Anyone who knows me knows how much I LOVE chocolate! Chocolate comes in many forms, all of which I am greatly appreciative of. Today we will be talking about the cake form.

This is my chocolate cake. There are many like it, but this one is mine. My chocolate cake is my best friend. It is my life. I must master it as I must master my life. Without me, my chocolate cake is useless. Without my chocolate cake, I am useless…

Rifleman’s Code, anyone? Buler?.. OK, enough with the antics, I think you get my point. I have been on a hunt for the best recipe for chocolate cake in a cup. Obviously, with it just being me and Mike, I try my best not to bake large amounts of fattening foods that I absolutely “can’t let go to waste” (aka, “I baked that cake 3 days ago, I guess I had better polish off the rest before it goes bad.”)…

Please allow me to introduce you to my favorite chocolate cake in a cup (well, Ramekin, in my case) recipe! This recipe is thanks to one of my favorite food bloggers, Chocolate-Covered Katie! Whether you dig chocolate cake or not, if you have a sweet-tooth and you try to watch what you eat, you should check out her blog!

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One-Minute Mocha Cake

(can be gluten-free!)

Topped with my favorite Four-Ingredient Ice Cream.

• 1 tablespoon plus 2 tsp cocoa powder
• 3 tablespoons spelt flour (or white, or Arrowhead Mills gf)
• 1/2 tsp instant coffee granules
• 1/8 tsp salt
• 2 tsp evaporated cane juice, or sugar (edit: xylitol works)
• 1/4 tsp baking powder
• 1 stevia packet (or 1 more tablespoon sugar)
• 1 tablespoon coconut or veg oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
• 3 tablespoons milk of choice (I used almond milk)
• 1/4 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 45-50 seconds (or more, depending on how powerful your microwave is). If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for the cake to cool before trying to remove it).

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*MY COOKING NOTE: I have found Coconut Oil to be my favorite oil to use. My sweetener of choice is Truvia (best tasting 0 cal. sweetener I’ve ever laid a tastebud on!). I have also tried to make this with 1TBS of Coconut Flour and 2 TBS of White Flour and it didn’t turn out so well… It could have been just me, but I found it to be a bit on the granular side. I still ate it though, because I CAN’T let it go to waste!! 😉