Recipe: Vegan, Fat-Free Chocolate Cake In A Cup

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Let’s talk a little bit about fabulousness, shall we?  Because that’s what we’ve got right here.  Sheer fabulousness.  For me, this is a guilt-free indulgence that sweetens my day a few times a week.  And, pssh, you’ve got to add it to your repertoire because it makes all my fellow chocoholics quite happy.

If you’ve read some of my previous recipes, you know that I’m an eye-baller, so my apologies in advance if this is too loosey goosey for you, but food is ART, so enjoy the process and make it your own.

Chocolate Cake In A Cup

Grab a nice, big mug and add:

1/4 c organic oat flour

2 tablespoons ground flaxseed

1/4 tsp baking soda

2 tablespoons cocoa powder

1 tablespoon sugar substitute/or the real thing/or maple syrup

dash of salt

-mix the dry ingredients together-

2-3 tablespoons applesauce

1/4 c soy or almond milk

1/2-1 tsp vanilla extract

-mixa mixa mixa-

Pop in the microwave for 1 minute.  Check it.  Add another 15 sec (or less depending on how gooey you like it.)  Tada!

I love, love, love to top mine with saucy berries.

Take either frozen strawberries, mix berries, blueberries or raspberries, heat them up in another mug, then pour them on top of your “baked” chocolate cake.

Total winner.

Caffeine Sensitivity Recommendation:  I ate this last night before going to bed and my caffeine sensitivity made it tough for me to fall asleep, so today I had it for my afternoon snack.  If you’re caffeine sensitive, too, try enjoying this earlier in the day.

 

 

 

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