The 1-minute Decadent Chocolate Cake You Must Try
Nothing comforts you more than a slice of warm, moist and sweet chocolate cake, right? Well, truth be told, I’m actually not a huge chocolate fan. I never buy chocolate ice cream, I don’t eat candy bars and rarely crave a brownie. But something changed when I was looking for a recipe for one of my clients. I was looking for a dessert that felt indulgent but was actually healthy, and after some digging and recipe tweaking - behold, the 1-minute chocolate cake you must try! This is a mug cake recipe, which means it is cooked (microwaved) in a mug, making 1 serving.
Now if you know me, you know I don’t recommend microwaving food on a regular basis. I know, I know…. a built-in microwave is the devil. I know I don’t need it and should just ignore it, but every once in a while I’m naughty and succumb to its convenience - especially on an evening where it’s “go for self” or “a la leftovers!” Anyway, let’s jump into this recipe. After taste testing it, I was hooked. And the best part - no glass of wine necessary! It’s that good. The only thing you’ll be thinking about while eating this cake is eating this cake. Need I explain further?
The best part about this recipe, in my opinion, is that it’s very adaptable. The recipe naturally contains NO granulated sugar, eggs, gluten or dairy, but there is still a little wiggle room if you need to make changes according to preferences or food allergies. I also love that when you use raw cacao powder, you are getting such great antioxidants, which protect our bodies from the free radicals that cause aging. Raw Cacao is processed very little and has amazing benefits. It is actually one of the best plant-based sources for antioxidants. OK, let’s get to it!
My 1-Minute Decadent Chocolate Cake
makes 1 serving
Naturally free of dairy, eggs, soy, and gluten.
1/4 cup good quality gluten free flour blend (added xanthan gum NOT necessary)
2 scant tablespoons raw cacao or unsweetened cocoa powder
1/4 teaspoon aluminum-free baking powder
2 tablespoons coconut sugar (you can add 1 tsp. more if you like it a bit sweeter)
raw cacao tends to be slightly more bitter than regular cocoa powder, so you may want to taste the batter and then add the additional teaspoon if necessary.
1/8 teaspoon sea salt
1/4 cup unsweetened almond milk
2 tablespoons vegan butter or neutral cold-pressed oil (I used sunflower and olive)
1 heaping teaspoon crunchy almond butter (or other nut butter or choice), reserved
In a medium bowl, whisk together dry ingredients.
Whisk in the milk and vegetable oil until all ingredients are combined and batter has no clumps.
Pour/scrape batter into a microwave-safe mug. I recommend about a 14-ounce mug. You’ll need enough head space for the cake to rise without pouring over.
Drop your teaspoon of nut butter in the middle of the batter. No need to push it down and sink it in the batter. It will naturally sink as it cooks.
Place a paper towel into the microwave and set the mug on top (in case your batter overflows).
Microwave mug cake for 60 seconds. This time depends on the power of your microwave, so keep that in mind. You can also microwave for 30 seconds, check for spillage, then for another 30 seconds.
Carefully remove from microwave, let cool for 5 minutes and enjoy!
Let me know what you think about this, guys. I want to hear your feedback!
This recipe was inspired by the Table for Two Blog!