I have always had a sweet tooth. Chocolate is my weakness when it comes to cheating on what I am allowed to eat. I found a recipe that I could adapt, and this is my chocolate escape. Please adapt this to whatever fits your diet and tastes.
A word about sweeteners: Be very careful with what you use to sweeten your foods. Sugar that you buy off the shelf is most often GMO (which means it is genetically altered so that it won’t die when sprayed with weed/pest killer, which means it is drenched with weed/pest killer), and processed until you get that pure, white sparkly garbage with no nutritional value. This includes cane sugar and beet sugar. If in doubt, do your homework and find out where your food comes from and what they do to it.
Go organic: they don’t use chemicals.
Non-organic uses chemicals. Chemicals are absorbed into the foods, and then absorbed into us when we eat it.
Please only use natural sweeteners. These include (real) raw and unprocessed honey, pure (real) maple syrup, sucanat (unprocessed cane sugar), stevia (no calorie), monkfruit (no calorie), coconut palm sugar, dates (you can buy date sugar, which is ground up / powdered dried dates; it doesn’t dissolve, but is good in baked and cooked recipes, like cakes and oatmeal), and blackstrap molasses. These natural sweeteners come with God-provided vitamins and minerals, are not too high on the glycemic index, and are satisfying.
Not-so-good sweeteners: fructose, agave, xylitol, malitol, erythritol, brown rice syrup. Some of these may be okay if used sparingly, but again, check where they come from, if they’re organic, and how much they’re processed.
Bad sweeteners (these are toxic): saccacharine, aspartame, sucralose, truvia, corn syrup. Brand names are Sweet n Low, Nutra Sweet, Equal, and Splenda. These are chemically altered or chemically produced sweeteners and are toxic to your body.
I’ve taken much of my information from the Green Smoothie Girl’s website: https://greensmoothiegirl.com/good-bad-ugly-sugar-alternatives/ , and she has a handy cheat sheet chart link near the end of the article (when you click on it, you must give your e-mail address to receive it; I love what I get in my inbox from greensmoothiegirl!).
To the recipe:
This recipe is good for a quick snack. It serves two, unless you want it all for yourself and a little tummy ache.
Be careful when microwaving cake: a few seconds too much, and you end up with a dry rock. Start with the minimum time; if you need more, microwave in ten-second increments until done but still moist. The cake continues to bake for a minute or so after it comes out. (Confession note: I always use my 2-cup Pyrex measuring cup to make my mug cake. I did this time, too; but then I scooped the dough into a nice glass dish to bake, so it would look prettier in the picture.)
The nut butter taste does not come out, but adds depth of flavor and good texture.
I recently added peppermint essential oil to this, and it was YUM! The essential oil is completely optional.
The instant coffee powder taste does not come through, but it intensifies the chocolate flavor.
Chocolate Mug Cake
- 1 tablespoon butter, melted
- 2 tablespoons creamy peanut butter, natural (no sugar added) (or any nut butter you prefer)
- 1 tablespoon natural sweetener, such as sucanat, maple syrup, or honey*
- 1/4 teaspoon instant coffee powder
- 3-4 drops peppermint essential oil or other essential oil of your choice (orange would go nicely, for example) (this is optional)
- 1 tablespoon raw cacao powder
- 1/4 teaspoon aluminum free baking soda
- pinch sea salt
- 1/4 teaspoon pure vanilla extract
- 1/4 cup flour or your choice (I usually use barley or oat)
- 1/4 cup unsweetened applesauce**
- 1 tbsp semisweet chocolate chips
- In a 2-cup, microwavable dish, melt the butter. Add the peanut butter and mix together.
- Add the sweetener, coffee powder, optional essential oil, cacao, baking soda, salt, and vanilla. Mix thoroughly.
- Stir in the flour and applesauce. Mix well.
- Add the chocolate chips and mix well.
- Microwave for 40-50 seconds (less for a fudgy middle and more for a lighter texture throughout; and depending on the power of your microwave).
This is delicious hot or warm. It is even better if you can wait until it cools (even better the next day!).
*If using stevia, start with 1/8 teaspoon.
** Note: I use applesauce because I can’t have eggs. You can add 1 egg instead of the applesauce.
I adapted the mug cake into a 7×11” pan of brownies. It uses flax and chia seeds instead of eggs, but you can use 2 eggs instead (or even 1/2 cup of applesauce), if you like. Using some liquid sweetener (the maple syrup) helps to soften the thick batter.
- 1 tablespoon (scant) ground flaxseed
- 1 tablespoon (scant) ground chia seed
- 1/4 cup filtered water
- 1/2 cup softened or melted butter
- 1/2 cup creamy peanut butter
- 3/4 cup maple syrup
- 3/4 cup sucanat sugar
- 2 teaspoons pure vanilla extract
- 1/2 cup raw cacao unsweetened cocoa powder
- 2 teaspoons instant coffee
- 2 teaspoons aluminum free baking soda
- 1/2 teaspoon sea salt
- 2 cups choice of flour (I use oat, barley, spelt, or einkorn)
- 1 cup semisweet chocolate chips, 1 1/2 cups if you want extra-chocolatey
- Preheat oven to 350°. Prepare a 7×11″ baking pan by buttering or spraying with oil.
- In a small dish, mix the ground flax and chia with the water.
- In a medium-large mixing bowl, combine softened/melted butter, nut butter, and sweeteners.
- Add flax/chia mix and beat well (until the flax/chia lumps are out). Add the vanilla, cacao, instant coffee, baking soda, and salt; stir in.
- Slowly mix in the flour; stir until it is all incorporated well. Batter will be stiff (especially if you are multi-tasking and let the flax/chia sit in the batter for too long).
- Carefully stir in chocolate chips.
- Pour into prepared pan, smooth out to edges. (The batter is quite thick – so thick, you can handle it with your hands.)
- Bake 30 – 35 minutes. Check for doneness (toothpick should come out clean or with some crumbs).
This is best if allowed to cool first, and even better the next day.