This gluten free, low carb microwave chocolate cake is very dense and very easy to make. Just mix and microwave! This is an adaptation from Emily’s recipe at Joyful Abode. I’m so glad she posted this because my husband is headed to New Jersey and I’m taking him to the airport tonight which means there’s not a lot of time to make anything fancy. But…I want to make him something yummy before he goes. Is that a good enough excuse for chocolate cake? Who am I kidding…you don’t need an excuse for chocolate cake! I made a couple changes from the original recipe since Emily originally used xylitol but unfortunately xylitol and my stomach do not mix well. Instead I used granulated erythritol along with a little English toffee flavored stevia to sweeten the batter. The result was a mildly sweet, dense cake. If I had it to do over I might experiment with adding more erythritol to increase the sweetness level. Also, so I might take the time to mix my ingredients properly to get a fluffier texture. See what you think!
1 cup Almond Flour
1/4 cup cocoa powder
1/4 cup granulated erythritol – I used Zsweet
5 drops of Liquid Stevia, English Toffee Flavor
1/4 cup melted butter or Coconut Oil
2 tsp cinnamon
1 Tbsp vanilla extract
1/2 tsp salt
1/2 tsp baking soda
3 Tbsp water
1) Mix all of the ingredients together (this is a no fuss cake so I just mixed everything at once but you could get a fluffier consistency if you took the time to mix the dry ingredients separately from the wet).
2) Then, pour it into a microwave safe dish (I used little ramekins that I received as a wedding gift but you could just as easily use a glass or ceramic pie pan).
3) Microwave about for 5 minutes. You can check the doneness with the toothpick test…just insert it in the center of the cake and if it comes out clean then you’re set!
4) Serve it up naked, a la mode or with your favorite frosting!