I made this for dinner for myself Saturday night. It is lower in sugar and fat than most cakes and is gluten free. You could use all purpose flour or whole wheat pasty flour if gluten isn't an issue for you. I used Whole Soy's Plain Unsweetened yogurt. ( speaking of Whole Soy, I received a shipment of their unsweetened plain yogurt and key lime both of which are EXCELLENT.. look for a big yogurt post coming up soon
This individual sized cake is baked in the microwave! You can use a ramekin or a shallow mug
Chunky Monkey Mug Cake (Gluten Free)
- 2 T soy yogurt
- 3 T mashed banana
- ½ T olive oil
- ¼ t coconut extract
- ¼ t vanilla extract
- 2 T cocoa powder
- 2 T sugar
- Scant 1/8 t Kal stevia powder
- 4 T Bob’s Red Mill Gluten Free Flour
- Scant ¼ t baking powder
Mix everything together in a ramekin or mug and microwave for 2: 30 minutes. Cool completely in freezer
While cake is cooling make the ice cream & chocolate sauce
Banana Pecan Soft Serve
- 1 frozen banana
- 3 pecans or walnuts
- Optional: 1 T mini chocolate chips
Pulse in a food processor until the texture of soft serve ice cream
1 T coconut oil
2 T cocoa
3 T coffee
2 T sugar
Scant 1/8 t Kal stevia powder
Melt everything together in the microwave for 60 seconds. Whisk well. Cool in freezer. Save extra sauce for another use.
Assemble mug cake on a plate, pour half of the sauce over cake and top with ice cream and chopped pecans or walnuts.
Haha!.. the ice cream slid off the cake before I could photograph it! I dipped a couple the pecans in the chocolate sauce too! Yum!
On a different note, it was 28 below zero this morning (with the wind chill)... I am craving hot and spicy food! I'm testing my Siracha stand in recipe today! If it goes well, look for that in the next day or two. I'm almost out of my Habanero Sauce!