This week, the recipe for cloud-shaped cupcakes baked in a pot, which caused a sensation on Instagram, has arrived!

I was actually going to make this a throwback. But before I could find it in my old posts, I decided to just get up and make it because it’s the fastest cake to make and bake. I made this before, again in the evening. I was bombarded with cake photos all evening. I’m sorry, but I might send you into the kitchen again now. After tasting it, I couldn’t resist. “Send it over, Sema!” I told myself. 🙂

3 tablespoons teff flour – this is my favorite gluten-free flour. It makes it so fluffy. You can use any flour you like, except for legume flours. I’ve included a consistency video in case you change the flours. You can adjust it according to this consistency.

1 egg

7 tablespoons water

3 tablespoons olive oil

2 tablespoons raw cocoa powder – 1 tablespoon if using regular cocoa powder

I added a pinch of baking soda, frothing it with 2-3 drops of lemon juice.

I mixed and whisked everything together. I greased the inside and sides of three mugs. I took 1.5 tablespoons of the batter and divided it equally among the three. I put 3-4 fingers of water in a saucepan. I placed the mugs inside. I covered it with a cloth and closed the lid. This way, steam droplets don’t drip onto the cake. I turned on the heat. After it boiled, I reduced the heat and cooked it for exactly 20 minutes. It cooks in the 20th minute. This time has never changed. It’s a delicious cake, soft and fluffy inside. However, I prefer it less sweet. The sweetness is really minimal. Those who like it sweeter can increase the mulberries to 6 tablespoons or to 7-8 dates.

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It’s ready in 25 minutes in total. Once cooked, I took the cups out of the pan and let them cool on the counter. When they cool, with a little tap on the bottom of the cup, the cakes pop out easily.

Enjoy your meal everyone! 🤩

With love,

Sema