(gluten-free, oil free, gum-free)
1/4 c Gluten Free Flour mix (I used Bob’s)
1 T GF Oat Flour
1/4 tsp Pysllium Powder*
2 T Cocoa Powder
1/2 t Baking Powder
1 T Maple Syrup (or more if you want a sweeter cake)
1 t Vanilla Extract
2 T Pomegranate Juice
1/4 c Applesauce
Wisk together dry ingredients. Add wet. Stir to combine. Place all ingredients into a shallow, microwave safe dish, or separate batter into three microwave safe silicon muffin molds. Microwave cake for about 1 minute on high; microwave cupcakes one at a time on high for about 30 seconds. Eat immediately.
*The psyllium powder is a replacement for xanthium gum. It worked nicely and added a little extra fiber. I’ve also read that flax or chia meal works as a substitute.