Description
A quick, single-serving vanilla cake made with almond flour, coconut flour, and golden flaxseed meal. Microwave it in a silicone mold for a moist, delicate cake that can be flipped onto a plate and topped however you like.
Yield: 1 serving of 1 small cake or 2 small cupcakes ✎
Prep Time: 5 minutes | Bake Time: about 2 minutes | Cool Time: 1 to 2 minutes
Storage: for not more than half an hour. The cake will dry out relatively quickly.
Tip: if you like this cake and think you'll make it often, prepare little jars of the dry ingredients in bulk to save yourself measuring these ingredients out each time you want to make a cake. Or, you could make a single bulk container of dry mix and use 44g (about ¼ cup + 1 tablespoon) of this each time you want to make a cake.
Ingredients
Dry Ingredients:
Wet Ingredients:
Instructions
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In a small mixing bowl, whisk together the dry ingredients.
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Add the wet ingredients to the bowl and mix with a small spatula or spoon until no dry patches remain.
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Transfer the batter to a 4-inch (10cm) silicone cake mold/pan or 2 silicone muffin liners. See note.
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Microwave the cake for 2 to minutes and the cupcakes for 1 minute 45 seconds. If using 2 muffin liners, set them either side of the center of the microwave plate. See note.
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Flip the cake/cupcakes out onto a plate, allow to cool briefly, and enjoy soon after making. Top as desired. In the photo, I'm having the cake topped with soy yogurt, berries, chopped walnuts, and ChocZero honey.
Used to Make This Recipe
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Nutrition Facts
Servings 1
Serving Size 1 Small Cake or 2 Cupcakes
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 19g30%
- Total Carbohydrate 22g8%
- Dietary Fiber 6g24%
- Protein 8g16%
- Allulose 12g
- Net Carbs 4g
* Total Carbs - (Fiber + Allulose + Sugar Alcohols) = Net Carbs
Notes
- If you want to double, triple, etc. this recipe, microwave them in single serving batches. I've found that microwave baking doesn't turn out successfully when there are too many items in the microwave.
- I have made this cake successfully with allulose and erythitol. I think it would also work with pure monk fruit or stevia (powder or liquid). For reference, 1 tablespoon equals 3 teaspoons. This cake is only mildly sweet. I did make it once with additional allulose and an area of it burned. If I wanted it sweeter, I'd opt to add a few stevia drops.
- The xanthan gum can be omitted, but the resulting cake will be quite crumbly without it. If you want a sturdier cake, you can also increase the xanthan gum slightly. I wouldn't sugegst increasing it beyond ⅛ teaspoon.
- If you don't have any silicone options available, the cake can be made in a 6-ounce (180ml) ramekin. However, even if oiled, you will not be able to flip the cake out onto a plate without it breaking apart. You can eat it in the ramekin, but the bottom and sides might be a little soggy from the trapped moisture. Or, you could line the ramekin with parchment paper to prevent sticking, but this is rather tedious task unless you're able to buy liners (I haven't found any online).
- I have not tried this with another milk, but I expect it would work fine. Soy and pea milk do tend to be a bit thicker than other milks, so if anything, you may wish to reduce the milk slightly. The soy/pea milk also adds a little protein.
- My microwave is not especially powerful. You may need to adjust the "baking" times to suit your microwave.
