My daughter had a birthday party on the weekend, and the leftover birthday cake – tall, layered, chocolaty and sugary – was calling my name from the fridge. Instead of succumbing, I made this quick gluten-free microwave chocolate cake, and I have to say that its moist texture and intensely chocolaty flavor are the perfect gluten-free solution to chocolate cake cravings.
This microwave chocolate cake is not very sweet – it’s more chocolaty than sweet – so you’ll likely enjoy it only if you like very dark chocolate (80 or 90 percent cacao). In case you’re curious, I did try to make it with the whole egg, omitting the water, and while it turned out tasty and more cake-like in terms of texture, I thought that the flavor was not as good as the one made with just the yolk. It was somehow less concentrated, less chocolaty, and not as sweet. If, despite my warnings ;) you do use a whole egg, use a 8-oz (1 cup) ramekin, and microwave for 50-60 seconds.
- Nonstick cooking spray (I used olive oil spray)
- 2 tablespoons (14 grams) almond flour
- ⅛ teaspoon baking powder
- 2 tablespoons unsweetened cocoa powder
- 1 large egg yolk
- 1 tablespoon maple syrup
- ⅛ teaspoon pure vanilla extract
- 1 tablespoon water
- Lightly spray a 6oz (3/4 cup) ramekin with nonstick spray.
- In a small bowl, use a small whisk to mix the almond flour, baking powder and cocoa. Add the egg yolk, maple syrup, vanilla extract and water. Mix to combine.
- Use a spatula to transfer the mixture to the prepared ramekin. Cover with plastic wrap, leaving a small uncovered area at the edge to allow steam to escape. Microwave on high for 40 seconds, or until the cake appears set but still moist. Allow to cool a couple of minutes before enjoying.