The hardest thing for me about clean eating is desserts. Sure there are many great sweeteners besides sugar; agave and honey being two of my favorites. In breads and things like that it is easy to use whole wheat flour instead of regular flour. But, when it comes to cookies and cakes, whole-wheat flour just isn't the same. Then it dawned on me: flour less chocolate cake! No need to substitute whole wheat flour for regular as there's no flour to begin with. Off to the test lab, I mean kitchen, to experiment. I began with this recipe.
A few minutes and a couple of tweaks later, I had this.
1/2 tsp vanilla
1 tbsp almond milk
2 tbsp cocoa powder
1 1/2 tbsp agave
1 tsp baking powder
Crack the egg into a microwave safe bowl (I used a glass cereal bowl). Beat the egg and add remaining ingredients. Stir together until combined. Microwave for 30 seconds, continue to microwave in 5-10 second increments until desired texture is reached. Be careful not to overcook. Enjoy!
Be extremely careful when cooking this. The first time I made it I microwaved it for 1 minute and it was overcooked but the next time after 45 seconds it was not cooked enough. It totally depends on how powerful your microwave is (mine is very powderful).
What's your favorite way to enjoy chocolate? Dark or Milk? Plain or mixed with other stuff?
Now go make yourself some chocolate cake; you deserve it!