5-minute Chocolate Cake, revised!

You may remember the 5-minute chocolate cake I posted back in September. My young friend Legossi wanted to try it for her family, but they have various food allergies, so she modified it and sent me the recipe.



So for those of you who might have gluten, dairy, or egg issues, you'll love this.

Gluten Free, Dairy Free, Egg Free Chocolate Mug Cake

3 Tbsp. Brown Rice flour
1 Tbsp. Tapioca flour
1/4 tsp. Xanthan gum
4 Tbsp. sugar
2 Tbsp. baking cocoa
1-1/2 tsp egg replacer
1 Tbsp. Water
3 Tbsp. rice milk
3 Tbsp. oil
3 Tbsp. chocolate chips (optional if you can find dairy free chocolate chips)
a small splash of vanilla extract
1 coffee mug

Add dry ingredients to mug, and mix well. Add egg, and mix thoroughly. Pour in the milk and oil. Mix well. Add chocolate chips (if desired) and vanilla extract. Mix well! Since the ingredients are gluten free, it may require more mixing than the other version of this cake because tapioca flour does not like to be mixed in!

Put in microwave and microwave 2 minutes and 30 seconds. Don't overcook or it'll become very, very chewy.

If you're not allergic to egg, then use a real egg instead of egg replacer because the egg replacer makes it a bit chewier than if it had a real egg in it.

The price of allergies.