Microwave Quinoa Mug Cake

Yes, I know that’s a bowl.

Dear Reader there are two types of microwave cakes. These are, of course, the Stay-ins and the Fall-outs, the former are these mug cakes made without egg, the latter are made with eggs and are more akin to bread. They’re all under the microwave tag so have a look. There are breads that are better than some loaves I’ve made in those recipes. These are al based on a recipe for a commercial mug cake that I took one look at and smugly proclaimed that I could make that. Three different flours later and it’s turns out I was right. Buckwheat, Sorghum and the ultimate flour for light and airy goods: Quinoa.

It’s so fluffy.

Therein lies the saddest part of quinoa’s lack of structural integrity: It would make amazing cakes, but they’d fall apart if made this light. Though, I will contradict myself and say that the egg version of the microwave cakes is very similar to sponge, but not very cake like. That’s where the mug, bowl whatever, comes in. Since there’s no need to take it out you can add more to give it a light crumb. The butter and sugar here are the key elements. You might have to up the sugar, or do like I do and top it with a loose icing, if your quinoa flour is very strong. There isn’t much to this, but it tastes just so light and sweet. It’s a great way to have a treat without going all out. It just crumbles away, but isn’t at all dry. I’m not sure if this is unique to the site or if anyone else is making these like this. The recipe is my own creation so if nothing else you have a guarantee I will try it with as many flours as I deem suitable. That’s it for now, Dear Reader. See you again soon.

It stays hot for a long time.


45g Quinoa Flour
30g Butter
65ml Milk
15g Sugar
1/2 Tsp GF Baking Powder
Dash Vanilla Extract


1. Melt the Butter, in a mug, on a low heat and when cooled slightly mix in the Sugar, with a fork, until dissolved.

2. Add in the Milk and Vanilla Extract and stir until everything has combined. Finaly add in the Quinoa Flour and Baking Powder and mix until smooth.

3. Microwave on full heat for 2 1/2 to 3 minutes. Cake should be dry and springy to the touch. Let cool for a few minutes before serving.


11 thoughts on “Microwave Quinoa Mug Cake

  1. 👏👏👏
    If it is spongy you could pour, say, orange juice (homemade, with or without sugar)… or even rum, and call it “baba au rhum” – a perfect example of how one recipe can be recycled into so many more !

    Liked by 1 person

      1. doubled it! with gluten free oat flour (cuz that’s what I had) and 3 forks (took a picture, but I don’t know how to put it here)

        Liked by 1 person

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