Baking in the microwave is handy when you are in a rush, when it’s hot outside or if you oven doesn’t work or you don’t have one. Some recipes work very well and some not so well.
Many thrift stores have microwave safe baking pans such as muffin pans, Bundt pans and cake pans.
This pumpkin loaf cake adapts very well to the microwave and only takes 9 minutes to bake!
Gluten Free Pumpkin Loaf - Microwave Recipes
Put your recipe here.
Ingredients:
3/4 cup sugar
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum – optional
1 cup rice flour – Asian kind that is not gritty
2/3 cup tapioca flour (starch)
1 1/2 cup cooked pureed pumpkin (or canned pumpkin)
1/4 cup vegetable oil
2 eggs
1/4 cup water
Method:
In large mixing bowl combine the dry ingredients.
In smaller mixing blow combine all the wet ingredients. Mix well. Pour the wet ingredients into the dry ingredients and using a hand or stand mixer mix until smooth. The cake batter will be fairly thin.
Pour into a approximately 8″ or 9″ microwave tube pan. Cover with a microwave splatter lid or parchment paper. Bake at 70% power for 9 minutes. Or Medium High for 7 minutes ( I have a 1100 watt microwave). The cake should be done on the edges and slightly moist looking around the center. Leave covered for 20 minutes. Remove cover and let cool completely. Eat as is or frost with a cream cheese frosting.
Applewood Recipe Box 