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    • Kerry Johnson

      Healthy single serving vegan carrot cake | including cake

    • Annie Bakke

      Website for gluten free cake recipes

    • Juanita Ebbutt

      I’ve enjoyed making my ‘2 minute breakfast cookies’ so much recently, more for dessert than breakfast! I’ve tried out lots more flavour combinations so I will be sharing those with you soon, but today I fancied a single serving more of the mug cake variety. Using this gluten free raspberry cheesecake mug cake recipe as a basis I set about making a super nutritious ‘fill me up’ type dessert with some added oats for oomph. To make smaller portions you could divide the mixture into two small ramekins to serve two. Instead of serving it straight from a bowl or mug I decided to line the ramekin with lightly oiled clingfilm so that once cooked I could easily lift it out and peel away the clingfilm to serve. It worked pretty well although if I’d waiting a couple of minutes for it to cool and firm up slightly it probably would have been even easier….me impatient…never! Using orange juice instead of soy milk really helps to bring out the flavour of the carrot, and the ground almonds really help add to the moistness of the crumb, you could probably get away without the added oil since the texture was in no way dry. You could serve it with a dollop of nut butter or a creamy cheesy style frosting. Here I served mine with a thick cashew cream made with much less water than usual. Single serving 'microwave' cakes are great as a time saver and also as an ingredient saver particularly when being a bit adventurous or experimental and you don’t want to make a whole batch of cake to find it tastes awful! Today this ‘5 minute cake’ really did the trick and meant that I could have a 10 minute time-out before rushing off the do the next thing on my list…so much to do today…busy busy busy, I will reveal all very soon! Recipe: single serve carrot cake Serves 1! Ingredients 2 tbs GF flour mix 1tbs ground almonds 1 tbs oats 1 tbs rapadura Tiny pinch salt ¼  tsp baking powder ¼ tsp baking soda 1 tsp mild flavoured oil (coconut or rapeseed) 1 small carrot grated- approx. 3tbs ½ tsp vanilla extract ¼ tsp cinnamon 2-3 tbs orange juice Nuts to sprinkle on top- optional Method Add all the ingredients to a small bowl adding orange juice last just enough to achieve a medium thick batter. Mix well so there are no lumps or dry patches of unmixed flour. Pour into a mug or large ramekin (line it with clingfilm if you want to be able to take it out to serve). Note the mixture should only fill no more than just over half the height of the mug/ramekin. Sprinkle nuts over the top if you like.  Cook on full power (900W) in microwave for 1 min. check with a cocktail stick until stick comes out almost clean. Cook for 20 seconds more if necessary (up to two times) until cooked. For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

    • Susan Miazga

      Single serve carrot cake | including cake

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