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Spray a large (12 ounce) mug with nonstick cooking spray. Stir together gluten-free flour, brown sugar, spices, and baking powder in the mug. Add egg, oil, and milk. Stir until smooth with a fork or mini whisk.
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Microwave on high for 60-80 seconds or until cake pulls away from the sides of the mug and the top looks dry. Allow cake to cool in the mug. Top warm cake with vanilla ice cream or whipped cream, if desired. Or allow the cake to cool for a few minutes and frost.
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Beat together the butter and powdered sugar until smooth with a spoon. Add milk. Mix until creamy. Spread frosting on cooled cake. If you put the frosting on the hot cake, it will melt.