Lately, I’ve been converting a lot of gluten-free recipes to make them even more allergy-friendly for my husband, whom we recently found out is highly allergic to eggs (and chicken, but thankfully, chicken isn’t a main ingredient in most baked goods 😉 )
Having so many dietary restrictions can really get you down when there are so many foods that you’re missing – especially knowing that you can’t ever have them. Ever. So I’ve been trying really hard to come up with creative ways to make yummy desserts that are allergen-free to kind of help combat that.
Mug cakes (and I think I said this before in the gluten-free chocolate mug cake recipe article) are really perfect for this.
No eggs. Dairy can easily be substituted. Mug cake just isn’t picky at all! There’s certainly something to be said for making things in small portions – and steaming them in the microwave.
This little cake picks up the flavor of chopped strawberries nicely during cooking, So yummy! The only thing that would have made this better is if I’d had some whipped cream to go on top. Mmmm!
And of course, if you don’t happen to have strawberries on hand, other berries or chopped fruits will work nicely. Blueberries or blackberries would be perfect!
Gluten-Free Strawberry Mug Cake
- Mix dry ingredients in a coffee mug, or microwavable bowl.
- Add wet ingredients and chopped strawberry.
- Stir together until well mixed.
- Microwave on high for 1 to 1.5 minutes.
- Remove and let cool before eating.
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