My family and I tend to be darn good eaters. I would say that we fall into the 80/20 rule…except we’re probably more 90/10. My kids and I especially need to have those little sweet treats every so often – so the 3 of us pretty much take up all of that 10%! Of course, now our sweet treats rarely contain sugar, and if they do, it is minimal, which makes the occasional treat even less bothersome to our tummies and less guilty on my mom conscience!
This quick cake recipe is a version of one you’ve probably seen a million times, usually called “Microwave Chocolate Cake” or “5 Minute Cake for One.” It made the e-mail rounds years ago and is spattered all over the web. But sadly, they all are made with wheat flour, eggs and butter. I never attempted to make it after going gluten free because of the egg involved. It’s one thing to replace an egg or two in a regular size batch, but I felt this recipe relied too heavily on the egg for lift and structure, plus cooking quickly in the microwave wouldn’t give egg alternatives a chance to work.
I have never been happier to be WRONG! (Well, in all honesty, this cake is fluffier if you use an egg, but it is moist and delicious without one as well. Just slightly vertically challenged.)
My motivation came from one of those chocolate cravings, so I decided to try to create a chocolaty microwave treat. After a few attempts I finally landed myself in a big, soft, warm heap of chocolate cake! It took 1 minute to mix the ingredients and 1 minute 40 seconds to cook in the microwave. And it is free of gluten, dairy & eggs! Now, my good conscience is making me disclose that this is still a treat and shouldn’t be eaten every day, even if it is easier than boiling water. Because even though natural sweeteners are better than sugar (I’ll go into this more in a few weeks), they are still technically sugar in our bodies and should be consumed in moderation. Ok? Ok. Now let’s make cake!
But wait! Any good chocolate cake should have a frosting, am I right? Whoever said powdered sugar dusted on cake is good enough must have been a slice short of a full loaf. So I figured a quick cake deserved a quick somethin’ somethin’ on top! The solution was 30 seconds in the microwave for a few Enjoy Life Chocolate Chips and coconut milk. Ahhhh, chocolate heaven.
So enjoy! But not too often. I can’t have everyone’s thighs my conscience.
**Update – for a paleo/grain-free version, see my book Paleo Indulgences!**
- 2 TBSP Sorghum Flour (Can use Brown Rice) *see note
- 2 TBSP Almond Meal
- 2 tsp Coconut Flour
- 1 TBSP Flax Meal
- 2 TBSP Potato Starch
- 1 tsp Baking Powder
- 1 ½ TBSP Cocoa Powder
- Pinch of salt
- 3 TBSP Organic Applesauce (warmed in microwave 20 seconds) **see note
- 3 TBSP Coconut Oil (melted in a 2 C measuring cup)
- 1 tsp Pure Vanilla Extract
- 3 TBSP Pure Maple Syrup (Grade B is Preferred)
- ¼ C GF DF Chocolate Chips (Enjoy Life)
- 2 tsp Coconut Milk
- 1) In a medium bowl, whisk together dry ingredients.
- 2) Add warm applesauce, vanilla, maple syrup and the coconut oil to the dry ingredients. Leave a little coconut oil in the measuring cup and swirl it around to coat the sides.
- 3) Stir together all ingredients until well blended.
- 4) Pour cake batter into the measuring cup with the remaining coconut oil. Smooth top with a spoon.
- 5) Place cup in microwave and cook on high for 1 minute 40 seconds. Remove cup from microwave, let it rest for 30 seconds.
- 6) Run a butter knife gently around the edge of the cake, invert cup onto a plate and tap the bottom of the cup to release the cake.
- 7) Let cake cool for awhile (if you can wait!). Frost with quick microwave frosting recipe.
- 1) Place chocolate chips and milk in a microwave safe bowl.
- 2) Heat in microwave for 15-20 seconds. Stir.
- 3) Heat in 10 second increments until most of chocolate is melted.
- 4) Stir until all chocolate is melted.
- 5) Spoon frosting on top of Measuring Cup cake and smooth across top and sides. Now dig in!
- *Note: To make this cake grain free, replace the sorghum or brown rice with almond meal (in addition to the other almond meal). Also tasty!
- **Note: If you can tolerate eggs, replacing the applesauce with 1 egg does result in a taller, fluffier cake.