Microwave Gluten-Free Fluffy Sponge Cake recipe

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Ingredients

2 eggs
2 tablespoons white sugar
1 tablespoon baking powder
1 tablespoon quinoa flour
1 tablespoon sorghum flour
1 tablespoon millet flour
1 tablespoon olive oil
1 tablespoon peanut butter, or more to taste
1 ½ teaspoons butter
1 ½ teaspoons ground cinnamon
½ teaspoon vanilla extract

Nutrition Info

308.9 calories
carbohydrate: 25.8 g
cholesterol: 194.1 mg
fat: 19.3 g
fiber: 3.1 g
protein: 10 g
saturatedFat: 5.3 g
servingSize: -
sodium: 633.7 mg
sugar: 14 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

2 servings

Recipe Note

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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