Healthy Single-Serving Chocolate Buckwheat Microwave Cake
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: this healthy Single-Serving Chocolate Buckwheat Microwave Cake!
This is a cake 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 healthy Single-Serving Chocolate Buckwheat Microwave Cake is soft and moist and sweet and chocolatey… but it’s also satisfying and filling because it’s surprisingly healthy!
Healthy Single-Serving Chocolate Buckwheat Microwave Cake
Ingredients
- ⅓ cup Unsweetened Vanilla Almond Milk
- ¼ cup Unsweetened Applesauce
- 1 tbs Ground Flaxseed
- 30g (¼ cup) Buckwheat Flour
- 2 tbs Unsweetened Natural Cocoa Powder
- 1 tsp Double-Acting Baking Powder
- 2-4 packets Natural Sweetener (stevia, Truvia, etc.)
- ⅛ tsp Salt
Instructions
- Line a 5" baking dish with parchment paper or spray with cooking spray.
- In a medium-sized bowl, whisk together the almond milk, applesauce, and ground flaxseed.
- In a small bowl, whisk together the buckwheat flour, cocoa powder, baking powder, sweetener, and salt. Dump the dry ingredients into the wet ingredients and whisk together. Scoop the batter into prepared dish and microwave for ~3 minutes, or until the surface of the cake springs back when tapped. Let cool slightly, then dig in!
A typical microwave cake recipe has 560 calories and 43g fat! *faints from horror*
This chocolate buckwheat 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!
This healthy Single-Serving Chocolate Buckwheat Microwave Cake is great on its own or topped with nut butters, fresh fruit, jams, maple syrup, or yogurt. Takes just a few minutes to make and a few minutes to bake… ummm, what are you waiting for?! 😉
Enjoy!
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With love and good eats,
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– Jess
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Indulge − no strings attached!
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 🙂
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
O_O I love you. You’re amazing. This cake is….heaven. ohmyword.
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
Looks delicious, as always! 🙂
do u think it will work with almond flour coconut flour instead? 🙂
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!
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Hi! Could you be able to substitute anything for the applesauce?
Hopie-
You can substitute the applesauce with pumpkin purée or any other fruit/veggie purée 🙂
-Jess
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Hi there! If I wanted to use this recipe to make a whole batch of cupcakes how would I go about doing so? Would increasing everything three-fold be enough or should it be more? (for example, the 1/3 cup of Almond milk becomes 1 cup)
Mattea-
I haven’t tried increasing the recipe size so I’m not exactly sure if that would work, but I think increasing everything x3 should work just fine!
I hope you like the cupcakes 🙂
-Jess
Hi Jess! The cupcakes were a big hit! I was at a Thanksgiving dinner (it’s Thanksgiving here in Canada) and we needed a gluten free dessert option – so thanks for your help!
Mattea-
Oh good I’m so glad!! Thank you so much for making the recipe and letting me know how it turned out 🙂
Happy Thanksgiving!
-Jess
Hi! Do you have any recommendation on what to use instead of almond milk (allergy)? Any other non dairy substitute that you feel may work (eg. Rice, oat, soy, coconut…)
I can’t wait to try this :)!
Thank you!
Any other milk will replace the almond milk! Soy, coconut, hemp, etc. 🙂
Hope you like the cake!!
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