Due to the popularity of a recent post, it’s time for another round of microwave fun. Like I neglected to mention about that cookie, this chocolate cake isn’t nearly as sweet as a traditional one.
Vary the flavor of this dark chocolate cake by using a different extract, subbing ripe banana for the applesauce, adding a tablespoon or so of chocolate chips, or zapping as cupcakes instead. About the paper towel suggestion in directions – you’ll know if you need one after you’ve made the cake once or twice in your microwave.
2-Minute Microwave Chocolate Cake
Melt in a microwave safe cup:
1 tablespoon coconut oil
Add to melted oil and stir well:
2 tablespoons milk (whatever kind you like)
1 tablespoon applesauce
½ teaspoon pure vanilla extract
1/4 teaspoon baking powder
Add to cup and stir more:
3 tablespoons GF flour
2 tablespoons cocoa powder
2 tablespoons sugar
Pinch of each: salt and cinnamon
Pour batter into a greased 6 oz. ramekin or mug. Set on a paper towel, just to be on the safe side, because it will puff up and potentially spill over in microwave. Cook for 45 seconds at full power (in a 1500 watt oven). Cook time will vary depending on how powerful your microwave is. Sprinkle with powdered sugar and let cool a bit before digging in. Really great topped with yogurt or ice cream. Yield: 1 dark chocolate cake or 2 cupcakes
Looking for an easy vanilla cake recipe? Here’s how to make a vanilla cake in 2 minutes.