I make these great little cakes in two microwave safe glass bowls.
Makes 2 cakes. (modified Jan2019 to make a bit less intense cocoa taste)
• 1/4 Cup (4 tablespoons) almond nut butter, or peanut butter
• 2 eggs
• 1 1/2 tablespoons unsweetened cocoa powder
• 2 teaspoons xyla, stevia, or splenda sweetener. (The kind that 1 spoon = 1 spoon of sugar, not the small packets)
• 1/8 tsp of salt
• 1 3/4 teaspoons vanilla extract
• 2 teaspoons milk (or coconut milk) to achieve a cake-like batter consistency
• 1/2 teaspoon apple cider vinegar
• 1/8 teaspoon baking soda
• 2 Tablespoons sultana raisins (optional)
* You’Il need three bowls. Two of them need to be microwavable ….
In the first bowl, whisk together all of the ingredients until well blended and the consistency of a batter. Pour divided batter into the two microwaveable bowls that have been sprayed with non-stick cooking spray or greased with butter.
One cake at a time, microwave your first cake for 45 seconds, depending on the wattage of your microwave – the microwave times given are approximate. Check cake after 40 seconds and only continue cooking if needed in 30 second intervals. You will see it begin to rise.
Continue microwaving at 30 second intervals until the cake is puffed up and the batter is just beginning to be dried out on the top – the cake is done when it is puffed up, and the middle top of the cake is just dry – when you touch it lightly on the middle, it leaves nothing on your finger. Do not overcook.
When it’s done, remove cake from the microwave and allow to cool for about 1 minute before serving, or just leave it in your container and cover it.
Now microwave the second cake as above. Once the cakes are cooled down, you can refrigerate them. They can be eaten directly from the bowl, or placed on a serving plate.You can also put fruit on top of one, and then stack the second on top of the first, for a ‘two layer’ cake.
Optional: Sprinkle each cake with 1 teaspoon chopped or shaved dark chocolate and top with whipped cream or coconut cream flavored with vanilla and sweetened with stevia or whatever you use for sweetener. You can also microwave some low cal ice cream for 20 seconds, and pour over your masterpiece – or make the glaze below.
This is just enough icing for the two cakes in this recipe. Double or triple it up for a regular size cake! Pretty darn good considering there’s no sugar or confectioners sugar in it!
• 2 Tbsps Milk
• 1/2 C Splenda (Granular)
• 1 tsp Cornstarch
• 1 tsp Lemon Juice (or to taste)
1.) Mix the glaze ingredients in a microwaveable bowl.
2.) Important! – microwave for 30 secs which thickens up the glaze.
3.) Spoon onto the cooled down cakes once they have cooled down.
Bake it? ….. I’ve never done this, as it’s so easy to make in the microwave, but:
To bake in the oven: Bake for 15-18 minutes at 350-degrees Fahrenheit until toothpick comes out clean and cake springs back when touched slightly off center. Cool for at least 10 minutes before serving.
Nutritional Information for once cake – per serving (1/2 cake, no toppings): 150 calories, 5.4 g carbohydrate (1.9 g dietary fiber, 0.8 g sugar), 13.5 g total fat (2.4 g saturated fat, 0 g trans fat), 93 mg cholesterol, 169 mg sodium, 44.1 mg calcium, 136 mg potassium, 5.4 g protein. Net carbs per serving: 3.5 grams