Wednesday, July 25, 2012

1 Minute Flourless Chocolate Cupcake ~ Guest Post by Ditch the Wheat

Please welcome Carol from Ditch the Wheat today! Carol writes a great blog about living a gluten free and low carb lifestyle. From a breakfast of Banana Waffles to a dinner with Rosemary Peppery Pork Tenderloin Carol has delicious recipes that are both healthy and easy to prepare. Over the summer it seems like time flies by even faster than usual so I am very grateful to Carol for making time to share one of her low carb desserts with Oh Cake readers while Thom and I are thick in the midst of buying our first home. The best part? It's ready in one minute! But I'll let Carol tell you all about it...


I would like to thank Jessica for letting me guest post on Oh Cake.  Most of all I am thankful for her starting The Food Bloggers Network.  This is where I “met” Jessica and have come to regard her as one of my blogger friends and mentors.  I love The Food Bloggers Network for the wealth of information that it provides.  I feel my blog, Ditch The Wheat, has benefited from it. 

Now onto the best part!  What can a food blog that is devoted to low carb, gluten free recipes bring to Oh Cake readers?  Well, a delicious, 4 ingredient low carb, gluten free cupcake of course.  I wanted to provide you with something that did not require any special ingredients or skills.  The cupcake will probably be the fastest cupcake you have ever made.  Drum roll….. 1 minute to bake.  Best of all if you love to bake you probably have the ingredients in your pantry right now.  Let’s get started making what I call the 1 Minute Flourless Chocolate Cupcake.


You need:
    •    1 egg
    •    2 tbsp of unsweetened cocoa powder
    •    1 tbsp of preferred sweetener *I used raw honey, but if you are not used to making anything low carb you might prefer to start with 2-3 tablespoons of your preferred sweetener .
    •    1/4 tsp of baking soda
Instructions:
    •    In a bowl mix together the egg, cocoa powder, and sweetener.  Lastly add the baking soda and mix.
    •    Pour the batter into microwavable silicone cupcake liners, or 1 medium bowl (to make a small cake), or 3 small bowls (to make it cupcake size), people often use a coffee mug too.  I found that one batch made 3 cupcakes.  *If you are using bowls or a coffee mug you should lightly grease the inside with butter, coconut oil, or your preferred cooking fat.
    •    Microwave all three cupcakes at once for 1 minute or until baked.  *Note, the batter will rise very high at first and then deflate as it is finished baking.
    •    Test the cupcakes for doneness by inserting a toothpick in the middle.  If the toothpick comes out clean it is finished, if not microwave for a few more seconds.
    •    Eat!

For a topping I chopped up strawberries.  You could use whipped cream, or drizzle a simple icing/syrup over the cupcakes (Little Debbie Cupcake style), the choices are endless.


Enjoy,
Carol

PS: If you enjoyed this recipe you’ll love the low carb, gluten free cookbook I’m coming out with.  Be sure to follow Ditch The Wheat for updates on the book, and more low carb, gluten free recipes.

33 comments:

  1. Ingenious way to use the microwave!! Will have to try this. I do say it has been miserable using the oven in this heat.

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    1. I agree! It's too hot to turn on the oven :D

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  2. So happy to see this guest post!! I am obsessed with how delicious that cake looks. OMG.

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  3. OMG. Perfect for those moments when you just need some damn cake!

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    1. haha yes it would be perfect! Best of all you probably have all the ingredients!

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  4. Wow! I can't believe that decadent looking cake was made with so few ingredients and in the microwave! That's perfect for when you're at home and just need a bite of cake NOW. Thanks for this great recipe.

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  5. I really love the last photo, makes me wish that slice is really in front of me now. I've been thinking of trying gluten-free for a bit and see how that goes. Got some ingredients today to experiment over the weekend. Looking forward to your cookbook x

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    1. If you have any questions about eating gluten free just email me at ditchthewheat @ gmail.com

      When I started eating gluten free all my stomach pains went away, my headaches decreased, and my fatigue went away.

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  6. Great post, Carol! I've already pinned it on Pinterest! :)

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    1. Thanks Karen! I'm months behind in pinning any of my blog photos :O

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  7. What an easy and fun recipe! It's the perfect dessert!

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  8. I made this chocolate cup cake today and i can bet it is far more delicious than it looks here.Thanks for the recipe.

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  9. I love this!!!! I will absolutely make this for my chocolate craving!

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  10. I can't stop making this cake!
    That doesn't make me a bad person...does it? :)

    TY for the recipe. It's fantastic!

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    1. You're hilarious! I make it all the time too!

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  12. can i make it in the oven? i don't have a microwave?

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  13. thank you for the recipe. can i make this in the oven? unfortunately i don't own a microwave....

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    1. Yes, you can but I'm guessing the temperature would be 350 deg for 15 minutes. That is what I bake my other gluten free muffins/cupcakes at.

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  14. Hi, I made this tonight but I may have used too little sweetener. It tasted strange. I used one tbsp of clover honey. Is this less sweet than raw honey, as noted in the ingredients? Thanks!!

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  15. I made this today for Valentine's Day. We were very disappointed with the taste. I used Splenda for the sweetener. I don't know if that had anything to do with it but this was awful! We couldn't even eat it.

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  16. I made this today. I used Splenda as the sweetener. This turned out awful. We couldn't even eat it. Very disappointed.

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  17. This recipe is similar to another one I saw but this one has a sweetener. I am planning on using 3 tablespoons of sugar and I hope that turns out well. It does look delicious! I make cakes in a mug all the time, but now I'M LOSING FLOUR! This is an awesome recipe W/o flour!

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  18. I made this with splenda and egg whites... and it was great! Thank you.

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