There are times that call for the LBD (little black dress, thanks to Coco) and there are times that call for the LCC (little chocolate cake). If you already have your favorite LBD, ladies, and, for guys, your go to suit that makes you feel like a million bucks, then I have the best LCC (little cacao cake) recipe, so now we’re officially ready to take on the world in a big way.
Six years ago, I shared a chocolate mug cake recipe that was received with wild and rave reviews. Because who isn’t interested in a recipe that delivers a ridiculously good + good for you chocolate cake that comes together in less than 10 minutes including cooking time in the microwave? That’s why this remains such a popular recipe.
Fast forward nearly 2,000 days and things have changed a lot in the food world and my culinary tastes, tricks and quirky quirks continue to emerge. I am definitely not loving the microwave idea any more, though I do use it to warm up my milk for coffee in the morning. Otherwise, it’s a pretty silent member in my kitchen. This seemingly simple act of microwaving the cake makes this updated 2018 version of the mug cake a dream that dropped in my life at just the right time. Thank you, mbg for sharing this modern recipe from Jen Hansard’s new cookbook.
It smartly replaces the banana with 1/4 cup almond flour adding more protein–like 12 grams. Uses maple syrup instead of coconut sugar, features phytonutrient-rich cacao instead of ultra-processed cocoa powder and incorporates desirable omega-3’s from a splash of coconut oil, a dash of almond milk and an ample drizzle of heady vanilla to dress up this super healthy and easy cacao cake and make it so on point. It is also free from gluten, refined sugar and dairy and truly incredible.
Imagine–a deep, dark, chocolate cake balanced with just the right touch of sweetener and zero guilt can be yours in less than 20 minutes–and you’ll still be able to fit into your LBD or favorite suit even if you eat the whole thing.
Little Cacao Cake (LCC)
This good + good for you cake requires one baking dish, 10 ingredients and 20 minutes. If you're feeling deserved, make one per person, but if it's a regular night, I say two people can share this decadent dessert that will make you feel like you're cheating. But you're not.
- 1 egg
- 2 tablespoons maple syrup
- 1/4 cup almond flour
- 2 tablespoons raw cacao powder
- 1 tablespoon nut milk
- 1 tablespoon coconut oil melted
- 1 teaspoon vanilla bean paste or vanilla extract
- pinch kosher, sea or pink himalayan salt
- 1/4 teaspoon baking powder optional, but this will make the cake lighter and rise
- 1 tablespoon dairy-free Enjoy Life dark chocolate chips or regular chocolate chips optional
- 1 tablespoon chopped nuts such as pecans or walnuts
Preheat oven to 350 degrees.
In an oven-safe mug, ramekin or small baking dish, crack an egg and gently beat.
Add the maple syrup and stir to combine.
Add in the almond flour, cacao powder, nut milk, coconut oil, vanilla and salt and blend to combine thoroughly.
If using baking powder, add it now and stir well to combine.
If you are feeling it, add chocolate chips and/or chopped nuts to the batter, reserving a few of each to sprinkle on top.
Place in the oven and bake for 15 minutes for a fudgy chocolate cake and up to 20 minutes for a cooked cake.
Test doneness with a toothpick and, when ready, remove from the oven.
Serve as is or top with your favorite ice cream or non-dairy ice cream, whipped cream or coconut cream and share with your favorite human or eat it all by yourself.