Microwave Gluten-Free Fluffy Sponge Cake Recipe - Allrecipes.com
Microwave Gluten-Free Fluffy Sponge Cake Recipe
  • READY IN 12 mins

Microwave Gluten-Free Fluffy Sponge Cake

Recipe by  

"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 Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    2 mins
  • READY IN

    12 mins

Directions

  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.
Kitchen-Friendly View

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.
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Reviews More Reviews

Jun 16, 2015

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 considering. Not all that sweet though.

 

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Nutrition

  • Calories
  • 309 kcal
  • 15%
  • Carbohydrates
  • 25.8 g
  • 8%
  • Cholesterol
  • 194 mg
  • 65%
  • Fat
  • 19.3 g
  • 30%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 10 g
  • 20%
  • Sodium
  • 634 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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