This is a dangerously quick & easy gluten free chocolate cake made in the microwave.
4 Tablespoons Bob’s Red Mill Garbanzo & Flava Bean Flour
4 Tablespoons white sugar
2 Tablespoons Ghirardelli unsweetened cocoa
dash of salt
3 Tablespoons peanut oil
3 Tablespoons milk
1/2 teaspoon vanilla
1/4 cup Ghirardelli semisweet chocolate chips
Directions: in a coffee mug, blend the first 4 ingredients until the mixture appears homogeneous. Be sure there are no clumps of the flour.
Stir in one egg, then the oil and milk and vanilla.
Dump the chips on top.
Microwave on high for 2 minutes. The cake will rise to and perhaps over the top of the mug. Don’t worry.
Allow to cool for 2 minutes.
Invert over a plate.
Done! Best if eaten while still warm.
Challenge: So here’s your challenge, lovely reader, should you decide to partake: share with me a recipe for a rich, dark chocolate cake.
Preferably one with chocolate chips and maybe peanut butter too. After that, I don’t care, the rest is up to you.