I tried your recipe but looked at the dry ingredients in a coffee mug and changed to a litre microwave jug. Mix raised to within half an inch of the top while cooking and then settled to about half the height of the jug.
Cake was rich and moist and so delicious. Too much for one person. Great as a cake but would make a great desert and so quick to make.

Posted by Cheryl Bond  on  28/10/08  at  12:28 PM

Yum, I’ve been meaning to try this one for a while!  After reading the previous comment I made it in a 1 litre jug instead of a mug.  It worked perfectly and I might have to laminate this recipe and stick it next to the microwave.  Thanks for a great recipe

Posted by Momma  on  30/11/08  at  05:51 PM

Wow! I’m so excited that it is possible to make good gluten free cake! I made mine in a normal mug, the mix raised up really high but didn’t fall over the edges. My brother and sisters were standing there watching with me. They were so excited by the success of my cake that they made their own [gluten] version. Amazingly, my gluten free one was much better than theirs, that’s a first!

tip: don’t do a layer of jam at the bottom, cake mixture, then another layer of jam and another layer of cake. [even with half a cake amount] Trust me, it will start boiling and spill over the mug rim causing a really sticky mess in your microwave. -tastes really good though!

Posted by Theresa  on  29/01/09  at  04:03 PM

Help plz! I’ve just been diagnosed with coeliacs - what brand of cocoa do you use? i haven’t found one thats gluten free!

Posted by Reneer  on  17/02/09  at  04:39 PM

I thought all cocoa was gluten free? I’m using Pam’s at the moment and I checked the back, I’m pretty sure Cadburys is too.
By the way, Edmonds baking powder is gluten free and so is marmite. I was so relieved when I heard that one!

Posted by Theresa  on  23/02/09  at  01:27 PM

The Sanitarium Marmite that I have in my cupboard is definitely not gluten-free.
“Contains derivatives of barley, wheat, and soy.”

Posted by Kathy  on  23/02/09  at  03:26 PM

I’m sorry, my bad. When my sister went gluten free a couple of years ago I, having a premonition that I would be next, contacted Sanitarium and they said that Marmite did not contain any detectable gluten.
Things may have changed though, thanks for that Kathy!

Posted by Theresa  on  23/02/09  at  03:40 PM

I emailed sanitarium and they said:

“Marmite contains maltodextrin which is a partially digested starch obtained from wheat. Being derived from the starch part of the wheat and not the protein part, it should contain no detectable gluten (but it has not been tested). The other potential source of gluten is from the yeast which is grown on malted barley. Once the yeast has completed its growth, it is washed to remove the residual materials which would remove most if not all barley. Marmite has been extensively tested for gluten in the past and we were unable to detect any gluten at a level of 0.002% however recent tests have not been conducted. We are unable to say it is gluten free due to the presence of wheat and barley.”

So I suppose it depends how strict you are being. Sorry about the confusion.

Posted by Theresa  on  24/02/09  at  11:35 AM

Thanks for the research!
I react to minute amounts of gluten so I am forced into being strict. Which is such a shame because Marmite on toast used to be one of my favourite foods.
Have tried a vegetable based spread which looks like Marmite but it just didn’t have the same flavour.

Posted by Kathy  on  25/02/09  at  08:12 AM

What a great quick stand by desert.  The first night i had to make three between the four kids who did not complain that i may have slightly overcooked the first one (what Wattage is the original cooked in?).  Teenager has since made it himself several times.  Yeah. Although they rose above the cup there was no problem with them falling over.

Posted by Bakit  on  03/04/09  at  10:34 AM

This dessert is sooooo dangerous I’ve made it a few times already and am praying it doesn’t effect my waste line too much!

The first time i made it a had no cocoa left so made it with just vanilla and 1 Tbs of drinking choc and it was amazing. Very light and spongy. The second time i brought cocoa and choc chips and perhaps put too much cocoa in as it was quite dense compared with the first but the choc chips were delicious melted on the inside never the less.

Looking for healthier options, i only used about 1 Tbs of sugar and instead of Oil i used 1 Tbs of marg and it still turned out fine. Just one way to make this too easy dessert a little more guilt free!

Posted by WH  on  11/05/09  at  04:35 PM

anyone made this without the egg? i’m thinking for my allergy baby’s first birthday, using rice milk or neocate formula. i know the gluten version of this has no egg, but wondering if the egg is critical in the gluten free version?

Posted by lisa  on  25/11/09  at  08:37 AM