Gluten, Sugar-Free Chocolate Cake
My love for sweet treats is a problem. Some days I win my war against chocolate cravings and some days I don’t.
Yesterday I didn’t want to indulge in chocolate, so instead I made microwave cakes in ramekins and drizzled it with a Skinny Nomu Hot chocolate glaze. It was perfect! My sweet tooth was satisfied and so was my mum. From start to finish, these tiny cakes took less than 5 minutes to make.
Ingredients
3 tablespoons coconut flour/Gluten-Free flour (I used Gluten-Free Flour)
1 tablespoon golden flaxseed flour (I used teff flour)
2 large eggs at room temperature
1/8 tsp salt
1/2 tsp baking powder
1 tbs cocoa powder
1/4 cup milk
1/2 cup xylitol or 10 sachets of any sweetener of your choice (I used equi-sweet)
1/2 tsp vanilla essence
4 blocks of Lindt Dark Chocolate 85% (cut up into tiny pieces)
Method
Mix dry ingredients with a whisk
Using the same whisk, mix wet ingredients
Combine the two, add sugar and chocolate. Mix with a spoon until smooth.
Spray two ramekins with Spray-And-Cook and divide the batter into them both.
Microwave for 1 minute and 30 seconds. The cakes will have an amazing rise but it will sink a bit when it finishes baking.
For the drizzle, use 1 tbs of Skinny Nomu Hot Chocolate and mix it with a tiny amount of water. Poke the cake with a fork and pour the hot chocolate syrup over the cake.
Dust lightly with icing sugar or coconut.
