Jan 5, 2016
Healthy Single-Serving Chocolate Microwave Cake
This Healthy Single-Serving Chocolate Microwave Cake can be made in just FIVE minutes flat. Oh yes. It’s so soft and moist and sweet and chocolatey, you’d never know it’s refined sugar free, low carb, high protein, gluten free, dairy free and vegan.
Seriously. Just throw it into my mouth please.
Sorry I didn’t get a clear pic of the spoonful of cake… it kept falling back in the mug and then the whipped cream started melting and it just looked like a mess. So just trust me, this cake is moist and delicious.
Healthy Single-Serving Chocolate Microwave Cake
This single-serving Chocolate Microwave Cake can be made in just 5 minutes flat! And it's so fluffy, moist, and sweet, you'd never know it's sugar free, low carb, high protein, gluten free, dairy free and vegan!
Ingredients
Instructions
- In a small bowl, whisk together the almond milk, applesauce, flaxseed and vanilla extract.
- In another small bowl, whisk together the coconut flour, cocoa powder, packeted sweetener, baking powder and salt. Dump the dry ingredients over the wet ingredients and whisk together. Scoop the batter into a large mug and pat the bottom of the mug against your palm a few times to level out the batter. Microwave for ~5 minutes, or until the center of the cake springs back when tapped. Enjoy!
Nutrition Facts
Healthy Single-Serving Chocolate Microwave Cake
Amount Per Serving (1 entire recipe)
Calories 240
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Sodium 700mg30%
Carbohydrates 36g12%
Fiber 19g79%
Sugar 10g11%
Protein 9g18%
Vitamin A 300IU6%
Vitamin C 5mg6%
Calcium 600mg60%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Here’s to a great year ahead. Let’s raise a glass make it full of healthy sweets and treats, yes?
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With love and good eats,
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– Jess
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This cake looks incredible!! 🙂 I’ve also had a similar awkward situation in an elevator that involved meeting a random person it was sooo uncomfortable haha…thanks for the update too, most people don’t realize how much work goes into blogging! Keep up the phenomenal work, Jessica! <3
Oh gosh, I’m soooo sorry you had to experience that horrible elevator situation too!! ISN’T IT THE MOST AWKWARD THING EVER??
Anyways, thank you so much for your support Marina, you’re the best 😀
-Jess
I am just glad you have not resorted to those annoying animated adds that make it impossible to use the website !
I know what you mean I am a doormat and people know nice men for me sigh. Best for luck with that you will have to post if you get any good tips !
I’m not a huge fan of ads… at all. But it’s a necessary evil with blogging. Hopefully one day I can get rid of them completely :/
Oh gosh, I’m sure people just LOVE to set you up with guys. It’s the most awkward thing ever because WHEN do set-ups really work? Haha. Anyways, thanks so much for your comment. Have an amazing week 😀
-Jess
This looks so good! Definitely going to make this sometime this week!! 😀
Crossing my fingers you love love love the recipe!! 😀
-Jess
This looks incredible!!!! So making it soon! *-*
Happy New Year!! Hope it’s not too stressful for you! x
Thanks so much Consuelo! Hope your New Year is going great too 😀
CONGRATS ON THE NEW SITE BY THE WAY. IT’S BEAUTIFUL *googly eyes* <3
Best,
-Jess
I could definitely not say no to this chocolate cake! Love the healthy ingredients!
How can ANYONE say “no” to Chocolate Cake?!? 😉 Hehehe
Really appreciate your post – you do so much great work and as someone with a million food restrictions, I am so grateful for what you do!
Snagged your cookbook today! Keep up the excellent work and smart business decisions 🙂
Awwww thank you SO much for saying that Olivia!! You just made me smile 😀
I’m so glad my recipes can help you in any way possible. Hope you like my cookbook just as much as my blog… thank you for your support, it means so much!
Hope you have an amazing week and rest of 2016!
-Jess
HAHAHAHAHA! I cannot believe that story of the lady in the elevator! I mean, she’s right, you are a great catch. 😉 But seriously, I get what you mean. I’m a people-pleaser as well and have trouble standing up for myself at times. Especially in the workplace. I like your New Year’s resolutions! And I also agree with you keeping those recipes in the Naughty or Nice cookbook exclusively IN the cookbook. It totally makes sense and that’s how you run a business!
