Mr. Husband and I ran away to Birmingham for a few days to see friends. It was a lovely escape. My apologies for ignoring my blog, your blog and my email. In efforts to win back your love I am sharing my new dessert obsession: Insta-Cake created by Chocolate Covered Katie.
Tonight’s cake did not photograph well so you’ll need to visit Katie’s blog and check our her beautiful photos. Poor photography aside, this cake tastes divine and only takes 55 seconds to bake. What more could a girl want?
You can make this gluten-free by, vegan, soy-free and/or nut-free. The options are endless. Here is how I make it:
3 TBS flour (GF, whole wheat, white, oat or even spelt flours work well.)
1 TBS + 2 tsp. good unsweetened cocoa powder (Spend the cash on a good cocoa. This is my favorite brand.)
1/4 Tsp baking powder
1/8 Tsp salt
1 TBS fat or fat substitute (I have used the following with good success: plain yogurt, canned pumpkin or sweet potato, low-fat vegan sour cream, canola oil and melted coconut oil.)
3 TBS milk or milk substitute (real milk, soy, almond, rice, etc.)
1/4 Tsp pure vanilla extract
Agave nectar to taste (Or sugar or stevia. If you use a dry sweetener mix it in with the dry ingredients before adding the wet)
Mix together dry ingredients in a small bowl. Add wet. Pour into a lightly greased small bowl or mug. Microwave for 50 to 60 seconds depending on the strength of your microwave. Mine cooks this perfectly in 55 seconds. Top with your favorite icing, fresh fruit or a light dusting of powdered sugar. Enjoy!