Microwave Gluten-Free Fluffy Sponge Cake

This is one of the fluffier gluten-free cakes I have ever had. We discovered it by accident when experimenting. Works good to turn cake over and ice for parties or events. Makes a good half-soccer ball cake.

• Preparation Time: 10 mins
• Cooking Time: 2 mins
• Total Time: 12 mins
• Calories: 309 Calories

Ingredients

• 2 eggs
• 2 tablespoons white sugar
• ½ teaspoon vanilla extract
• 1 ½ teaspoons ground cinnamon
• 1 tablespoon baking powder
• 1 tablespoon olive oil
• 1 ½ teaspoons butter
• 1 tablespoon peanut butter, or more to taste
• 1 tablespoon sorghum flour
• 1 tablespoon quinoa flour
• 1 tablespoon millet flour

Recipe Instructions

Step 1

Generously butter the inside of a large, microwave-safe cereal bowl. Whisk eggs, sugar, baking powder, quinoa flour, sorghum flour, millet flour, olive oil, peanut butter, butter, cinnamon, and vanilla extract together in the bowl until flour is evenly mixed into the batter.

Step 2

Cook in microwave until cake is cooked through, 1 1/2 to 2 minutes.