Kitchen’s Alison developed a chocolate cupcake just for Singlemade: glutenfree, lactose-free and single proof! We love it!

I’ll give the floor to Alison now:

Hello everyone! I’m so excited to be here this week to share some delicious recipes with you. When Minne first told me that she wanted some gluten-free and dairy-free recipes, I knew instantly which recipe I wanted to share with you guys.

This recipe has been one of my go-to favourites for years! I love I can get about the equivalent of a delicious slice of cake in about 5 minutes. If you’re really lazy, you can also mix the flour, cocoa powder, sugar, baking powder, and salt in a mason jar and keep it for later! Then all you have to do is add the margarine, egg, and vanilla extract and pop it into the microwave. It’s that easy!

Now we can get to the fun part – the mix-ins! This batter for this recipe is thick and cooked quickly, so it provides the perfect conditions for mixing in something sweet or crunchy to give your cake that extra pizzazz. Some of my favourites are:

  • Chocolate chips
  • Mini M&Ms
  • Walnuts
  • Cut up fruit (cherries, strawberries, etc.)
  • Shredded coconut

The sky is the limit! Whatever you feel would go well in a chocolate cake, go ahead and try it out! (and if you take a picture and post it on Instagram, be sure to tag @alikayskitchen so I can see!)

I’ll be back on Thursday to share another delicious recipe, but until then, enjoy a delicious cake, all to yourself! 😉

Print Recipe
Cupcake in a mug
Cupcake in a mug
Course Dessert
Prep Time 10-15 min
Servings
cupcake
Ingredients
Cake
Icing
Course Dessert
Prep Time 10-15 min
Servings
cupcake
Ingredients
Cake
Icing
Cupcake in a mug
Instructions
  1. In a medium-size mug, melt the margarine in the microwave for 1 minute.
  2. Using a fork, whisk the egg and vanilla into the melted margarine. Add sugar and beat until smooth. Add the almond flour and whisk until all the ingredients are combined. Add the cacao powder, baking powder and salt. Whisk again till you have a smooth dough.
  3. Microwave the ingredients in one big mug or in 2 little mugs for 75 seconds. The cake is done when a knife inserted into the center comes out clean. If you wish to add icing to the mug cake, let it cool fully before decorating.
  4. Icing
  5. While the mug cake is cooking in the microwave, add the margarine and vanilla extract to a small bowl or ramekin and beat with a fork until it looks fluffy.
  6. Add cocoa powder to the bowl and mix thoroughly, making sure to remove all lumps
  7. Add icing sugar, 1 tablespoon at a time, and mix thoroughly into icing. When you lift the fork out, the icing should stand up in little peaks.
  8. Ice the cake by spreading the icing on top, or transfer the icing to a piping bag and pipe it on to the cake.
Recipe Notes

The topping is measured to decorate one large cupcake. If you’re making two small ones, you should double the recipe.


Input testpanel

This cupcake went down well at the Kim-residence. Her tip: Kim used hazelnut powder, adding some great flavour. She didn’t like the topping much: too sweet. She prefers adding some vanilla ice cream or whipped cream (Tip!). But in any case: a great dessert!


About Alison

Hey everyone, I’m Ali Kay and I’m a proud Canadian. I was born and raised into a maple syrup-eating, hockey-loving family that, unfortunately, also dealt with over 10 food restrictions in 6 people. But despite all odds, I developed a love of cooking in my early years and to this day, I enjoy creating recipes that are allergen-free and easy for people to alter to fit their own needs. I hope you enjoy the recipes!


#Singlemade_it

Follow our Singlemade heroes into the fray and try this recipe! Share your Singlemade creations through #singlemade_it@singlemade of minne@singlemade.be!

Have fun cooking and… bon appétit! 🙂

Feel free to comment! ;-)