Wednesday, February 10, 2016

Simple 1-Minute Chocolate Mug Cake

You can have this low carb, grain-free cake and eat it too! Mug cakes may be the quickest and easiest dessert you'll ever make. They are "baked" in the microwave* in less than a minute (depending on the wattage of your microwave) and are a special treat for low carbers. Most recipes I've tried call for alternative "nut flours," such as almond flour.  The problem with those recipes is that the cake usually ends up being grainy and dry. My recipe is different because it uses nut butter as a base which creates a moist cake with a tender crumb. To achieve consistent success making Mug Cakes, it may take a bit of experimentation with different mugs and the cooking time. Once you find the perfect combination, write it down so you'll remember. I've discovered that a thicker-walled mug, small bowl or ramekin works best.  The microwave times given are approximate.  Start with the shortest time and, if needed, continue microwaving at 10-15 second intervals until the cake is puffed up and the batter is just beginning to be dried out on the top.  It will continue to cook for a minute after being removed from the oven.  The extra time it might take to learn which mug and cooking time is best for your microwave will be worth it!  I believe that this and other Mug Cake recipes will become favorites for those occasions when you crave a special treat. Happy Valentine's Day!

Simple 1-Minute Chocolate Mug Cake
Makes 1 small cake (2 servings)

2 tablespoons nut butter of choice
1 egg
1 tablespoon unsweetened cocoa powder
1/2 teaspoon stevia powder (I used Sweet Leaf brand), or to taste
A pinch of salt
3/4 teaspoon vanilla extract
2-3 teaspoons coconut milk (or any milk) to achieve a cake-like batter consistency
1/4 teaspoon apple cider vinegar
1/16 teaspoon baking soda

In a small bowl, whisk together all of the ingredients until well blended. Pour batter into a mug or two ramekins that have been sprayed with non-stick cooking spray or greased with butter or ghee.  Microwave for 40 seconds to 1-1/2 minutes, depending on the wattage of your microwave.* (Check cake after 40 seconds and only continue cooking if needed in 10-15 second intervals.) The cake is done when it is puffed up and the top of the cake is just dry.  Do not overcook. Remove cake from the microwave and allow to cool in the mug for about 1 minute before serving.  It can be eaten directly from the mug or placed on a serving plate.  Optional: Sprinkle with 1 teaspoon chopped or shaved dark chocolate and top with whipped cream or coconut cream flavored with vanilla and sweetened with stevia.

*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 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

Original recipe by Kathy Sheehan, copyright 2016