Thursday, April 14, 2011

Chocolate Micro-Cake (Grain-Free)

It is a micro-cake because it is made in the microwave, but also because the mix can be made in bulk and portioned out to make individual servings. It is very often that I finish my dinner and decide that I need a little something sweet without wanting to take a great deal of time to make a fancy dessert. This is how this cake came about. The greatest part about it is that I can customize one for my fiancé by not using dairy, but still put buttermilk in my own.

Micro-cake Mix
1 2/3 cups organic coconut flour
1 cup organic cocoa powder
1 cup xylitol
2 tbs baking powder (grain free)
1 tsp finely ground coffee
1 tsp pure stevia extract (pure stevia!  Not diluted versions of stevia - it makes a difference)
1 tsp sea salt

Individual Serving
-Melt 2 tbs of oil* in a microwave safe bowl or large mug
-Add 1 tsp of vanilla extract
-Add 1 egg
-Add 4 tbs of milk, buttermilk (my favorite), almond/coconut milk, brewed coffee or liquid of your choice
-Whisk all ingredients with 1/2 cup of the cake mix
-Place in microwave on power level 8 for a minute and a half, or until it sets

*I use a combo of lard and coconut oil, but you can use butter if you prefer

Some easy variations of this cake:
-Add a pinch of cinnamon and fresh ground nutmeg
-Use 1 tbs of a nut butter instead of 1 tbs of the oil
-Add organic, soy free chocolate chips
-Mix in your favorite berry
-A little splash of your favorite liqueur (keep in mind all liqueurs have sugar in them).

Simple Chocolate/Coconut Frosting
1 can of previously refrigerated full fat coconut milk/cream (the thicker-the better)
sweetener of choice: xylitol, stevia, etc...

Whip ingredients together in a bullet, food processor, blender or with your muscles and a whisk, sweetening to taste.
This must be reasonably cold to hold its thickness... but probably won't last that long. It can also be stored for a week's worth of micro-cakes.

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