A Quick & Cool Chocolate Fix: Microwave Chocolate Ramekin / Mug Cake ~*Recipe ReDux*~

23 Jul

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I am a member of a community of health and dietitian bloggers called The Recipe Redux. The Latin “redux” means to revisit or reinvent, and the aim of The Recipe Redux is to reinvent the idea of healthy eating with a taste-first approach.

On the 21st and 22nd of each month, members of this community receive a unique recipe challenge. This month’s challenge is all about beating the heat. Whether you go slow or fast, just don’t turn on the oven. 

I am using the microwave to indulge my chocolate cravings without heating up the entire apartment. While this is not nearly my favorite type of cake, it hits the spot for a quick and kinda healthy-ish single-serving fix.

This chocolate ramekin / mug cake is made with equal parts flour and cocoa powder, uses 1/4 teaspoon liquid fat (melted coconut oil, butter, or canola oil) and a few spoons of applesauce or yogurt. 

It can easily be vegan and you can mix in cacao nibs or chocolate chips for extra chocolate oomph, or swirl in some peanut butter or tahini.

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The cake in the above photo is made with plain yogurt. The rest of the photos are from a cake made with applesauce.

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This is what the raw batter looks like. Tastes good. I wonder if I kept it chilled in the fridge if this could be considered a no-bake cake or ‘pudding?’

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You can also invert the cake onto a plate for a different style of presentation and serve with a scoop of ice cream or whipped on top, or a heaping spoon of yogurt or nut butter.

The microwave time is 2 1/2 minutes on 30% power. Let cool slightly and dig in while staying nice and cool.

Microwave Chocolate Mug/Ramekin Cake

adapted from Amy’s Healthy Baking Blog

*This cake calls for 2 tablespoons applesauce or plain yogurt. You can also sub in pumpkin, squash or sweet potato puree, or some mashed banana.

Serves 1

Ingredients:

2 tablespoons all purpose flour (can also use whole wheat, spelt, or oat flour)

2 tablespoons unsweetened cocoa powder

pinch salt

1/8 teaspoon baking powder

1/4 teaspoon melted coconut oil, canola oil, or melted butter

1/4 teaspoon vanilla extract

2 1/2 teaspoons maple syrup

2 heaping tablespoons applesauce or plain yogurt (not Greek)

1 tablespoon cacao nibs + more for sprinkling on top (can also use chocolate chips or omit altogether)

Directions: 

Lightly oil a ramekin or small mug and set aside.

Whisk together the flour, cocoa powder, salt, and baking powder in a small bowl.

In a separate bowl stir together the oil, vanilla, maple syrup, and applesauce or yogurt. Stir into the dry mixture until combined.

Stir in the tablespoon of cacao nibs or chocolate chips.

Pour the batter into the oiled ramekin or mug and top with additional nibs or chips.

Microwave on 30% power for 2 1/2 minutes. Let cool for 2 minutes and enjoy.

Version made with applesauce and chocolate chips:

Total Calories: 200; Total Fat 6 g; Saturated Fat 4 g; Cholesterol 0 mg; Sodium 212 mg; Carbohydrate 40 g; Dietary Fiber 5 g; Protein: 4 g

Version made with yogurt and chocolate chips:

Total Calories: 200; Total Fat 6 g; Saturated Fat 4 g; Cholesterol 2 mg; Sodium 233 mg; Carbohydrate 38 g; Dietary Fiber 5 g; Protein: 6 g

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