Preparation time: 5 minutes

Microwave time: 1 minute

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• Chocolate Cake in a Cup

These cute little individual cakes are just perfect for couples, and they are super quick. They can be eaten right out of the coffee cup, almost immediately after they come out of the microwave, although a little bit of cooling time is a good idea.

Makes 2 individual cakes

• ⅔ cup Carol’s Gluten-Free Flour Blend
• 3 tablespoons granulated sugar
• 2 tablespoons unsweetened natural cocoa (not Dutch-processed)
• ⅛ teaspoon (dash) baking powder
• ⅛ teaspoon (dash) salt
• 1 large egg, at room temperature
• 2 tablespoons canola oil
• 1 tablespoon water
• ½ teaspoon pure vanilla extract
• Powdered sugar or chocolate syrup, for garnish

1. Generously grease 2 shallow, microwave-safe 6-ounce (¾-cup) coffee cups. (My coffee cups are 3¼ inches in diameter and 2¼ inches high. The batter may spill over the edge during baking if you use a smaller cup.)

2. In a small bowl, whisk together the flour blend, sugar, cocoa, baking powder, and salt until well blended, and then whisk in the egg, oil, water, and vanilla until smooth. The batter will be soft. Divide the batter between the two coffee cups and place the cups on saucers or plates to catch any drips.

3. Microwave on medium-high (70%) power for 50 to 60 seconds. The cakes are done when they look firm and are no longer shiny on top. They will continue to cook after they are out of the microwave. The cooking time may vary depending on the wattage of your microwave oven. Cool slightly before eating right out of the cup, dusted with powdered sugar or drizzled with chocolate syrup—or both!

Per cake: 335 calories; 5g protein; 17g total fat; 3g fiber; 42g carbohydrates; 94mg cholesterol; 215mg sodium