Microwave Gluten-Free Fluffy Sponge Cake

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.

Original recipe makes 2 servings

Ingredients

2 eggs
2 tablespoons white sugar
1 tablespoon baking powder
1 tablespoon quinoa flour
1 tablespoon sorghum flour
1 tablespoon millet flour
1 tablespoon olive oil
1 tablespoon peanut butter, or more to taste
1 1/2 teaspoons butter
1 1/2 teaspoons ground cinnamon
1/2 teaspoon vanilla extract

PREP

10 mins
COOK

2 mins
READY IN

12 mins

Directions

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.