1 Minute Chocolate Cake

http://chocolatecoveredkatie.com/2011/11/06/one-minute-chocolate-cake/

One-Minute Chocolate Cake

It’s also a new Single-Serving Recipe.

1 tablespoon plus 2 tsp cocoa powder
3 tablespoons spelt flour (or white, or Arrowhead Mills gf)
1/8 tsp salt
2 tsp sugar or evaporated cane juice (edit: xylitol works as well)
1/4 tsp baking powder
1 stevia packet (or 1 tablespoon more sugar)
2-3 tsp coconut oil or vegetable oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
3 tablespoons milk of choice (I used almond milk)
1/2 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).

If desired, top with my favorite Reeses Fudge Frosting.

chocoholic cake

Nutritional Info:

Calories: 205 with oil (or 140 without)
Fat: 12g with oil (or 2g without)
Carbs: 30g
Fiber: 6.5g
Protein: 5.5g
ww points (new system): 6 (or 4 without oil)

Reeses Fudge Frosting
http://chocolatecoveredkatie.com/2012/05/04/reeses-pieces-fudge-frosting/

(Yields almost 1/2 cup)

1/4 cup peanut butter (or other nut butter)
4-8 tsp pure maple syrup (click for a sugar-free alternative)
2 tbsp cocoa powder
4 tsp milk of choice (or more for thinner frosting)
3/4 tsp pure vanilla extract
optional: handful of chocolate chips (the “pieces”)

Blend everything (including chips, if using) in a small food processor or Magic Bullet. If you have a bigger processor, it might be best to double the recipe so everything blends more smoothly. Best to store uneaten frosting covered in the fridge.

View Nutritional Info

Substitution notes: If you don’t like—or can’t have—peanut butter, feel free to try this recipe with almond butter, cashew butter, sunbutter, or maybe even coconut butter! Agave can be subbed for the maple syrup. I haven’t tried a stevia version, nor have I tried the recipe with pb2 or better’n pb. Try those substitutions at your own risk.