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November 16, 2012

Single-Serving Chocolate Buckwheat Microwave Cake

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You know those times when you just want some cake?  But you're all alone with no one to share it with, or you're afraid of downing the entire thing in one sitting, or you simply don't have the time to get a batter together...

Edit: you don't have the patience to stand in front of the oven for 30 minutes and wait...

I get ya.  So here's the solution:


A single-serving cake that you can feel good about eating that takes less than 10 minutes from start to finish.

Prayers.  Answered.

Despite how different this may look from a typical chocolate cake, it sure tastes a lot alike!  This microwave cake is soft and moist and sweet and chocolatey... but it's also satisfying and filling because it's surprisingly healthy!


Single-Serving Chocolate Buckwheat Microwave Cake:  [sugar free, low fat, high fiber/protein, GF, vegan]
(serves one)         adapted from this

   7g (1 tbs) Ground Flaxseed
   1/3 cup Unsweetened Almond Milk
   62g (1/4 cup) Unsweetened Applesauce
   10g (2 tbs) Regular Cocoa Powder (unsweetened)
   2-4 packets Truvia (or to taste)
   1/8 tsp Salt
   30g (1/4 cup) Buckwheat Flour*
   1 tsp Baking Powder

Directions:
1.  Line a 5" baking dish with parchment paper or spray with cooking spray.
2.  In a bowl, and in this order, stir together the flax and almond milk.  Stir in the applesauce, cocoa powder, truvia and salt.  Stir in the buckwheat flour, then the baking powder.
3.  Scoop batter into prepared dish and microwave for ~3 minutes, or until the middle is no longer wet and the cake has formed a perfect crown.  Let cool slightly, then dig in!

*Feel free to test out other flours, but do not use oat flour... unless you want a gooey, rubber frisbee

This microwave cake is great on its own or topped with nut butters, chopped fruit, jams, maple syrup or yogurt

A typical microwave cake has ~560 cals and ~43g fat!

*faints from horror*

This cake isn't your typical microwave cake.  This is healthy, guilt-free, fiber-rich and nutrient-dense.

Can you believe it?  A 200-calorie chocolate cake that tastes like it's 2,000 calories!


Takes just a few minutes to make and a few minutes to bake...

Um, what are you waiting for?!

7 comments:

  1. Looks great! I can't wait to try it!
    I would like to incorporate some rice protein powder - any ideas?
    Thanks in advance :) I'm sure you'll figure something out, you really know your stuff :)

    ReplyDelete
    Replies
    1. I haven't tried this recipe with rice protein powder, but you can try this:

      7g (1 tbs) Ground Flaxseed
      6 tbs Unsweetened Almond Milk
      62g (1/4 cup) Unsweetened Applesauce
      1 tbs Regular Cocoa Powder (unsweetened)
      4 packets Truvia (or to taste)
      1/8 tsp Salt
      21g (1 scoop) Chocolate Brown Rice Protein Powder
      30g (1/4 cup) Buckwheat Flour
      1 tsp Baking Powder

      The batter should not be runny or really thick. Microwave this until the center springs back when touched. I hope this works out for you! If it doesn't, you can stick with the recipe provided above and top it with a protein powder "frosting":

      21g (1 scoop) Chocolate Brown Rice Protein Powder
      2-3 tbs Unsweetened Almond Milk
      10 drops Stevia Extract

      Delete
  2. O_O I love you. You're amazing. This cake is....heaven. ohmyword.

    ReplyDelete
  3. another great one...you always have the best stuff. i wish i had all the ingredients. pretty soon i'll have to get them just to make your healthy goodies

    ReplyDelete
  4. do u think it will work with almond flour coconut flour instead? :)

    ReplyDelete
    Replies
    1. I wouldn't recommend coconut flour because it absorbs a lot of liquid. I'm pretty sure this bake would work with almond flour instead of buckwheat, though I have not tried it. Good luck!

      Delete

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