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Moy's Gluten Free Kitchen

St. Helena Village, Piarco


(868) 735 6236

  • Moy's Gluten Free Kitchen

Mug cakes exist so we can have an elegant and delicious dessert in record time. This cake is gloriously chocolaty and fudgy, totally decadent. The chocolate ganache center creates the perfect lava although you could totally toss in some chocolate chips if you prefer (they will not ooze but they will melt). Give it a try, add some spices (like cinnamon) or another mix in (like a nut butter), it's kinda hard to mess up...just don't burn it...

Gluten Free and Vegan Chocolate Lava Mug Cake


(this recipe makes 2 mug cakes)

Chocolate Ganache

3 oz chocolate chips

¼ cup warm dairy free milk (I use coconut)


¼ cup gluten free flour

pinch of xanthan gum (if not in your flour blend)

2 tbsp unsweetened natural cocoa powder*

¼ tsp baking soda

3 - 4 tbsp sugar

¼ tsp salt

½ cup warm milk coffee (or just milk)

2 tbs coconut oil

½ tsp vinegar

Drop or 2 of vanilla extract

*If you are using dutch processed cocoa powder (it's usually extra dark), use ½ tsp baking powder


Chocolate Ganache

Either on the stove stop or in the microwave warm the milk. Pour the warm milk over the chocolate chips and let it sit for about 1 minute. Stir the mix until the chocolate dissolves, and the ganache is smooth. Set it aside to cool, the mixture will thicken. You could also cool it in the refrigerator, generally for less than 5 minutes. The ganche is ready when it is somewhat firm

Mug Cake

Mix all of the dry ingredients in a bowl

Add the milk, coconut oil, vinegar and vanilla extract to the dry ingredients and mix until there are no lumps. Add more liquid very slowly if the batter needs thinning

This recipe makes 2 cakes and you can use any mug or ramekin once it is microwave safe (I used a 4 oz ramekin). If you want to turn out the cake unto a plate when it is finished baking, prepare the mug or ramekin as you would for a regular cake. For me that is done by greasing the dish and then dusting it with flour

To get the lava center, spoon some of the batter, about a tablespoon or so, into each mug. Add a dollop of the ganache (½ tbsp) in the middle of the batter. Then finally spoon in the rest of the batter on top. If you have leftover ganache save it, I'm sure you will find a way to use it!

Bake each cake separately in the microwave for about 50 seconds. Remove from the microwave carefully and enjoy.


Chocolate chips, nuts, nut butter, all make great add-ins

  • Moy's Gluten Free Kitchen

Making pastry dough can be daunting even with regular flour. With less pre-packaged options available for gluten free and vegan pastry dough, you will probably attempt making it at some point.

There is a reason that flaky pastry is also called rough pastry. Perfection is not required and in the context of gf/vegan baking that is a great advantage (also because there is no gluten you cannot overwork the dough). If you decide to attempt this recipe keep that fact in mind, don't stress, lumpy, messy, imperfect is just fine. A piece of the dough breaks off while shaping the tart, no problem there, perform surgery and simply tack that piece back on.

Your #1 goal is to maintain chunks of fat in between the flour, do that and you will be rewarded with flaky, buttery, light, delicious and crave worthy eat only in moderation pastry!

P.S. You can use this same dough to make a pie or a galette

Gluten Free, Vegan Pastry Hand Tarts


Pastry Dough

½ cup brown rice flour

¼ cup almond flour

¼ cup potato starch (not potato flour)

½ tsp xanthan gum

¼ tsp fine sea salt

1 tsp brown sugar

¼ tsp baking powder*

1/3 cup unsalted vegan butter (very cold and cut into cubes)**

1/8 cup ice cold water

Potato starch for rolling out the dough

*flaky pastry is not normally made with baking powder. I made an exception here

**I use a vegan baker's pastry margarine. The recipe will work with ordinary butter


Jam tart or whatever you wish, sweet or savoury, something that will not spring a lot of moisture


Mix together the dry ingredients until properly combined

Add in roughly 2/3 of the cold butter/margarine, you want to leave some for the next stage. With a fork or pastry blender, work in the butter/margarine until the mixture forms large crumbly pieces of dough, not pea sized pieces. Add ice water, 1 tablespoon at a time, and press the pieces of dough together to form a crude ball. The dough should be moist, but not wet and it will not be smooth.

Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes or more

Remove the dough from the fridge. Divide the dough into 2 pieces, place the unused portion back into the refrigerator. Put the dough on a lightly floured sheet of parchment paper or silpat mat and press with the palm of your hand to flatten. Lightly dust the top of the flattened dough and using a rolling pin begin to roll out the dough from you with light even pressure. You can also roll between 2 pieces of cling wrap. Lift and turn the dough a few times to ensure that it does not stick to the parchment paper. The dough does not have to be perfect it is best to leave some of the butter/margarine in big pieces

Using some of the reserved butter/margarine, scatter small pieces of it on the dough. Fold the dough unto itself to form a small square. Do not worry if the dough does not hold tightly together, a crude square is sufficient. It is more important not to flatten out the butter/margarine to the point where it is fully mixed into the dough. You can roll the dough out once more and repeat the folding process. Once you are finished with both pieces of dough refrigerate again for 30 minutes or more

