Over the weekend I got a craving for cake. I didn't want to make an entire cake. That would be horrible for my waistline. So I figured I'd default to my yummy chocolate mug cake. That was until I realized I was out of cocoa powder. Oh no! What's a girl to do? Experiment, that's what! I figured that I should look into ways to make it as healthy as possible, for cake anyway. My 5 yr old niece has been having major digestive issues and lost way too much weight, so her mom and I have been trying to find ways to get her to gain weight again, all while being gluten, dairy and soy free. So I found a mug cake recipe here: Vanilla Mug cake from FreeRangeCookies.com, and messed with it just a little. Every version I made was awesome, so I thought I'd share all the recipes I came up with. I even named them!
The process of cooking them is the same for all. Add coconut oil and milk to a coffee mug. Microwave for 30-40 seconds to warm it up enough to melt the coconut oil. (It might not look melted, but swirling it around will finish the melting process.) Add the baking powder and stir thoroughly to remove all baking powder clumps. Add flour, (protein powder if using) and sugar. Mix it up really well until you have no more clumps. Microwave it for 1 minutes 30 seconds. Let cool for a minute, then dig in! I really suggest to let it cool slightly, as the cake will cook a little more after it's out of the microwave.
Also, even though I have several different recipes, these are really easy to substitute to your liking. Examples:
- Exchange some flour for protein powder.
- Use a different flour than all purpose gluten free flour, such as quinoa or oat flour. You could even go with a nut flour to make it grain free.
- Use any type of milk you have in the fridge.
- Sub coconut oil for butter
- Honey powder or other dry sugar instead of turbinado. I haven't tried using a liquid sweetener like honey or agave, but it's definitely on my list to try.
Kinda Cocoa
- 4 tbsp all purpose gluten free flour
- 1 tbsp coconut oil
- 3 tbsp chocolate almond milk
- 1/4 tsp baking powder
- 2 tbsp turbinado sugar
Chocolate Envy - my current favorite. Yes, it doesn't have much chocolate at all, but the hemp powder boosts the taste of the chocolate.
- 3 tbsp AP GF flour
- 1 tbsp high-protein hemp powder
- 3 tbsp chocolate almond milk
- 1/4 tsp baking powder
- 2 tbsp turbinado sugar
Green Chocolate
- 2.5 tbsp AP GF flour
- 1.5 tbsp high-protein hemp powder
- 3 tbsp chocolate almond milk
- 1/4 tsp baking powder
- 1 tbsp honey powder
- 1/2 tbsp turbinado sugar
Here are some other ideas I've come up with, but haven't tried yet.
Coco Coconut
- 4 tbsp coconut flour
- 1 tbsp coconut oil
- 3 tbsp coconut milk (probably best to use full fat, but coconut water might work here as well)
- 1/4 tsp baking powder
- 2 tbsp coconut sugar
Lacto Flow! (for women breastfeeding and want to produce more)
- 4 tbsp oat flour
- 1 tbsp coconut oil
- 3 tbsp oat milk
- 1/4 tsp baking powder
- 2 tbsp turbinado sugar
So are you going to try this? If so, let me know how you made it your own!
The process of cooking them is the same for all. Add coconut oil and milk to a coffee mug. Microwave for 30-40 seconds to warm it up enough to melt the coconut oil. (It might not look melted, but swirling it around will finish the melting process.) Add the baking powder and stir thoroughly to remove all baking powder clumps. Add flour, (protein powder if using) and sugar. Mix it up really well until you have no more clumps. Microwave it for 1 minutes 30 seconds. Let cool for a minute, then dig in! I really suggest to let it cool slightly, as the cake will cook a little more after it's out of the microwave.
Also, even though I have several different recipes, these are really easy to substitute to your liking. Examples:
- Exchange some flour for protein powder.
- Use a different flour than all purpose gluten free flour, such as quinoa or oat flour. You could even go with a nut flour to make it grain free.
- Use any type of milk you have in the fridge.
- Sub coconut oil for butter
- Honey powder or other dry sugar instead of turbinado. I haven't tried using a liquid sweetener like honey or agave, but it's definitely on my list to try.
Kinda Cocoa
- 4 tbsp all purpose gluten free flour
- 1 tbsp coconut oil
- 3 tbsp chocolate almond milk
- 1/4 tsp baking powder
- 2 tbsp turbinado sugar
Chocolate Envy - my current favorite. Yes, it doesn't have much chocolate at all, but the hemp powder boosts the taste of the chocolate.
- 3 tbsp AP GF flour
- 1 tbsp high-protein hemp powder
- 3 tbsp chocolate almond milk
- 1/4 tsp baking powder
- 2 tbsp turbinado sugar
Green Chocolate
- 2.5 tbsp AP GF flour
- 1.5 tbsp high-protein hemp powder
- 3 tbsp chocolate almond milk
- 1/4 tsp baking powder
- 1 tbsp honey powder
- 1/2 tbsp turbinado sugar
Here are some other ideas I've come up with, but haven't tried yet.
Coco Coconut
- 4 tbsp coconut flour
- 1 tbsp coconut oil
- 3 tbsp coconut milk (probably best to use full fat, but coconut water might work here as well)
- 1/4 tsp baking powder
- 2 tbsp coconut sugar
Lacto Flow! (for women breastfeeding and want to produce more)
- 4 tbsp oat flour
- 1 tbsp coconut oil
- 3 tbsp oat milk
- 1/4 tsp baking powder
- 2 tbsp turbinado sugar
So are you going to try this? If so, let me know how you made it your own!
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