Sometimes you need chocolate cake and you need it fast. It would be great if you could whip up a beautifully frosted cake in minutes. But there’s no time for that, and no nutritional value either.
Plus, if you’re like me having a whole cake lying around is dangerous.
I have issues with portion control.
I’m working on it.
Don’t judge me.
Anyways, this little cake is perfect for all those reasons, its healthy, small, quick, easy and you probably have all the ingredients on hand. Next time the craving hits, give it a try, it’s no Devil’s Food cake but it gets the job done and it won’t leave you feeling guilty. Top it with melted peanut butter like me, sugar-free chocolate sauce, or just have it plain with some fresh fruit.
I used dark cocoa in this one, which went perfectly with the fruits!
- ¼ cup oat flour
- ¼ tsp baking powder
- 1 TBS cocoa powder ( dark or regular)
- 2-3 packets of stevia
- Half a medium banana, mashed (around 50g)
- 1 TBS peanut butter
- 1 TBS low fat milk
- 1 TBS chocolate chips (optional)
- Your favourite mug
- Spray the inside of your mug with cooking spray.
- In a small bowl, add the mashed banana and mix well with the peanut butter.
- Add the dry ingredients and mix.
- Add the milk last.
- Pour the mixture into the mug and microwave for around 1½-2 minutes. Be careful not to overcook it or it will turn out too dry.
- Leave it to cool for a few minutes, then turn out onto a plate and serve or just eat it straight from the mug.
Why it’s good for you:
A regular chocolate cake is softened with the addition of butter and sugar. I used banana here to replace both. Banana adds sweetness while keeping the cake moist. The fats in this recipe are from the peanut butter. Peanut butter is great source of monosaturated fats which are linked to reducing bad cholesterol and reducing the risk of cardiovascular disease.