Gluten free chocolate chip cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 egg1/4 cup cocoa powder2 Tbsp pumpkin pureedash salt1/8 tsp baking powder3 Tbsp milk1 tsp vanilla extract1 1/2 tsp Agave Nectar1/2 tsp Granulated Sugar2 Tbsp chocolate chips
beat eggs in a small bowl, mix in remaining ingredients, except chocolate chips, until smooth.
For the baking dish, choose a microwave-safe soup mug or ramekin that will be about half-full when filled with the batter, and spray with cooking spray.
Transfer batter to the baking dish, add the chocolate chips, and microwave on high for 3 minutes. The cake will be very moist in the center, but firm.
Cool for five minutes, then transfer to a small plate by inverting the baking dish over the plate. The bottom of the cake will be very moist, but will dry while continuing to cool.
Frost, or drizzle with hot fudge ice-cream topping, if desired.
Serving Size: Makes a small cake for two.
Number of Servings: 2
Recipe submitted by SparkPeople user SPBERGMH.
For the baking dish, choose a microwave-safe soup mug or ramekin that will be about half-full when filled with the batter, and spray with cooking spray.
Transfer batter to the baking dish, add the chocolate chips, and microwave on high for 3 minutes. The cake will be very moist in the center, but firm.
Cool for five minutes, then transfer to a small plate by inverting the baking dish over the plate. The bottom of the cake will be very moist, but will dry while continuing to cool.
Frost, or drizzle with hot fudge ice-cream topping, if desired.
Serving Size: Makes a small cake for two.
Number of Servings: 2
Recipe submitted by SparkPeople user SPBERGMH.
Nutritional Info Amount Per Serving
- Calories: 175.0
- Total Fat: 8.7 g
- Cholesterol: 96.3 mg
- Sodium: 157.8 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 4.2 g
- Protein: 6.3 g
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