It might be embarrassing how many times I’ve made this microwave chocolate cake recently.
What’s even more embarrassing is that I made one this morning in order to photograph it for this post, in order to take advantage of the rapidly-disappearing natural light (damn you, shortened days!). And yeah, I ate it. With ice cream. At 8am. #WEDDINGDIET!
While I wouldn’t necessarily recommend this as breakfast to anyone, believe it or not, I’ve managed to take such a decadent treat and healthify it! With some handy substitutions, including whole wheat flour and coconut oil, this cake is still an indulgence but does cut out any hydrogenated canola oil and white flour.
It’s just so EASY to make- literally, in 5 minutes you are presented with a warm, chocolate-y, and portable treat that will satisfy any craving you might have. At any hour of the day!
- 3 tbsp unsweetened cocoa powder
- 3 tbsp whole wheat flour
- 3 tbsp sugar
- ¼ tsp baking soda
- ¼ tsp salt
- 1 tsp vanilla
- 3 tbsp coconut oil
- 3 tbsp lowfat milk
- In a mug, combine cocoa powder, whole wheat flour, sugar, baking soda, and salt by stirring with a fork. Add the vanilla, coconut oil, and milk and stir again, making sure to get rid of any dry-ingredient clumps.
- Add the vanilla, coconut oil, and milk to the mug. Whisk again with the fork to get everything incorporated. This should help liquefy the coconut oil if yours is more solid.
- Microwave on high for 2 minutes. Serve with ice cream, and enjoy!
Inspired by Full Thyme Student.
So yeah, 29 days and counting. Had my 3rd dress fitting yesterday- next step is to pick it up and take it home! And on Saturday, we’re going in to the florist to see samples of the bouquets! Have I mentioned I can’t wait? Because I can’t wait.
Tell me- What’s your favorite quick-fix treat?
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