The original version of this cake is found at http://healthyindulgences.net/2012/07/healthy-instant-chocolate-cake-aka-1-minute-microwave-cake-and-a-giveaway/
I am new to the autoimmune protocol diet and I know almonds are a little “iffy”. I am soaking my almonds and then dehydrating them in order to destroy the enzyme inhibitors in them. I am hoping my daughter will do okay with the almond flour. Here’s my rendition of the recipe. The original makes a fluffy cake, whereas this one is a little more dense (eggless I’m sure is the reason). It still tasted so good. Be careful with the amount of honey. I probably didn’t use a Tbsp. I know with autoimmune you must make sure your sugars stay very stable.
Healthy Instant Chocolate Cake
Makes 1 large serving
1/2 Tablespoon grapeseed oil or coconut oil
4 teaspoons almond milk OR lite coconut milk
1/16 teaspoon sea salt
1/2 teaspoon vanilla
1Tbsp flax meal and 3 Tbsp water
5 Tablespoons almond flour, gently packed
2 teaspoons coconut flour
1 Tbsp honey
1 squirt stevia 3/4 dropperful (from 2oz. bottle of NOW stevia)
1 Tablespoon unsweetened cocoa powder
1/8 teaspoon baking soda
1/4 teaspoon vinegar (apple cider or white)
Add oil, almond milk, and sea salt to mug. Stir. Add vanilla and flax seed mixture whisking it with a fork. Add the dry ingredients and whisk thoroughly with fork until batter is smooth and evenly mixed. Whisk in vinegar. Slap the bottom of the mug with the palm of your hand 10-20x to pop air bubbles. Place in the center of the batter a square or two of 70% cocoa chocolate or sugar-free milk chocolate for a gooey, melty center. Microwave mug on HIGH for 1 minute, 15 seconds, or until batter has cooked through. Let cool 1 minute. Top with s squirt of whipped cream or a dab of low carb cream cheese frosting if desired. Eat!
To bake this cake in the oven, preheat oven to 375 degrees Fahrenheit. Set mug on a cookie sheet and bake cake for 10 minutes, checking to see when the cake is firm and springy in the center.