Friday, June 7, 2013

Paleo Microwave Chocolate Cake with almond and coconut flours

It's a good thing I don't follow the Paleo mindset of "eat only what the caveman eat" because, 1, I don't believe in the whole Paleolithic era stuff (You know, I'm one of those weird people that believes in a Divine Creator, and I don't believe the earth is millions of years old), and um, I do believe that some advances in the kitchen are a good thing (like the invention of the blender).

And while I'm not a huge fan of microwaves, I do have one that we use now and then, mostly for those spontaneous moments when I have just got to have a personal-sized chocolate cake.

Before we became grain-free-freaks, I made many microwave cakes and had it all down to perfection.  After our Whole30 challenge, I decided I should try a Paleo version. Let me just say that I do not care for the texture of coconut flour in baked goods when it is not mixed with other Paleo flours, but I do love the texture of coconut flour in combination with another "flours" like arrowroot or almond meal.

The first Paleo microwave cake I made (with just coconut flour) proved that point once again. Ick. What a way to ruin chocolate.  So the next time I made it, I decided to mix it with almond flour, and I loooved it.

Here's what you'll need:

1 and 1/2 TBSP Coconut flour (I just eye-balled the half using the TBSP measuring spoon)
1 and 1/2 TBSP Almond flour
3 TBSP Cocoa (unsweetened)
1-2 TBSP honey (depending on how sweet you like it)
1 TBSP butter (melted)
1-2 TBSP coconut milk (or whatever you want to use, sometimes I use coffee)
1 egg

There are various ways you can mix this altogether. I usually start with the melted butter and honey, mixing it up well with a fork before I add the coconut milk and egg.  Then I mix in the flours and cocoa little by little so that it gets totally mixed in. (I do it this way so that 1- the melted butter doesn't start to harden back when you add cold milk and a cold egg to it if you mix it with the honey first, and 2- I don't have to use a mixer if I add the dry ingredients slowly rather than dumping them in.)

Taste the batter to see if you should add a bit more honey.  If it seems very, very thick, add a little more coconut milk.  Different coconut flour brands react differently, and some soak up more liquid than others.

Now, you could put this all in a mug and microwave it for about 45-60 seconds OR you could scoop it out into silicone cupcake liners.  I actually tripled this recipe and it made about 8 cupcakes. (I microwaved the cupcakes one by one, FYI.)  If you are making cupcakes, it only takes about 25 seconds in the microwave, at most 30 seconds. (I like mine a little moist, so 30 seconds is too long for me.)

I drizzled some organic chocolate sauce over mine.  Not paleo (sugar!) but... tasty.

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