Healthy Single-Serving Red Velvet Microwave Cake
Healthy Single-Serving Red Velvet Microwave Cake… with a secret ingredient, shhhh!! And did I mention it’s totally healthy enough for breakfast? Oh, and how could I forget?! IT LITERALLY TAKES 5 MINUTES TO MAKE.
Haaaaaallelujah!
This is how I satisfy my Red Velvet Cake cravings without having to bake an entire cake.
This Healthy Single-Serving Red Velvet Microwave Cake is soft and fluffy and moist and sweet, with the perfect hint of cocoa and vanilla.
Top it with cream cheese frosting and chocolate shavings and you’ve got yourself a real winner. You don’t have to choose between healthy or happy… you can have BOTH!
Healthy Single-Serving Red Velvet Microwave Cake
Ingredients
- 61g (¼ cup) Roasted Beet Puree (see Instructions)
- 3 tbs Unsweetened Vanilla Almond Milk
- 8g (1 tbs) Ground Flaxseed
- 1 tsp Vanilla Extract
- 1 tsp Natural Butter Flavor
- 26g (3 tbs) Sweet White Sorghum Flour
- 1 tbs Unsweetened Natural Cocoa Powder
- 1 tsp Double-Acting Baking Powder
- 4 packets Natural Sweetener (stevia, Truvia, etc.)
- tiny pinch of Salt
Instructions
For the Roasted Beet Puree:
- Preheat the oven to 400 degrees Fahrenheit.
- Rinse and gently scrub 1 medium beet, then wrap it in foil.
- Place the beet on a pan and bake for 1 hour, or until a fork pierces through the center with ease. Carefully unwrap the beet and let cool for 30 minutes.
- Scrape off the beet skin (they should peel off easily) and chop into chunks. Add the beet chunks to a food processor and purée until completely smooth.
For the Cake:
- Spray 2 standard ramekins with cooking spray.
- In a medium-sized bowl, whisk together the almond milk, beet puree, ground flaxseed, vanilla extract, and butter flavor.
- Add in the sorghum flour, cocoa powder, baking powder, sweetener, and salt. Whisk until completely combined.
- Scoop the batter into the prepared ramekins and microwave them both for ~90 seconds, or until the surfaces spring back when tapped. Let cool. Serve with cream cheese frosting and shaved chocolate. Enjoy!
YES. Only 190 calories and 4g of fat, plus 8g of filling fiber and 6g of protein. BOOM.
I thought I would compare my cake’s nutrition label to the nutrition label of a typical Single-Serving Red Velvet Microwave Cake made with refined flour, white sugar, and lots of oil. And guys… it’s terrible. Click here to see the unhealthy version’s nutrition facts………………… MIND. BLOWN. Like, literally, my mind is blown to bits. I didn’t know it was even possible to fit 800 calories in such an eeny teeny cake! Well, apparently it is. I would much rather choose a cake with 190 natural calories over a cake with 800 artificial calories. Aaaand I’d also like to avoid the 57g of sugar (thats nearly 5 tablespoons!) in a single sitting. That amount of sugar is kind of scary.
THANKFULLY, there’s a better option now with this Healthy Single-Serving Red Velvet Microwave Cake.
How good does this bite of cake look??? Lemme just tell ya right now. It was damn delicious.
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-Jess
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PS: If you want a full-size Red Velvet Cake recipe, try this Healthy Red Velvet Cake or this Vegan Red Velvet Cake!
Indulge − no strings attached!
This looks so great. Red velvet is my favorite cake, hands down. There is a bakery near me that makes vegan red velvet cupcakes, but this looks way better! And I’m positive that yours is healthier too.
I would love to see this soufflé style. Yum!
Whoa. Eight-hundred calories (1000 with frosting?!) is A LOT! I always saw those mug cakes and thought how awesome, but then I’m like 2 Tb butter, 4 Tb sugar, oil….this isn’t going to end well! Yours looks like a version I can get on board with!
And HOORAY for natural color! The whole bottle of nasty red dye for red velvet cake kills me. Bleck!
Woah! What a great idea. I’m a huge fan of vegetable cakes and I’m sure that this one is delicious 🙂 I’m gonna bake it in a few days!
I don’t know how I just discovered your site!
omg….all the food. Everything looks amazing! Can’t wait to try a few recipes 🙂
Could other types of flour work? Such as whole wheat cake or AP?
I haven’t tried it, but whole wheat pastry flour should replace the sorghum flour no problem. Hope you like the cake!
-Jess
Jess, it’s fabulous! It’s the yummiest breakfast ever! Although i substituted oat flour for sorghum flour it’s still tasty but a lit bit gooooey though i love it 🙂
Irina nsanity-
I tried using oat flour a couple times too but the texture ended up being strange… I’m glad you still like it though! 🙂
-Jess
It looks great. I love one serving cakes!
Ohh this looks so yummy! The nutrition label looks pretty darn good too, unlike the unhealthy version. How can someone knowingly put 1/2 a cup of sugar into ONE CAKE and then eat it? Like, ewww. :-/
Hi! I like this recipe so much!
Can I use buckwheat flour like in the chocolate recipe?
also will the colour be red with boiled beet puree or is roasting essential? Thnx
I wouldn’t recommend using buckwheat flour because the color won’t be red… the buckwheat flour I have turns a really dark grey color :/
I haven’t tried any of my red velvet recipes using boiled beets. I’m scared the red color might bleed out. I’d recommend roasting them 😀
-Jess
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OMG NOMS! I love red velvet cake and hate sharing, so aka this cake was made for me!
Could you use garbanzo bean or coconut flour in place of the sorghum? This recipe looks delicious!!! ???
I’ve never used garbanzo bean flour before so I can’t be sure. All I know is that coconut flour won’t work :/
I’d recommend just using sorghum flour or maybe brown rice flour (not oat flour) because this cake is just too good 😉
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Hey! Looks very delicious. Moreover, it’s not too difficult to make so I will try soon. Thanks for your sharing!
sure about the amount of baking powder (I’ve made regular sized cake with a whole teaspoon)?
Yep. 1 tsp. 🙂
Can I ommit the flaxseeds and can I use regular sugar
I wouldn’t recommend omitting the flax because it helps bind all the ingredients together. However, you definitely can used regular sugar instead of the stevia 🙂
Can I use regular milk
Yes, regular milk should work just fine!