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
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