SERIOUSLY… MOST. AWKWARD. THING. EVER.
I mean, I don’t think being a people-pleaser is necessarily bad, but it can get in the way of things on occasion 😉
Thanks so much for your support Kaylin, you da best 😀
-Jess
Jess. I fully support your decision to pull those recipes. A girl’s gotta live and those healthy ingredients are dang expensive. I really appreciate all the free stuff you post. So, in support of you standing up for yourself, your cookbook, your new vegetarian status and that yummy 5 minute vegan chocolate cake, I’m buying your new cookbook. Please don’t take down this choccy cake recipe before I get home tonight though.
You are a very generous person and don’t you forget that. Haters gonna hate no matter what. I hope the book sells a tonne!
Thank you so much! 😀
And I KNOW, right?? Healthy ingredients are expensive, and with how many recipes I test out, I feel like I go to the grocery store wayyyyy too much. I might as well WORK THERE 😉
You are just too sweet Terri. You’re absolutely right, haters gonna hate, and complainers are gonna complain (a lot) lol.
No worries, this recipe will be up for good! Hope you like the cake 😀
-Jess
I really wish you books were available in the iTunes iBook Store. While I know there is a Kindle app, there are those who prefer the iBook format.
Hey Stef! Even though I’m 23, I feel like I’m so NOT on the technology level of my peers hahaha… soooo I’ve never even heard of the iBook format. Maybe someday in the future I’ll explore that option, but for now, I’ve just got the print and Kindle versions 😀
Best,
-Jess
Hi Jess! Thanks for writing. I completely understand you, and others, not being a ‘techno-nerd’ like me. Here are a couple of links to give you more information about publishing your books on the Apple/iTunes iBook Store native iPhone/iPad platform. From what an iNook author has told me, avoid the iBook Auther format and stuck with the ePub format.
http://www.apple.com/itunes/working-itunes/sell-content/books/
http://www.apple.com/itunes/working-itunes/sell-content/books/book-faq.html
If your books are in the ePub format, they are read for distribution. 😀
Hope this helps!
Stef
Thanks so much for your help Stef! I’ll definitely look into making my cookbooks available in the iTunes store… hopefully it’ll be easy to convert so I don’t have to rewrite all 166 pages!!
Best,
-Jess
Okay, toots, a.) Your website is darling, & as for the mug cakes? Well, I sort of make ALL THE MUG CAKES. My life is very fulfilled in this way. But b.) Can you exchange an egg for the flaxseed?A la your coffee cake version? Are these facts & not fantasies?
I FIGURED IT OUT! Okay, I got the right measurements WITH the egg (Just put half a teaspoon of baking powder instead of the full teaspoon), & then I made it a Mexican chocolate coffee cake, because delish. Thanks for all of the inspiration doll!
Hey Lauren! Sorry for not getting back to you immediately, but I’m super super super duper glad the recipe worked out for you using an egg instead!! I’ve actually been meaning to try that but eggs have been so expensive here lately, grrrr.
I absolutely need to try this Mexican Chocolate Coffee Cake variation you speak of… it sounds friggin AMAZING and it made me immediately hungry for some instant cake 😉
-Jess
Hi Jessica! I love your recipes. I would like to know if the flax seeds can be replaced with chia seeds?
I haven’t tried that substitution but it’s a great idea!! I’m sure it would work just fine. Chia DOES tend to absorb more water than flax, so you may need to add an extra teaspoon or so of milk. Hope you like the recipe 😀
-Jess
I don’t have a microwave
What is another way to bake this?
Thanks in advance.
I haven’t tried baking this in the oven, but I’m sure it can be done! I’d suggest baking this at 350 degrees Fahrenheit for ~30 minutes, or until the surface of the cake springs back when tapped 🙂
I made this with a mixture of blanched almond flour and coconut flour. It is fudgy and sweet and fantastic with raspberries. Thank you for the recipe! It was so tasty.
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I made this with blanched almond flour like the previous review mentioned and it didn’t work at all. The batter was super liquidy (maybe almond flour absorbs less liquid?) and when i tried to microwave it didn’t set at all just bubbled over and made a mess in my microwave. The microwaved goo was pretty tasty though. Be careful with substitutions!
Yeah, almond flour doesn’t absorb any liquid while coconut flour basically acts like a sponge! Not all flours are equal, and sorry about the mess, but I’m glad you thought it was tasty!
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