For an easy-peasy gluten free flour blend I mixed up 3 cups rice flour, 1 cup potato starch, 1/2 cups tapioca flour and 1 tablespoon xanthum gum.
Servings 1
Author adapted by Angela Litzinger from Step of Steph' Bite by Bite as posted on dinnerdishesanddesserts.com
Ingredients
1/2tablespoongluten and dairy free margarineolive or coconut oil
1/4teaspon sugar
1tablespoonbrown rice syrupbe sure gluten free, honey or maple syrup
2tablespoonsunsweetened applesauce
3drops of gluten free vanilla extract
1/4cupgluten free flour blendsee above blend or use a cup-for-cup blend such as Better Batter
1/4teaspoongluten free baking powder
1/8teaspooncinnamon or pumpkin pie spice blend
pinchof salt
2tablespoonsof mix in of choice: blueberrieschopped peaches or apples (or other fruit of choice), dates, nuts or gluten & dairy free chocolate chips
Streusel:
1/2tablespoongluten or dairy free margarine
1heaping teaspoon of flour blend
1tablespoonbrown sugaror half turbinado sugar, half brown sugar
1/4teaspooncinnamon
Instructions
In a microwave safe coffee mug, cup or jar soften 1/2 tablespoon of margarine in microwave for 5 seconds. Then stir in the sugar and brown rice syrup, mixing well. Add in the applesauce, vanilla, gluten free flour blend, baking powder, and salt, stirring until just combined. Add in your favorite mix-in and fold into the batter. Smooth top of batter a bit.
In a separate bowl, combine all streusel ingredients with your fingers or a fork, working the margarine into a sandy texture. Sprinkle topping over cake batter in cup.
Cook cake in the microwave for 75 seconds. You don’t want to over cook the cake, but you want the top to be just set. Get your spoon ready and go to town!