Chocolate Mug Cake: Valentine’s Day Last-Minute Special

AHA Publisher — Tue, 15 Feb 2022 08:00:55 +0000

Dr. Josh Axe, DC, DNM, CN – We’ve all seen the trend of making desserts in a mug, right? The idea is to whip up an easy, decadent single-serving of cake in just minutes, typically with the help of a microwave. My chocolate cake in a mug will bring the same joy and satisfaction as those other mug cakes, but with some upgraded ingredients. “In A Mug” Trend! Cakes in a mug have spiked in popularity the last several years, thanks to food bloggers on the internet. Who doesn’t love having a quick option for post-dinner dessert? (Such as for Valentine’s Day!) The problem with many of these chocolate mug cakes is the list of ingredients in them. Refined flour, addictive sugar and conventional dairy are at the top of the list, and you know how I feel about those ingredients. Some mug cakes even call for highly refined vegetable oils, which typically are rancid since they have been exposed to light and air while being processed. When I make my chocolate cake in a mug, I actually bake mine in the oven. Using an oven allows the cake to bake evenly without heating the ingredients up too quickly. Although it would be quicker to use a use a microwave for this chocolate mug cake, the quality of your ingredients will stay intact using an oven. For the Gluten-Free Baker This recipe is perfect for the gluten-free baker who always has ingredients on hand. Since this chocolate cake in a mug is for one, you’ll only need a little bit of each ingredient to make this mug cake come together. No need to run out to the grocery store to get a whole bag of cassava flour (although with this moist chocolate cake recipe, it would totally be worth it)! How to Make Chocolate Mug Cake You’ll start with part of a dark chocolate bar, with a minimum of 70 percent cacao. Cacao is rich in magnesium and antioxidants, so the darker the chocolate bar, the better. Melt the chocolate bar pieces with a tablespoon of grass-fed butter. If you want to keep it dairy free, substitute with coconut oil. Add the melted chocolate mixture to a mug, or in a mixing bowl if you plan on doubling or tripling this mug cake recipe. Next comes coconut flour, which is a healthy gluten-free flourhigh in fiber. Add in cassava flour, which is another great gluten-free flour. It’s highly versatile, a great replacement for wheat flour and free of grains. I added a little bit of baking powder and sea salt, as well as a pastured egg. Since I used an oven to make the chocolate mug cake, I preheated an oven-safe mug as the oven was preheating. Carefully remove the mug from oven and pour in the chocolate cake mixture. Place mug or mugs onto a baking sheet, and put back into the oven. Bake the mug cake for 10–12 minutes, or until a toothpick comes out clean. Your mug will be hot, so be careful as you dive into this delightful chocolate cake in a mug. Chocolate Mug Cake Recipe The idea of a chocolate mug cake is to whip up an easy, decadent single-serving of cake in just minutes, typically with the help of a microwave. Here’s a healthier version but done in an oven. Much better all around! INGREDIENTS ¼ cup dark chocolate (minimum 70% cacao), chopped 2 tablespoons grass-fed butter or coconut oil 2 tablespoons coconut flour ¼ cup cassava flour ⅛ teaspoon baking powder pinch of sea salt 2 eggs INSTRUCTIONS Preheat oven to 350 F. Place oven-safe mugs in the oven while preheating. In a small sauce pan, melt dark chocolate and butter. Pour chocolate mixture in a small mixing bowl. Add in coconut flour, cassava flour, baking powder, sea salt and egg and whisk until well combined. Carefully remove mug from the oven and pour mixture into the mug. Place back in the oven. Bake for 10–12 minutes, or until a toothpick inserted comes out clean. Top with coconut whipped cream, if desired. To read the original article click here.

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Gluten-Free Chocolate Cake Recipe

AHA Publisher — Tue, 19 Jan 2021 08:00:13 +0000

Dr. Josh Axe, DC, DMN, CNS – One of the biggest misconceptions of a clean eating meal plan is that you can’t eat treats. That’s silly! In fact, one of the my favorite parts about eating well is that I can actually enjoy my favorite foods because they’re made with healthier, wholesome ingredients. There’s no need to worry about questionable additives or sugar spikes. And one of the most popular treats, of course, is chocolate cake. Whether it’s for a birthday party, an after-dinner dessert or just a way to satisfy a sweet tooth, you really can’t go wrong with this amazing Gluten-Free Chocolate Cake rather than one with shortening or white flour or — even worse — from a boxed mix. Using gluten-free flour makes this two-layer cake a great choice for people who are cutting back or have an aversion to gluten without sacrificing taste. Combined with an easy, homemade chocolate frosting, you’ll never go back to your old chocolate cake recipe. Make my Gluten-Free Chocolate Cake today! How to Make Gluten-Free Chocolate Cake Let’s get things started by preheating the oven to 350 F. Then grease and flour two 9-inch cake pans — this will prevent the cakes from sticking and make it easier to remove when they’re baked.Then, mix the gluten-free flour, coconut sugar, cacao, baking powder, baking soda and salt into a big bowl. Next, add in the coconut milk, coconut oil, eggs and vanilla, and mix it all up. This step really sets apart this gluten-free chocolate cake from other recipes. Coconut milk is known to keep your heart healthy and help build muscles, while coconut oil, one of the healthiest foods on the planet, reduces inflammation and boosts the immune system. How good does this batter look?! Carefully pour it into the two cake pans and slide them into the oven. Let them bake for 30–35 minutes, or until a toothpick inserted in the middle comes out clean.If you haven’t prepared the frosting yet, this is a good opportunity to do so. Once the cakes are baked through, remove from the oven and let them totally cool before removing them from their pans. Now we’re ready for the best part: frosting time! Spread the cold frosting over one cake, and then stack the other cake atop it. Spread frosting over the second, top cake and marvel at this delicious, Gluten-Free Chocolate Cake. This yummy cake is well worth the time — it’s so simple to make and as good for you as a cake can be. You could mix up the frosting, make just one layer or experiment with making these as cupcakes. I know this will be your go-to gluten-free chocolate cake recipe. Gluten-Free Chocolate Cake Recipe DESCRIPTION Using gluten-free flour makes this two-layer cake a great choice for people who are cutting back or have an aversion to gluten without sacrificing taste. Combined with an easy, homemade chocolate frosting, you’ll never go back to your old chocolate cake recipe. INGREDIENTS 2 cups gluten-free flour 2 cups coconut sugar 3/4 cup cacao powder 2 teaspoons baking powder 1–1/2 teaspoons baking soda 1 teaspoon sea salt 1 cup coconut milk 1/2 cup melted coconut oil 2 eggs 1 tablespoon vanilla extract 2 spiced chocolate frosting recipes INSTRUCTIONS Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans. Mix flour, sugar, cacao, baking powder, baking soda, and salt in a bowl. Add coconut milk, oil, eggs and vanilla and mix until combined. Distribute batter evenly between cake pans and bake for 30–35 minutes or until cooked through. Allow to cook through. Remove from oven and allow to cool completely before removing from cake pans. Spread cold frosting evenly over one cake and then stack other. Cover with frosting again and serve. To read the original article click here. For more articles from Dr. Axe click here.

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chocolate cake Archives - Amazing Health Advances

Chocolate Mug Cake: Valentine’s Day Last-Minute Special

Gluten-Free Chocolate Cake Recipe