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.
Chocolate Chip Cookie in a Mug
3 large eggs
2 tsp (10ml) pure vanilla extract
¼ cup (60ml) melted coconut oil
¼ cup (60ml) pure maple syrup
⅓ cup (94g) cashew butter
½ cup (64g) cassava flour (see headnote)
¼ cup (25g) cacao powder or cocoa powder
1 tsp baking powder
Pinch of sea salt
¼ cup (57g) chocolate chips, plus more for garnish
Coconut whipped cream, non-dairy whipped cream or regular whipped cream, for serving
1. In a medium bowl, combine the eggs, vanilla, coconut oil, maple syrup and cashew butter. Add the cassava flour, cacao powder, baking powder, salt and chocolate chips and mix to combine.
2. Divide the batter among four small, microwave-safe bowls or mugs. Microwave the bowls one at a time for 1 minute 20 seconds. Top with coconut whipped cream and additional chocolate chips.
Note: Coconut whipped cream can be found in most health food stores or Trader Joe’s, or you can use any dairy or non-dairy whipped cream you like.