How to Make Gluten-Free 5 Minute Hot Chocolate Cake by Carol Kicinski

If you consider you and your family to be gluten-free, you will love to learn how to make this Gluten-Free 5 Minute Hot Chocolate Cake by Carol Kicinski.

For those of you who don’t know Carol Kicinski, here is a brief bio to bring you up to speed:

“Carol is a magazine editor-in-chief, monthly syndicated TV chef, cookbook author and popular website blogger. Diagnosed with gluten sensitivity more than 20 years ago, Kicinski has since become a well-known gluten-free personality. She is the founder and editor-in-chief of Simply Gluten Free magazine, one of the top gluten-free magazines in America. Carol is in her fifth season as a monthly syndicated gluten-free chef on NBC-based WFLA-Tampa Bay’s Daytime TV show. She is the author of three successful cookbooks and has been published in more than 650 newspapers and magazines across the country.
Simply Gluten Free can be viewed at www.SimplyGluten-Free.com“

Carol Kicinski’s original recipe for Gluten-Free 5 Minute Hot Chocolate Cake, is a delicious and simple treat that’s perfect for those days when you need chocolate – fast!

Here are the ingredients for how to make this decadent Gluten-Free Hot Chocolate Cake and in only 5 minutes:

5 minute Gluten Free Hot Chocolate Cake

Ingredients

3 tablespoons butter
4 tablespoons milk
½ teaspoon pure vanilla extract
1 teaspoon maraschino cherry juice
1 large egg
4 tablespoons sugar
4 tablespoons unsweetened cocoa powder
4 tablespoons gluten-free flour blend or sweet rice flour
¼ teaspoon baking powder
Whipped cream
1 maraschino cherry

Directions

Melt the butter in a 12 ounce (or bigger) microwavable mug or ramekin. Swirl the butter around to coat the mug or ramekin. Add the milk, vanilla, maraschino cherry juice and egg and whisk. Add the sugar, cocoa powder, flour and baking powder and whisk.

Microwave for 90 seconds or until the cake has risen and is set. Let cool slightly, top with whipped cream and a cherry.