Microwave Gluten-Free Fluffy Sponge Cake

Microwave Gluten-Free Fluffy Sponge Cake

Spacecadet 0

"This is one of the fluffier gluten-free cakes I have ever had. We discovered it by accident when experimenting. Works good to turn cake over and ice for parties or events. Makes a good half-soccer ball cake."
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Ingredients

12 m servings 309 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 309 kcal
  • 15%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 10 g
  • 20%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 634 mg
  • 25%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Generously butter the inside of a large, microwave-safe cereal bowl. Whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.
  2. Cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.

Footnotes

  • Cook's Note:
  • Yogurt can be substituted for peanut butter. Peanut butter and yogurt are optional, use a little more for moister cake and a little less for dryer cake. Other ingredients can be substituted for flavor.

Reviews

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I used 3tbsp of quinoa flour instead of the mix of flour. It was huge. Way bigger than I was expecting. It was a good, quick, easy dessert. Not the best cake I've ever tasted, but still good con...

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