Wednesday, April 30, 2014

5 min Chocolate Banana Cake (Paleo)

Yeah, you read that right, you can make a chocolate cake in 5 minutes and I promise you will not compromise taste.

This cake was inspired by a pumpkin microwave cake created by someone I follow on instagram who needs to hurry up and get her blog up because I love everything she cooks. You should totally follow her @the_paleo_partridge.

There are many microwave mug cakes out there and I have tried a lot of them, but in my biased opinion this is the most delicious! It is super easy to make and helps curve my chocolate cravings. The recipe should probably be for two, but I never follow serving sizes, so you have my permission not to share.

Oh and the best part of all about this cake, it is dairy free, processed sugar free, wheat free, peanut free, gluten free and therefore, guilt free!


  • 1 banana
  • 1 large egg
  • 2 tablespoons almond flour
  • 1 tablespoon melted coconut oil
  • 1 tablespoon unsweetened cocoa
  • 1 tablespoon of maple syrup
  • 1 teaspoon cinnamon 
  • 1 teaspoon vanilla
  • ¼ teaspoon baking soda
  • 1 ½ tablespoons of Enjoy life chocolate chips (optional)

  • Instructions

    1. In a lightly greased small bowl mash the banana.
    2. Add remaining ingredients and mix to completely combine.
    3. Either keep mix in the small bowl or split between two greased mugs or ramekins. Put the mix in your microwave and cook for 4 minutes. This cake can also be cooked in the oven at 350 degrees for 25 minutes.
    4. Let it cool for a little, then chow down!

    If you want to make the pumpkin cake version simply replace the banana with 1/2 cup of pumpkin puree and don't add the cocoa powder and chocolate ships. Unless of course you want to do some kind of chocolate pumpkin cake which sounds pretty awesome actually. Ok, I am totally going to make that next.

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