Chocolate Decadence Cake

Whether it’s Valentine’s Day or I’m Hangry for Chocolate Cake Day, this sugar-free, gluten-free, guilt-free cake will hit the spot! I used coconut flour to create this recipe, and I know there’s a lot of coconut flour recipe disasters out there. I promise; you’ll be able to truly enjoy this one!

Ingredients:
Zero Calorie Coconut Oil Spray
2 Cups Truvia (best sugar-free option I’ve found)
2/3 Cup minus 1 TBS Coconut Flour (gluten-free)
3/4 Cup Unsweetened Cocoa Powder
1 1/2 tsp Baking Powder
1 1/2 tsp Baking Soda
1 tsp Salt
1 1/4 Cup Almond Milk
4 Eggs
1/2 Cup Canola Oil (can use melted coconut oil)
1 TBS Mexican Vanilla Extract
1 Cup Boiling Water

Preheat oven to 350°. Fill a saucepan with water, and bring the unsalted water to a boil on the stove. Spray a 13×9 inch glass dish with zero calorie coconut spray to avoid sticking. Set aside.

In a medium bowl, add Truvia. Remember to remove 1 TBS from the 2/3 Cup of coconut flour. Using a sieve, sift in coconut flour, cocoa powder, baking powder, baking soda, and salt. You will have some bigger pieces from the coconut flour not make it through the sieve. It’s okay. Set aside. The coconut flour is very absorbent, and the balance between the coconut flour, eggs, and liquid is crucial in order for the cake to come out perfectly.

In a large bowl, whisk together the almond milk, eggs, canola oil, and vanilla extract until thoroughly combined.

Add the dry ingredients to the wet ingredients and whisk together to incorporate fully, making sure to get the bottom edges of the bowl. The combination will not be thick and will appear grainy.

Slowly add one cup of boiling water to the mixture and whisk together to incorporate. The batter will be very loose and watery. Add the batter to the 13×9 inch coated pan.

Bake at 350° for 45-50 minutes or until a toothpick in the center comes out clean. Cool completely for at least 20 minutes. Although the cake may appear slightly wet, it will set up, much like a brownie.

Portion the 13×9 inch cake into 12 slices. Each slice is 138 calories. You read that right. So, enjoy every sugar-free, gluten-free, guilt-free bite!

omgs-dfw-food-valentine-dinner-2Top with a decorative strawberry rose, and drizzle with sugar-free caramel and sugar-free chocolate topping if you wish, only adding an additional 95 calories. The full shebang is 233 calories.

Boredom = Gooey Chocolate Cherry Cake in a Mug

Gooey Chocolate Cherry Cake in a Mug

I’ve been a little bored lately, as seen by the blatant, “Hi – she’s lost it – someone please take her,” expression on Cat’s face in this photo.

Bear’s out of town. (clearly) I had just wrapped up an assignment, missed a family hang by minutes and had already cashed in all my “fine, I’ll humor you” cards with Cat.

As you can imagine, the stale late afternoon only poked at my boredom, teasing it into a whirlwind of creative energy demanding to be utilized. After writing a song, cleaning our place, finishing a painting and walking with a friend, there was only one other thing to do – make chocolate cake.

But, the only problem was I had just cleaned the kitchen. (see earlier energy outlet activities) So, I needed an easy, no frills cake that would not ruin my freshly sanitized Fortress of Solitude. I needed a cake in a mug recipe.

So, I found this quick and easy recipe on the Food Network and molded it into what I needed. Recently, I’ve been trying to eat better so I don’t feel like I’m dying when I’m tying my shoes. So, I had to figure out how to tweak this bad boy without removing any of its decadence and delight, two things absolutely necessary for an enjoyable chocolate cake experience.

Here’s the original as I wrote down from their site – the parenthesis was my scribble-scrabble for myself. I’ll explain in the revised version.

Side note: the day before I’d made an easy cherry almond crumble – seen here:


And, I had some leftover cherry filling I’d made.

Super Easy “Sugar-Free” Cherry Filling

1 Cup – Fresh Pitted Black Cherries

2 tsp – Unsalted Butter

2 tsp – Stevia powder

1 tsp – Cornstarch

Dash of Nutmeg

Dash of Salt

Good Splash of water

Combine all ingredients in a sauce pan and heat on medium until thickened.

So, I had about 1/2 cup of refrigerated cherry filling left since my crumble was an individual portion. I knew I could make a killer Gooey Chocolate Cherry Cake in a Mug with what I had left.

Here’s my healthier, cherried-up version of the cake:

Gooey Chocolate Cherry Cake in a Mug

¼ Cup Flour

3 tsp Stevia Powder

2 TBS Cocoa Powder

1 Egg

3 TBS Almond Milk

3 TBS Melted Coconut Oil

1 tsp Mexican Vanilla Extract

Dash of Salt

Dash of Chipotle Chile Powder (substitute or add a dash of cinnamon for more depth)

Super Easy “Sugar-Free” Cherry Filling

Whisk all but the cherry filling together in a medium sized bowl until well combined. Add cherry filling into the bottom of a large mug. Pour combined cake batter over cherries. Microwave on high for 2 minutes. I like mine gooey, but you can microwave for another minute if you want yours without the muddy goodness.

My substitutions are the healthier alternatives and don’t take away any of the decadence or flavor. The addition of the chipotle chile powder is also just another layer of depth that adds to the cake. It’s that extra “something” that tickles the throat without creating a burn. Since the cherries already had nutmeg in them, I didn’t add more cinnamon. If you wanted to remove the cherry filling altogether and just add cinnamon, you’d have a wicked Mexican Chocolate Cake in a Mug! Plus, you probably won’t need that additional minute in the micro to avoid the gooey. And, you could add some sweetened condensed milk or cajeta (caramelized condensed milk) over it to really take it to another level!

Enjoy whatever version you decide to make!

I know I enjoyed mine, especially with my cafecito!

Gooey Chocolate Cherry Cake in a Mug

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