Life has been hectic. My days have become filled with marketing endeavors for my freelance writing business, which have left little time for anything else. That includes baking…
|Cake? I don’t see any cake…|
…not that I bake anymore. Baking is definitely not paleo.
I have such a sweet tooth, it’s not even funny. And it gets worse when I’m under pressure. So imagine me, jonesing for a gluten-free brownie, with no time to bake, and not being able to have one anyhow because it would contain nasty grains like rice flour and corn starch.
It’s not pretty.
And before you say, “Oh, come on, just have a gluten-free brownie, one won’t kill you,” let me tell you this: I recently tested rice and corn products after being off of them for a few weeks. Guess what? I had a reaction. Big time. So yes, one brownie may indeed kill me. Or at least mess me up for a couple of days. Not fun.
I’ve since seen this recipe posted several other places, but I’m going to give credit to Fast Paleo and Flickstarulz, because that’s where I first saw it. Of course, I’ve made a couple of personal touches. Feel free to embellish yours.
Gluten-Free Chocolate Cake (in a cup!)
2.5 Tbs coconut oil (or melted butter or ghee, whatever you prefer)
1-2 Tbs cocoa powder
1 tsp – 1.5 Tbs honey (or maple syrup)
1 Tbs finely ground pecans (or almond flour)
1/8 tsp cinnamon
1/4 tsp vanilla
Melt the coconut oil, butter, or ghee in a cup. Add the dry ingredients, then the egg, honey, and vanilla, and mix well with a fork until smooth.
Microwave on high until cooked through, 1-2 minutes or so. My microwave takes exactly 1 minute and 10 seconds to accomplish this. I’ve tested it over, and over, and over…just to be sure. Yours may take more or less time. Make sure not to overcook it, or it will burn and you’ll have to waste another 5 minutes getting a clean cup out of the cupboard and measuring, mixing and cooking the ingredients before you get to eat your cake.
|Cake. In a cup. Awesome!|
Note: I usually just eyeball the cocoa, oil, and honey, and it tastes great no matter how much I use. I go light on the honey, using just 1 teaspoon or so, which makes it taste like a dark chocolate truffle. For a sweeter treat, use more. And I’ve tried both coconut oil and butter with great results. Really, the only way I’ve found to mess this one up is to overcook it. So try not to do that, okay?
|Time to eat cake!|