This is a favourite, quick -to- make, go- to treat when I am craving chocolate, which is not something that I particularly liked, pre-Paleo days. I have pre-mixes of the dry ingredients in my refrigerator both in my home and my moms’ home, to which I add the wet ingredients, which helps in that, I never have a reason to reach for the processed and sugar-laden unhealthy varieties.
Living with my dearest mom 3 days a week has recently been a test of endurance in staying away from processed food. As my mom ages, her sweet tooth increases and there is always a stock of chocolates or muffins, or croissants and the likes within my sights in her kitchen. On detox days if I have sweet craving, I make a less sweeter version of the mug cake by adding some mashed banana or nut butter in and omitting the raw honey. This works well in keeping the cravings at bay too. My recently travels have exposed me to a range of Paleo-friendly sugar and preservative-free goodies, including coconut nectar, to create a “legal” sweet version to sugar. Procuring these ingredients has aided me immensely in my refined sugar-free lifestyle change.
A good dessert option or tea-time treat, that is an easy and quick to prepare recipe, light and fluffy, as well and a craving buster of note. This healthier chocolate “cake” is worthy of at least one, and many, many more try outs and will, without a doubt, become a favourite for chocolate cake lovers who are looking for a non-processed ingredients alternative
2 tblsp coconut flour
1/4 tsp bicarbonate of soda and 1/4 tsp cream of tartar OR 1/4 tsp gluten free baking powder
a pinch of Himalayan or Sea salt
1 tblsp raw cacao powder OR preservative-free cocoa powder
4 tblsp almond milk or coconut milk, preferably home made
1 tblsp coconut oil, melted
a little sweetener in the form of raw honey or liquid Stevia, or date paste for those following a detox
- Combine all the dry ingredients, in a separate bowl, whisk the coconut oil, egg and almond or coconut milk mixing well.
- Add egg mixture into the dry ingredients and mix well to combine.
- Pour the batter into a small, lightly greased (with coconut oil or extra-virgin olive oil) microwave-safe bowl or ramekin.
- Microwave on 100% power setting for approximately 2 minutes.
- You may top with nut butter of choice or include a tablespoon of nut butter and / or raisins in the ingredients before baking and / or add in some raw cacao paste or cacao nibs for the over the top gooey-similar -to -a- chocolate-fondant experience 😉