If you’re looking for a very fast dessert that makes two servings / two mini cakes and will help satisfy a chocolate craving, then a mini carob cake might due the trick. It contains no chocolate, but if you’ve tried carob before, you know that is is quite chocolately. These are the perfect size and take under 3 minutes if done in a microwave. If you prefer to use an oven, they will still be relatively quick. They are very moist and great for someone not wanting to make an entire cake.
- 3 tbs carob powder
- 1 tbs coconut flour
- 2 tbs gluten free all purpose flour
- 1 packet (1.8g) xylitol or stevia (natural sweetener)
- 1 tsp cane sugar / date sugar / coconut sugar
- pinch sea salt
- ½ tsp egg replacer / baking powder
- 1 tbs carob chips (optional)
- ¼ tsp vanilla extract
- 113g unsweetened apple sauce (or around 4 tbs)
- 3 tbs unsweetened almond milk
- Get out a medium sized bowl. Add in the dry ingredients and mix. Add in the vanilla extract, applesauce and almond milk and continue to mix until everything is fully combined.
- Get out two microwavable cups or ramekins (what I used) and distribute half of the mixture into each one.
- Place both of the ramekins (or you can do each one separately) in the microwave and heat for around 1 minute 45 seconds – 2 minutes. Remove and check to see if there are anymore wet areas left. If so, pop back in the microwave for another 15-30 seconds. Allow to cool, cover and place in the fridge for at least 30 minutes. Eat out of the ramekin or remove onto a plate.
I would prefer to do these in the oven, but it is currently broken. I suggest pre-heating your oven to 350F and try cooking these in ramekins for a few minutes and then check on them to see how far they have to go. Once I am able to use a working oven, I will see how long these take.