Are you sure you want to remove this item from your Recipe Box?
Please enter a valid email address...
The emails have been sent
Please consider subscribing to PureWow
We love baking…but when it’s 9 p.m. and a dessert craving strikes, we’re not about to tear through our kitchen to make a chocolate cake. A microwave cake, on the other hand, we can get behind. This double chocolate cake bowl recipe, from Kelsey Preciado’s Unbelievabowl Paleo, comes together in all of ten minutes’ time. (Oh yeah, and it’s Paleo.)
“No need to wait for preheating or having your oven heat up your house,” she writes. “This recipe uses cassava flour, which is made from a root and works well in Paleo baking.”
FYI, cassava flour is grain-free and has a slightly nutty flavor and a smooth texture (but it’s nut-free), and it can be used as a one-to-one substitute for all-purpose flour. You can find it online or in the gluten-free baking aisle, but you could also use tapioca starch in a pinch (or AP flour if you’re not Paleo).
Reprinted with permission from Unbelievabowl Paleo by Kelsey Preciado, Page Street Publishing Co. 2020.
Enter your registered email below!