More GF Desserts

Gluten-free 5 minute chocolate cake for 2:

From our local co-op newsletter, this recipe. I don’t care for chocolate all that much but I really enjoyed this. Of course, its advantages are also its disadvantages (5 minutes! 2 servings!)

Mix together:
4 Tbsp. rice flour (I used all purpose GF flour)
3 Tbsp. sugar
1/4 tsp. xantham gum
2 Tbsp. baking cocoa
1/4 tsp. baking powder

In separate bowl, mix:
1 egg
3 Tbsp. milk
3 Tbsp. oil
splash GF vanilla extract

Combine both mixtures in a large microwave safe mug. Toss in 3 Tbsp. chocolate chips, if desired.

Microwave for 2.5 – 3 minutes. The cake will rise over the top of the mug; don’t be alarmed. Allow to cool and tip out onto a plate. (I ate it hot, not waiting for it to cool.)

English Sticky Toffee Pudding (a Pamela’s Products recipe)

Yield: 8-10 servings


    • 1 cup boiling water
    • 1 tsp baking soda
    • 10 oz pitted dates
    • 1-1/2 cups Pamela’s Baking & Pancake Mix
    • 1 tsp baking soda
    • pinch of salt
    • 8 oz soft butter (1 stick)
    • 5 tbsp sugar
    • 2 eggs
    • 1 tsp vanilla
Toffee Sauce:
  • 1/2 pint whipping cream
  • 1 cup light brown sugar
  • 4 oz butter


Preheat oven to 350º.

Pour boiling water on dates and baking soda let sit for 5 minutes.

Grease and line a round pan with wax paper. Beat sugar and butter until airy. Add eggs and vanilla and beat again until well mixed. Stir in Pamela’s Baking ; Pancake Mix and salt with a spatula until well mixed. Add date mixture. Pour into pan. Bake 30 minutes in center oven.

Let cool 5 minutes then invert onto a serving plate.

For the sauce, melt butter and sugar together then add cream and simmer while stirring for 3 minutes. Pour on the cake and serve with fresh whipped cream.

Whipping cream to serve.