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How does a decadent, rich chocolate cake sound?
Good, right?
How about if it cooks in one minute? Yes, one minute!
And how about if it’s grain-free? Even better!
This cake can be made just for you in a mug, or split it up for two people with a couple of ramekins.
If you’ve ever had a microwave cake, you know that they typically have a sponge-like texture. That’s not the case with this one. This cake is soft and rich, making it perfect without the frosting (because come on, if there’s no frosting, the cake has to hold it’s own!). It is sooo good!
It’s so good that in the past two days, the hubs and I have had it three times. Oops.
Hey, at least it’s grain-free!
Ingredients:
- 3 TBSP Nut Butter (I use Pecan Butter)
- 3 TBSP brown sugar (if you prefer a less sweet, light & fluffy cake, use just 2 TBSP of brown sugar)
- 1 egg
- 1 TBSP cocoa powder
- pinch of sea salt
- 2-3 drops of vanilla
- 1/8 tsp baking soda
Directions:
- Spray the inside of a mug (or two 7 oz ramekins) with cooking spray. Mix all ingredients together inside the mug and stir until the consistency is smooth. If cooking in ramekins, mix together in a separate bowl and split the batter evenly between the two 7 oz ramekins.
- If cooking in a mug: cook for 1 minute in your microwave and check it at this point. After one minute, cook in 10 second intervals because things can get ugly fast in the microwave! Mine was perfectly cooked at 1 minute 30 seconds.
- If cooking in ramekins: cook each ramekin separately and start with 50 seconds in your microwave. Check at this point and continue cooking in 10 second intervals if it is not done. Mine were perfectly cooked at 1 minute.
This recipe was shared on Real Food Wednesday, Allergy-Free Wednesdays, What’s Cooking Wednesday, Whatcha Whipped Up Wednesday, Fresh Bites Friday, Little House in the Suburbs Friday Linky, Foodie Friday
Just made this and it was so good! Incredibly easy to make and grain free! We sprinkled some powdered sugar on top. This will be a regular desert in our household. Can’t believe how simple this is to make! Thanks!
So glad y’all liked it! The simplicity is what really makes it even better.
Grain Free!?!?! My kids will LOVE this! I think I’ll show them this to try after lunch.
I hope they do love it! Let me know what they think
I saw your recipe on Little House Linky. How cool! I made something similar, http://thisbountifulbackyard.com/2012/04/10/microwaveable-chocolate-birthday-cake-in-a-mug/ but I used flour and it was spongy. I will have to give this a try sometime.
Okay, that is so stinkin’ cute! I love the candles in the cake!
Totally give this recipe a try! I have tried many mug cakes and liked the flavor, but not the spongy texture. I think it’s just a bonus that it’s grain free. I do eat grains, but I prefer to keep my desserts grain-free since I eat so.many.desserts. Hahaha!
Do you think Nutella would work?
Hi Carol,
Hope that helps!
I think Nutella would probably work in the recipe since the consistency is very similar. However, Nutella is very sweet already, so you may want to decrease the amount of brown sugar
Thanks!
My baking little 10 year will love that she can whip this up in the microwave. Thanks for sharing this recipe on foodie friday and I will pin this too.
Thank you, Diane! I hope your daughter enjoys making and eating this!
This was so good! Glad I found your site!
This was so good! Glad I found you!
Thank you Kendra! So glad you found me, too!
Sounds like a great idea and thanks for sharing on Fresh Bites Friday!
But, I do wish there were another way to make it because we don’t ever use the microwave. I don’t even allow one in the house and I recommend all my clients throw theirs out as well. Why?? http://www.realfoodwholehealth.com/2010/11/back-away-from-the-microwave/
I bet this recipe would still bake up nicely in the oven and I love that it’s grain free, but I would use sucanat or maple syrup and drop the amount of sweetener to under a tablespoon or so.
That’s good information Amy, thank you for posting. I rarely use our microwave because I prefer the taste and texture from the stove or oven. But I’m glad to know what it does to our food as well. I’m definitely still learning a lot
I bet this would bake wonderfully in an oven!
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How absolutely awesome! Thanks for sharing it. I used to make something called a 3 minute chocolate flax cake in the microwave that is awesome too. This was from one of my lowcarb buddies years ago before low carb products hit the stores. Today, I’d omit the Splenda (dont do sweeteners other than naturals) and add honey & or brown sugar and add vanilla. I never let it cool either before I added the Frosting.. its soooo good when you cant eat wheat cakes.
Susie’s 3 Minyute Chocolate Flax Cake
2 tbs Flax Seed Meal
2 tbs baking Cocoa
1 tsp Baking powder
2 package Splenda
1 egg
1 tbs Davinci Syrups
Frosting
1/8 cup Sour Cream
2 package Splenda
I use a corning dish that is 2 1/2 inches deep and 5 1/2 inches across. Microwave around 1 minute and 10 seconds….cool on rack a little then put frosting on.
Calories 254
Total Fat 16.5g 25%
Saturated Fat 5.3g 27%
Cholesterol 224mg 75%
Sodium 440mg 18%
Total Carbohydrate 14.5g 5%
Dietary Fiber 8g 32%
Protein 12.1g
BTW… YUM. Just made one… and it was quite awesome! So glad to have this in my arsenal.
Thanks Kim! So glad you liked the recipe! Thanks also for posting your recipe, I’ll have to try it sometime