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.


Recipe Summary

10 mins
2 mins
12 mins
2 servings


Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

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

Cook's Note:

Yogurt can be substituted for peanut butter. Peanut butter and yogurt are optional, use a little more for moister cake and a little less for dryer cake. Other ingredients can be substituted for flavor.

Nutrition Facts

309 calories; protein 10g 20% DV; carbohydrates 25.8g 8% DV; fat 19.3g 30% DV; cholesterol 194.1mg 65% DV; sodium 633.7mg 25% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0
Rating: 4 stars
I used 3tbsp of quinoa flour instead of the mix of flour. It was huge. Way bigger than I was expecting. It was a good quick easy dessert. Not the best cake I've ever tasted but still good considering. Not all that sweet though. Read More