When I first started playing around in the kitchen, I discovered a microwave mug-cake recipe. I believe it was during a short stint with low-carb eating (and baking) so I looked up a low carb recipe.
The cake that resulted was quite… springy. Not in a good way, hmm, rubbery perhaps? Didn’t exactly melt in your mouth, despite all that delicious fatty nut butter goodness.
Somehow though husband (then boyfriend) became obsessed with it. This cake was our Friday night treat and then we became parents AKA too busy/tired for mug cakes.
Years later after having gotten over my short-lived carb-phobia I revisited the recipe. Changed a couple of things and got that melt-in-your-mouth factor back into this chocolatey indulgence.
I also now make two small cakes instead of 1 big one to share but I’m not about to judge you if you make the whole thing for one, or call it breakfast even! Lots of protein to go around in this one.
Let me know if you give this a try!
PS, You can microwave or bake this one but that 15-min baking time is totally worth the wait.
PPS, I only tested microwaving this on full power, though I’m guessing it will be better to microwave at a lower setting for slightly longer (90 seconds or so) but I haven’t tried because I cannot figure out how to program my microwave. Can program Google, cannot program a microwave, it be like that sometimes. Let me know if you figure it out!
Mini-batch Flourless Chocolate Cake
Ingredients
- 1 egg see recipe notes for how to make this egg-free
- 2 tbsp nut/seed butter (32 g) I used almond butter
- 1 tbsp sugar (12 g) add some additional sweetener for a very sweet cake
- 1 tbsp cocoa powder (6 g)
- 1/4 tsp baking powder
- drop of vanilla, pinch of salt
- 1 tbsp chocolate chips (15 g)
Instructions
- If using the oven, preheat to 350F and grease two small ramekins (mine are 1/2 cup).
- In a small bowl beat egg, add all but chocolate and whisk to combine until smooth. The batter should be thick but pourable, if not add 1/2 tsp water at a time and stir until it is.
- Stir in chocolate chips.
- Pour into ramekins and bake 15 minutes or microwave 40-60 sec (stop when it stops rising).
- Enjoy with any toppings!
Notes
- Make this egg-free with either of the following two methods:
- use an egg replacer.
- sub 1/2 mashed ripe banana or 1/4 cup applesauce but also increase baking powder to 1/2 tsp.
- I made this with a very ripe banana and it came out as a fantastic brownie, it even had that shiny crackly skin on top, try it!