How does a decadent, rich chocolate cake sound?
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!
- 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
- 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