How many mug cake recipes have I now, Dear Reader? No, really I can’t recall any more. It’s important that when posting recipes you actually know if they work, I could’ve easily just posted the original with the addendum of replace x flour with everything. I never do that, never have and never will. You deserve better recipes, more thorough and well tested. I just wanted something light and slightly sweet and thought I might as well see how rice flour fared in this recipe. Look, I’m not a fan of commercial gluten free bread, I still assert that altogether too much of it is just terrible in every regard, but I dislike ragging on people’s chosen foods, I know the feeling naturally, but I really can’t believe how bland rice flour is. It’s a complete absence of taste, texture and well, everything. Buckwheat might be strong, quinoa might be a little bitter, but they have character, they make unique breads. Really, it’s why rice flour is used in addition to starches to bulk up commercial breads, not to say there aren’t great recipes using it, there are I have some, but on it’s own with other bland ingredients it really shows it’s limits. Okay, that’s enough alienating my Rice Flour Readers. Rice is a firm favourite of mine, rice flour is a great flour for simple and flat recipes, but it will never be as worthwhile as the other flours.
Look, I like quick recipes like this, for a long time I had no options like this. If I wanted a quick hit of sugary sweetness I’d have to make a big batch of cookies or a cake or do without. Rice flour is handy here because it’s cheap and you don’t need to worry about it having better uses. Diversity in recipes is probably one of the main reasons for my continued health success. If you get tired of what you’re eating or you’re not getting enough varied nutrition then you’ll suffer for it. I’m not here to preach good health or choices, I do that enough already. I’m just here to share a fluffy, more crumbly than usual, light mug cake. If you want something to ease a sugar craving this isn’t a bad way to do it, it’s light so it won’t fill you up and it doesn’t use that much sugar so you can adjust it however you like. Either adding sweetness via toppings or just tossing a shot of coffee over it for a little depth of flavour. Okay, that’s that, Dear Reader, the weather is dismal and depressing and I just want to go garden. I want to get lost out there for hours and the sunshine refuses to shine over Jack evermore. I’m just planning, hardening off rose cuttings that have rooted, one is for Naru’s one year anniversary, and, honestly, trying not to sink into dark thoughts about the wait for the surgeries. Someday, Dear Reader, I’ll be free from waiting, free to just garden and garden and occasionally bother you with posts. For now, well, we carry on carrying on. Until later, take care.
45g Rice Flour (Brown and White Blend)
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 and Vanilla Extract, with a fork, until dissolved.
2. Add in the the Buckwheat Flour and Baking Powder and mix until mixed, then finally add the Milk and and stir until everything has combined.
3. Microwave on full heat for 2 1/2 minutes. Cake should be dry and springy to the touch. Let cool for a few minutes before serving.