Easy Bake Oven Cakes

Here’s something I never thought I’d need or want to do – bake a gluten free chocolate cake in an Easy Bake Oven. Yep, Santa delivered one of those little lightbulb-powered ovens to my daughter last Christmas and it’s darling, it really is, but good Lord, the baking mixes that came with it were disgusting. I simply refuse to buy replacements. On top of that, I think my daughter might have a little gluten sensitivity so we’ve been experimenting with her avoiding it, which leads me back to my first statement.
The circle of life, people. It always leads to cake.
Gluten Free Cake for your Easy Bake Oven
(each recipe makes 1 tiny cake with a little batter leftover)

Chocolate                                                                              Vanilla

3 teaspoons white rice flour                                        3 teaspoons white rice flour
2 teaspoons almond flour                                             2 1/2 teaspoons almond flour
1 teaspoon tapioca flour                                               2 teaspoons tapioca flour
4 teaspoons sugar                                                          4 teaspoons sugar
1 1/2 teaspoons cocoa                                                   1/4 teaspoon baking powder
1/4 teaspoon baking powder                                       3/4 teaspoon butter, softened
3/4 teaspoon butter, softened                                      1/4 teaspoon vanilla extract
6 teaspoons milk                                                            5 teaspoons milk
Preheat your Easy Bake Oven for 15 minutes. (And before you ask, it doesn’t matter if yours is an actual “Easy Bake Oven.” Ours in not, but it is very, very pink.) Butter and flour the tiny cake pan that comes with the oven. I have found that rice flour works best for preparing the pan.
Combine all ingredients in a small bowl with a fork. Mix until smooth.
Pour approximately 3 tablespoons of the batter into prepared pan. Please note that you don’t want to fill the pan to the very top or the cake will rise too much and then it will be a pain to get out of the oven. The pan should be a little over 1/2 full. You can eyeball it – no need to be super precise.
You will have a little batter left over. If you make 2 batches, you should have enough batter left over from each to make a third cake. We tend to make both vanilla and chocolate and then do a swirl cake for the third. If you want to do the same, just spoon in the separate batters side by side, then take a little knife and drag the chocolate into the vanilla, or vice versa, until they are swirly with each other.
Bake for 12 minutes. Cool slightly, then slide a knife in between the edge of the pan and the cake to loosen it before you turn it out onto a cooling rack.
Serve with a dusting of powdered sugar or a smear of Nutella or frost as you would any cake.
Honestly, for cakes make without eggs and cooked with a lightbulb, they are darn tasty. Heck, they are darn tasty even without those caveats. And, as a bonus, you don’t have to spend a small fortune when letting your little one bake in his or her own oven.