A lot of people have heard of “Cake in a Mug”. Oh, you haven’t? Well, here’s the premise:
You put a bunch of (edible) stuff in a mug, mix it up with a fork, and then microwave it for 5 mins and VOILA! you have cake. in a mug.
I do not own a microwave nor do I advocate using microwaves for cooking. And unfortunately, the call of the “cake in a mug” was too enticing. I had, for a fleeting moment, microwave envy. I wanted a special, individual sized piece of paleo cake and I wanted it NOW. So, I made Cake in a Ramekin. Which is much more sophisticated in my opinion. It did not take 5 mins. More like 25, actually. But once I pulled it out of the oven and smelled the sweet chocolatey baked good in my possesion, I knew that it was worth the extra 20 mins.
Cake in a Ramekin
2 tablespoons coconut flour
1 tablespoons tahini (ground-up sesame seeds)
2 tablespoons coconut oil
2 tablespoons unsweetened cocoa powder
2 tablespoons maple syrup (grade B)
1/2 teaspoon vanilla extract
pinch of salt
- Preheat oven to 350
- Mix all ingredients in a small bowl.
- Pour into a ramekin greased with coconut oil
- Bake for 20 mins or until it has reached a desired level of gooey vs. cakey