Microwaved Cocoa Cake

 

Learn how to prepare a sugar-free and gluten-free cocoa cake in less than 15 minutes, 10 of preparation and 4 of cooking.

If you are surprised that something so delicious can be prepared in such a short time, it is because you have not tried it yet.

The trick is in microwave cooking, with the right power and the necessary time it gives a great result.

 

This microwave cocoa cake is very quick, but if you prefer you can use the traditional convection oven.

 

I know that many people doubt the safety of microwaves and that is why they never use this cooking method.

In that case, there are other options, cooking the cake in the convection oven or in a bain-marie, for example, but this post is aimed at those who do trust in this technology and do use it, it is what allows us to obtain this result in such a short time.

It was the 90s, they were the first years, and the microwave appeared in my house, that revolutionary appliance that was already in every kitchen in the US, but that in Spain was not yet so common.

In fact, we did not have a space to put it and it ended up occupying the corner of our beautiful white Formica kitchen bench.

It arrived in a box, it was white, from a well-known brand, and it was accompanied by a very complete recipe book, but fears about its safety were the order of the day.

We were so anxious every time we turned it on that, despite so many fears, my father did not hesitate to get a microwave meter and show us that none of those waves came out of the appliance when we turned it on.

Anyway, if you have a bad feeling, move away from the microwave when it’s on. According to technicians and experts in these things, every time you take a step back, in case there are leaks, you proportionally reduce the possible effect of the waves.

 

This brownie-style cocoa cake has nuts, pure cocoa powder, and almond and coconut flour.

 

After this brief introduction to microwaves, with a family anecdote included, and taking into account that this topic is not my thing, I’m going back to what I was going to say, the microwave cocoa cake.

 

 

Making a gluten-free brownie-style cake is very easy, replace wheat flour with some nut flour combined with coconut flour, adding some eggs, pure cocoa powder and walnuts.

As a liquid ingredient, some milk, which can be vegetable or whole cow’s milk, even liquid cream if you want it creamier, the result is great.

The rest are ingredients to provide flavor, aroma and sweetness, vanilla essence, a sweetener, optionally a little coffee, etc.

I’m going to share the recipe that I’ve been making lately and that is being very successful, so you can try it and see how easy it is to prepare.

I make this type of cake often (every 15 days), especially for my daughter, the purpose is always the same so that she can vary her breakfasts.

I don’t always make it with cocoa, many times just with almond, coconut and vanilla essence, she loves it.

If I give her different healthy options she doesn’t get tired of it and stops thinking about less healthy ones, I like her to eat everything, and I don’t want to make her anxious about not being able to eat this or that.

The best way to build a taste for healthy things is by giving varied options, without forbidding them.

If she asks for a bun and all you know how to say NO, she will still want the bun, offer her something else that you think is better, that has a choice to create new habits.

 

This microwave cake is made in 4 minutes, which is less time than it takes to clean up your mess.

 

I have made many cakes of this type and this is one of the best. I add walnuts, which not only give it texture, but also make it much more filling and a small piece is enough.

Cooking this cocoa cake in the microwave will take you 4 minutes, which is less time than cleaning up everything you’ve messed up.

I know that cooking in the microwave still raises suspicions for many people, if that’s you, do it in the oven, but it won’t take 4 minutes, it will be like 20 minimum.

It’s about taking advantage of energy, and turning on the oven to cook a 2-egg sponge cake doesn’t make much sense, double the quantities and make a bigger one or prepare several small onesso you can store them easily.

 

 

Like any recipe, you can adapt it to your taste and make variations.

 

Below is the detailed recipe, but here are some options that you can vary:

• If you want it to be vegan, replace the milk and cream with a plant-based drink.
• If you don’t want sweeteners, I’ve used erythritol and steviol, add crushed dates, a banana or honey, as you know, I don’t use these ingredients because I always try to make my recipes have a low glycemic index.
• You can substitute the ground almonds with flour from another nut, you can avoid the coffee, I put very little of it and the purpose is to give it flavor, but if you don’t like it, don’t add it.
• Coconut flour is also optional, you can add it or not, if you use grated coconut keep in mind that its texture will be noticeable.
• As I didn’t have ground almonds, I ground some whole natural almonds in the food processor, as you can see in the photos I didn’t leave it fine, I like that texture. If you prepare it with finely ground almonds, the dough will be softer.

 

 

Related posts:

• Sugar-free and sweetener-free sweet potato brownie.
• Sugar-free almond and coconut sponge cake in the microwave.
• “Quick bread” in the microwave.
• Cookies of unsweetened cocoa.