I tried to make the recipe name longer, but this was the best I could do. ;-)
I also wanted to call this little jewel 45-Second Chocolate Micro-Cake, but that sounds like it’s microscopic, which is certainly is not. In fact, it could serve two, if “the two” were anyone besides me. I don’t like sharing, so mine, mine, mine, you go make your own.
I posted the picture above on Instagram last week with the caption:
Once upon a time, a brownie and a flourless chocolate cake fell in love and had a baby. They named it 45-second chocolate micro-cake and lived happily ever after.
That’s the best way to describe this single-serve dessert, friends.
If you love dessert and portion control, this is a great recipe for your file. Yes, it has sugar and oil and baking mix, BUT you’re not going to make it every day (are you?). We incorporate these time-saving recipes into our balanced life when we need a sweet treat. (Or in my case when Dreamy needs a sweet, which is every day, and I haven’t had time to bake.)
Best parts about this little cake:
- It’s rich with chocolate flavor thanks to the dark cocoa powder (Hershey’s is gluten-free and easy to find in most stores. Learn more about common baking ingredients and gluten here.).
- It is super-easy to whip up and you can make as many as you want at the same time. We’re a family of three, so I just get three bowls out and make the rounds with each ingredient, then microwave them one at a time (that’s important for best results).
- Portion control! I love it because once it’s gone, it’s gone and it is a generous serving that won’t leave you feeling like you only had a bite and still want more, but it’s not so much that you feel like a piggy for having too much.
- It’s only 5 basic ingredients that most of us have in the pantry all the time.
- The texture is almost like gooey flourless chocolate cake, but you don’t need eggs!
- It’s just as good without ice cream/whipped topping as it is with it. (You can always make your own dairy-free coconut whipped topping, too!)
- No special equipment needed! Yay!
Substitutions & Ingredients Info:
I recommend either King Arthur GF Baking Mix or Laura Lynn GF Baking Mix (Ingles’ brand). I have not tested the recipe with other brands. If you use regular GF flour blend (like Gigi’s Everyday GF Flour Blend) you will not get the intended results. Baking mix has leavening agents in it, so it is necessary for the recipe to work properly.
Substitute granulated sugar, dark brown sugar or coconut sugar if you prefer in an equal amount for the light brown sugar.
Note that coconut sugar does not dissolve the same as granulated and brown sugar, so you will not have the exact same results, but the cake is still mighty tasty and I actually prefer using organic coconut sugar. It really depends on what you’re used to tasting, I think.
Also, you can use the full amount of sugar, 1/4 cup, or you can cut that in half. I use 2 T. of coconut sugar, but I’m not used to eating a lot of sweet foods. If you are, you’ll probably appreciate the full amount. It’s versatile, so give it a try a couple different ways and see what you like best.
This is a great tip for reducing the amount of sugar you eat. Instead of depriving yourself and never having a dessert (what fun is that??), try using a less refined product like coconut sugar and use less of it in treats like this one. That’s how we achieve balance! If you’re trying to cut sugar from your diet, here are some tips to halt sugar cravings.
Feel free to use regular cocoa powder instead of dark if that’s what you like. It will not change the outcome except that it will have a milder chocolate flavor (think milk chocolate vs. dark). Always make sure your cocoa powder is GF.
I use unsweetened coconut milk, but any plant-based milk should work in an equal amount. Dairy milk should also work, but I have not tested it.
I use organic sunflower oil in recipes like this. You could try organic virgin coconut oil or avocado oil, as well. Olive oil is not recommended, as the flavor will be overpowering. Olive oil is also not the best oil for heating like this. (For more on the best applications for different oils, read this article!)
5-Ingredient 45-Second Gluten-Free Vegan Chocolate Cake
I recommend using a mug/bowl/jar with a 2-cup capacity. That allows the cake to rise without risk of running over in your microwave.
Whisk dry ingredients in a tall mug or small bowl:
¼ cup gluten-free baking mix
¼ cup light brown sugar, packed (or granulated or coconut sugar)
2 tablespoons cocoa powder (dark or regular)
Add liquid ingredients:
¼ cup unsweetened coconut milk (or other plant-based milk of choice)
1 tablespoon oil (neutral tasting oil like sunflower, coconut or avocado oil)
Whisk ingredients together until smooth.
Top with 2 teaspoons gf/v chocolate chips, if desired.
Microwave 45 seconds. Allow to sit in unopened microwave 1 minute.
Cool 1 minute before enjoying as-is or top with your favorite ice cream (regular or DF) or whipped topping (like coconut milk based whipped topping).
Enjoy in moderation as a deliciously sweet part of your balanced lifestyle!