Eosinophilic Esophagitis Friendly Chocolate Mug Cake

Total time6 min

Prep time3 min

Cook time2 min

Eosinophilic Esophagitis Friendly Chocolate Mug Cake

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Ingredients

1 serving

3 tbsp all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz King Arthur Gluten Free Measure for Measure Flour Pillsbury Best Gluten Free Multi-Purpose Gluten Free Flour Blend
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
3 tbsp granulated sugar
2 tbsp unsweetened cocoa powder
¼ tsp baking powder
⅛ tsp salt
3 tbsp milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
2 tbsp neutral oil (such as vegetable oil or canola oil)
¼ tsp vanilla extract
2 tbsp semi-sweet chocolate chips (optional)

Instructions

1
In a 12 oz microwave-safe mug, whisk together the flour, sugar, cocoa powder, baking powder, and salt until evenly combined with no dry pockets.
2
Add the milk, oil, and vanilla extract to the mug and stir with a fork until the batter is smooth and no streaks of flour remain. Fold in the chocolate chips, if using.

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