This cake was a result of being in year 12, studying hard and getting to the end of the day and needing a big bowl of chocolate cake all to myself that I could chip away at whilst indulgently watching a few episodes 7th Heaven. Don’t even judge me!
When I invented this concoction I was looking for ways to cut down on sugars because even though it had been a few years since I’d touched the refined stuff, I was still quite addicted to natural sugars and sick of the cravings/blood sugar dip roller coaster.
This cake is made with organic liquid stevia drops. If they’re too processed for your liking, make the batter in a blender and use 4 pitted medjool dates instead.
I would serve this cake warm from the oven with lots of extra yoghurt on top, I found it cut through the richness and made the whole thing easier to digest.
I’ve also made this cake in advance, chilled it overnight and had it for breakfast once or twice. Good times.
It would also be uber decadent with a dollop of Nut Butter on top – a great vegan option for those making it with coconut yoghurt.
Microwave-free Chocolate Mud Cake
Serves 1
- 3 Tbsp coconut flour
- 1 Tbsp raw cacao powder
- 6 drops organic liquid stevia
- 1/2 cup natural yogurt (dairy or coconut-based)
- 2/3 cup boiling water
Method
Preheat oven (fan-forced) to 170 degrees C. Whisk all ingredients together in a ceramic soup mug (or other large ceramic mug/bowl with a handle). Place mug on a tray (in case it spills over – accidents happen) and bake for 35 minutes. Serve with extra yoghurt or your favourite nut or seed butter. It’s also yummy chilled. Just saying.