Line a baking tray with parchment and set aside

Working with one piece of dough at a time, roll out to about 1/8” thickness. Lightly dust the workspace frequently to prevent the dough from sticking to the surface. Again the dough does not have to be perfect, you can patch up torn areas with a little water and small pieces of dough. Once you get the desired thickness cut circles out of the rolled dough (I used a 2½” round cookie cutter). Place the jam filling in the center of one circle. Moisten the edges with a little bit of water and place another circular piece of dough over the first. Press the edges together to seal the tart. Try to do this step with dry hands, the dough can tear easily if your fingers are wet. Carefully place the pastry unto your prepared tray. Repeat the steps until all of the dough has been used

The most important thing when making the tart is to ensure that the butter/margarine stays fairly firm and scattered throughout the dough. The best way to do that is by keeping the dough and therefore the butter cold as you work. If your kitchen is warm, like mine always is, or for whatever reason the butter gets too soft, work with smaller pieces of dough. You can also place assembled tarts in the refrigerator while you continue to work. Do not let the butter soften completely regardless of what stage you are at! Remember that a smooth dough is not the goal at all. That process may add a few more minutes to your routine but in the end you will have a much flakier pastry

When you are done, refrigerate again for another 15 – 20 minutes. In the meantime preheat the oven to 400F

When ready, remove the pastry from the refrigerator. Brush the top with vegetable oil, I use coconut, or brush with the margarine. Make evenly spaced diagonal slits along the top of the pastry

Place the tray in the oven and bake for 12-15 minutes or until the tops of the pastry turns slightly brown. Brush again with the oil or margarine, turn the oven to 450F, place the tray back in the oven and let the pastry brown again to a deeper colour, 2-3 minutes

Remove form the oven let the pastry cool to your liking. Serve and enjoy. Wrap tightly and store in the refrigerator for a few days or freezer for an extended period of time

Green roti, made with dasheen or spinach leaves. This is surprisingly delicious, the green color might make you doubt that, but it really is quite yummy. Serve with your favorite side (or 2), add a little chutney and enjoy. This is great way to eat your veggies!

Dasheen (taro) leaves roti
Spinach leaves roti


1½ cup Homemade Wonderful Bread Mix*

½ cup tapioca starch**

1 tbsp baking powder

1 tsp instant yeast

1 tsp sugar (optional but helps with the taste)

¼ cup vegetable oil

2 tsp vinegar

1 – 1¼ cup water

1 cup dasheen (taro) leaves cut into thin strips***

tapioca flour for dusting (any other finely ground GF flour or starch will work)

oil for shaping dough

*This is a Bobs Red Mill product. With all of the different flour mixes I tested (to date), this yields the best result when making gluten free roti

**Tapicoa starch makes the dough a bit more elastic which means that the texture of the finished product is good for a wrap. The tapioca starch can be omitted and replaced by the bread mix

***You can use the equivalent amount of spinach leaves


Add ¾ cup of the water, the vinegar and the dasheen (or spinach) leaves into a blender or food processor. Blend until the leaves are completely pureed. Set aside

Combine the bread mix, tapioca starch, baking powder, yeast and sugar in a bowl

Add the oil and the puree. Knead or mix into the dough until it holds together and is fairly smooth. Add more water, a little at a time until the dough is somewhat sticky and not stiff. If you are kneading by hand working with wet or oiled hands help

Rest the dough for about 15 minutes. You can skip this step and continue with the recipe. More rest can give you a softer roti or wrap. However, the softer it gets the more difficult the dough is to work with

Lightly flour your work surface, I use a silpat mat. With wet hands pinch off pieces of dough to form 4-6 balls. It may be best to work with smaller pieces until you get accustomed to working with gluten free dough

Knead and roll the dough lightly around on the floured surface to form a smooth ball. Use a light touch and as little flour as possible

Add a little oil to the palm of your hands and rub over the ball of dough. Set aside on a greased surface or bowl. Repeat the process with the remaining pieces of dough. Cover the rounds with a warm tea cloth and leave to rest for at least ½ hour

Once the dough has rested, heat a tawa to moderate

Keeping the remaining pieces covered, on a lightly floured surface gently roll out one of the dough balls to about ½ inch thick. Turn the dough occasionally and add a little flour at a time to prevent the dough from sticking to the surface or tearing

Place the roti on the tawa to cook. Small bubbles will appear and the edges of the roti will set. Once the edges are set and the roti has pulled away from the tawa, flip and cook the other side. If you are familiar with making traditional sada type roti, you can try swelling the roti directly over the flame of a gas range (I discovered that my electric stove works for this as well). This will also add a bit of char to the roti but is completely optional

Once the roti has finished cooking, stack on a plate and cover with a warm kitchen towel. I would normally place a folded kitchen towel on the plate before stacking the roti. That prevents the roti from sweating on the plate as it cools. Additionally separate each roti with a piece of parchment paper so that they do not stick together

The roti is best served warm. To store wrap and freeze immediately as it's cooled. Reheat and serve at once.

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