So I bought a packet of gluten free organic coconut flour yesterday and I decided to make a chocolate mugcake today! This cake alone has 4g of fibre and 8g of protein. That sounds pretty healthy to me! I used cacao powder in this cake because I ran out of cocoa. I need to get some cocoa powder later because I need my cacao powder to last longer …
The thing I love most about coconut flour is that I can murder the batter as much as I want (mixing the batter again and again) and still get tender and fluffy product because if you overmix a batter using e.g. spelt flour you’re gonna get a cake hard as rock (exaggeration but you get my point).
GLUTEN FREE CHOCOLATE CAKE FOR ONE
1T coconut oil
1T cocoa/cacao powder
1T coconut flour
Pinch ground cinnamon
1/4t baking soda
Preheat your oven to 180°C.
In a mixing bowl, whisk the first 3 ingredients together until well combined.
Add in the rest of the ingredients and whisk until well incorporated.
Pour the batter into a greased ramekin and bake in the oven for 20 to 25 minutes. A toothpick inserted into middle should come out clean.
Alternatively, you can microwave your mugcake in a large mug for 1 to 2 minutes too!
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