Chocolate Cake for Two
Perfectly portioned individual-sized whole grain and oil-free chocolate cakes quickly “baked” in the microwave.
Ingredients
- ½ cup spelt or white whole wheat flour*
- ¼ - ½ cup coconut or date sugar**
- ¼ cup cacao or cocoa
- 1 Tbsp mini chocolate chips optional
- 1 tsp baking powder
- ½ cup plant milk
- ½ cup applesauce
- 1 tsp vanilla extract
Instructions
- Combine all of the dry ingredients in a small bowl.
- Add the milk, applesauce, and vanilla, and stir just until combined.
- Divide into two microwave-safe coffee mugs or bowls. To make smaller cakes, you can use three or four 8 ounce glass ramekins, if desired.
- Microwave on regular power for about 60-90 seconds individually or about 2-2:30 minutes together, until the cake starts to pulls away from sides of the bowls and the top of the cake is almost dry. Do not overcook. It typically takes 70-75 seconds for me to micro-cook mine in a coffee mug.
- Allow to rest for at least 1 minute if leaving in bowl.
- If removing and inverting, wait at least 3 minutes so that the cake is easier to remove from the mug or ramekin.
- Serve with fresh fruit and whipped coconut cream or ice cream.
- Enjoy!
Notes
* Feel free to use any flour. I have only used whole spelt and white whole wheat flour. To make gluten-free, use a gluten-free baking blend (King Arthur and Bob's Red Mill make great blends).
** If you prefer your dessert less sweet, use ¼ cup coconut sugar. However, if you prefer your cake sweeter, use ½ cup coconut sugar. It’s up to you. This is a great treat for two when you don’t want any leftovers and don’t want to wait for an entire cake to bake in the oven.
This can easily be adapted for one serving by cutting all of the ingredients in half.
- Chocolate Cake for One • ¼ cup spelt or white whole wheat flour* • 2 -4 Tbsp coconut or date sugar** • 2 Tbsp cacao or cocoa • 2 tsp mini chocolate chips (optional) • ½ tsp baking powder • ¼ cup plant milk • ¼ cup applesauce • ½ tsp vanilla extract