Creme Egg Molten Mug Cake - Coeliac Sanctuary
Posted On: 17th February 2020
Mug cakes are ridiculously easy to make, and this one is no exception, with a creme egg stuffed in the middle it takes gluten free easter egg cakes to a new level, plus its made and cooked in less than 5 mins, almost cake in an instant! What could be better than that!
Recipe By: Alison Wheatley at http://www.coeliacsanctuary.co.uk
This recipe is...
3tbsp gluten free plain flour
1tbsp cocoa powder
1tbsp vegetable oil
1.5 creme eggs
Preparation Time: 3 Mins
Cooking Time: 1 and Half Minutes
This recipe is free from...
Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soya, Sulphites, Tree Nuts
NB: You COULD eat this all yourself, I would, however with it being so rich and high calorie, we have suggested it should be eaten between too, so get sharing with a friend!
1. Grease or use spray oil to line a mug, place all ingredients except the creme eggs in the mug and beat together with a fork until well combined.
2. Unwrap and press one full creme egg into the middle of the mix in the mug and place in a microwave for 1 and a half minutes, the top should just be firm to touch.
3. Tip the cup upside down on a plate, place a half a creme egg on the top, when you cut into the cake it should be molten in the middle.
This recipe makes 2 servings
Nutritional info per serving
© 2020 Coeliac Sanctuary - https://www.coeliacsanctuary.co.uk