Skip to main content

Itty Bitty Chocolate Mini Cakes - in a cup - in 60 seconds!

 Here's my little itty-bitty chocolate cake, baked in a cup, and in 60 seconds!




Nut-free. Gluten-free. Grain-free. Sugar-free. Low-carb. Dairy free options.

Afternoon tea-and-cake just got REAL, people. Real quick. Real easy. And Real healthy too.
You cant even call this a cheat meal (although it tastes like a sneaky, naughty cheat) because it’s all within the rules of eating low carb, gluten free, sugar free and therefore healthy, right?)


This makes four ½ cup ramekins. It’s coconut flour based (although not 'coconutty' in flavour at all) and quite filling. I’ve been known to make a bigger one for me (all in the name of science, of course) and, well, let’s just say my eyes were bigger than my tummy. For an afternoon snack, with an espresso or cup of tea, a small ramekin is perfect (and then you have one left for tomorrow, and the next day too).

Now, because I made these on a random Monday afternoon after picking up my brood from gymnastics, I didn’t have the time, nor inclination, to whip up a batch of icing as well. That is just asking too much for a Monday… So I tested it with three different toppings I already had in the fridge.



The first one I used was some of my best dairy and sugar free pouring custard. It was divine.

The second was ready made custard which my husband eats over tinned peaches (yes, he is a Neanderthal when it comes to dessert. He’s been eating it since he was a kid, the way his mother used to serve it, like a hundred years ago).



The third one was a thick and delicious homemade dairy free, sugar free, chocolate ganache which I found at the back of the fridge. It was like Christmas morning all over again when I opened the lid, what a delight to find.

I then blindfolded my kids and did a blind-taste-test on them. No surprise but they liked all of them and kept asking for another mouthful because they weren’t … “quite sure yet…” And so they finished all three. 

My fav was combining my Best Pouring Custard AND the chocolate ganache (which also happened to be dairy and sugar free – bonus!). Yes, I put both toppings on mine. I'm not ashamed. It was divine.


Of course you could just put a plop of whipped cream/coconut cream on top, or a dollop of yoghurt, or even a teaspoon of warmed, homemade, sugar free Nutella and a ripe strawberry... or leave as is, as Mother Nourish intended, and eat straight outta the ramekin.



EQUIPMENT

1 medium bowl
Microwave safe ramekins, bowls, cups or mugs to suite your level of greediness
A Microwave (the oven will work, 180 degrees C, for about nine or so minutes, depending on the size of your ramekin).


INGREDIENTS

2 Tbsp Coconut Flour
2 Tbsp Cocoa Powder
½ tsp Baking Powder
Pinch Himalayan Salt
2 Tbsp Granulated Sugar Replacement
¼ tsp Espresso Coffee powder (this will pimp your chocolate flavour without tasting of coffee. If you like a more grown-up, mocha flavour, please add more)
2 Tbsp Milk of your choice – I usually use Almond or Coconut
2 Tbsp Butter or Coconut oil, melted. (I've also used Macadamia Oil, MCT oil and even tried Olive Oil - they all work)
1 Lrge Egg
½ tsp Good Vanilla Extract



METHOD

In a small bowl mix your dry ingredients altogether.
Then throw in your wet ingredients and mix with a fork or mini whisk.
Spray your chosen ramekins or cups with non-stick spray and pour your batter ¾ full.
Microwave each ramekin for 50 seconds - one minute. Be careful to not nuke the life out of them, they will become dry.

Allow to cool (if you can, I’d understand if you can’t wait) and top with topping of your choice. 



Much Love and Gratitude, and happy Nibbling

xOx

Comments

Popular posts from this blog

Best Pouring Custard... like, ever! (Sugar free, Dairy free)

If you are like me, and your gut gets into a knot at the very site of cream or too much milk, then this recipe is for you, baby!

Or, if you can handle dairy (which is annoying), but you have a cold or a chesty cough and you don't want to exacerbate your symptoms, then this warm, soft and velvety custard is just the thing to make you feel so much better. 

When warm, it is the consistency of pouring cream, perfect for drizzling over Christmas pudding or over my low carb and nut free Quickest Chocolate Mini Cakes.

Here you can see it thickened beautifully in the fridge by the next day.
If you can tolerate butter, I have added it in at the end, but this is not necessary. It does, I find, help to mellow out the coconut cream. Now I actually lurve all things coconut, in all its beautiful variations, but in custard I'm looking for a softer, more VANILLA flavour... and, by Jove, I think I've done it!
This will now be my go-to recipe for all things custard related, and can be pimped and…

My Happy Tummy Camel Milk Smoothie

The eternal search for ultimate health, vibrant energy and self-healing has recently led me to the most interesting article I've read in a while. It’s an article about the amazing health benefits of CAMEL MILK! Yes… camel milk. Ta-daaaaaaa! I first read about it here on Wellness Mamma's blog, and then found a more scientific article with studies and all the science behind it here… but the summarised version goes like this… Proven studies show that the benefits of regularly drinking camel milk have been seen to treat, if not cure, a number of ailments and diseases, namely: Autism (What? Really?)Auto-immune diseases (like rheumatoid arthritis)Hepatitis-CDiabetesEven in the treatment of several cancers (whoa) and AIDS.
And boasting beneficial Immune boosting properties, just to name a few… This was a particularly interesting and relevant excerpt I found at http://www.naturallivingideas.com/camel-milk/: “Not only is camel milk well-received by people who have milk allergies or an intole…