Gluten free Victoria sandwich mug cake
A delicate gluten free mug cake recipe with a vanilla sponge, buttercream frosting and a sandwich of strawberry jam. The perfect miniature Victoria sandwich! Recipe makes 2 cakes.
- Prep time
- 4 min
- Cook time
- 1 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 large egg
- 50 ml vegetable or rapeseed oil, (plus extra for greasing)
- 50 g self-raising gluten free flour
- 50 g caster sugar
- 1/2 tsp vanilla extract
- 15 g unsalted butter, (room temperature)
- 40 g icing sugar
- 1 tsp milk
- 1-2 drops vanilla extract
- 2 tsp strawberry jam
- 1-2 tbsp icing sugar (for dusting)
Instructions
- 1
Pour a few drops of oil into each mug (approx half a teaspoon) and use a piece of kitchen towel to grease the mug, ensuring the bottom and sides are covered. Set aside.
- 2
In a bowl beat the egg, flour, sugar, oil and vanilla extract until combined using a fork or spoon. Pour the mixture evenly between the two cups.
- 3
Microwave each cup (one at a time) for 70 seconds. This time may vary depending on your microwave - see notes. Once each cup is done, leave to stand for 30-60 seconds.
- 4
Using a sharp, thin knife, gently cut around the edge of each cake to loosen it from the sides of the mug. Then flip it upside down firmly. The cake should come out as your lift the mug. Leave to cool for a couple of minutes while you make the frosting.
- 5
For the frosting, beat all the ingredients in a bowl until smooth. Once this is made, cut your cake in half. Spread one tsp of jam on one half, then spread 1/2 the frosting on top.
- 6
Sandwich the second half of the cake on top. Repeat with the second cake. Dust the top of each cake with icing sugar and serve. You could top with a fresh raspberry or strawberry if you desire!