This microwave chocolate cake is the perfect quick fix for those busy days when you need a delicious afternoon treat. It is incredibly practical and satisfying.
Ingredients for the microwave chocolate cake:
- 1 cup coconut flour;
- 3 tablespoons unsweetened cocoa powder;
- 1 large egg;
- 2 tablespoons raw sugar (or light brown sugar);
- 1/3 cup milk (approx. 80ml);
- 1 teaspoon melted butter;
- 1 pinch of salt;
- 1 teaspoon baking powder.
How to make microwave chocolate cake:
- In a mixing bowl, beat the egg until uniform;
- Add the coconut flour and mix well;
- Stir in the sugar and cocoa powder until combined;
- Add the melted butter and milk, mixing thoroughly;
- Grease a microwave-safe glass container;
- Fold in the baking powder gently;
- Pour the batter into the prepared dish and microwave for 8 minutes, or until a toothpick inserted into the center comes out clean;
- Enjoy!
Pro-tips:
Feel free to stir in some chocolate chips into the batter, or top it with your favorite frosting. If you don’t have coconut flour on hand, you can substitute it with another flour of your choice. It pairs perfectly with a fresh cup of coffee.
A little history about chocolate cake:
The history of chocolate cake dates back to the 17th century, when cocoa powder from the Americas was first added to traditional cake recipes. In 1828, Coenraad van Houten of the Netherlands developed a mechanical method to extract fat from cocoa liquor, resulting in cocoa butter and partially defatted cocoa—a compressed solid that could be sold as “rock cocoa” or ground into powder. By 1886, American cooks began adding chocolate to cake batter, creating the first chocolate cakes in the United States. (Source: Wikipedia)
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