I know why they call cakes like these “death by chocolate”. It’s because it is so heavenly and delicious – it’s like dying and going to heaven! Okay , I doubt that but who knows that that feels like! What I love about this cake is that it is cooked in the microwave – no hot oven! Also, it includes a secret ingredient = beets! You’d never guess beets were in this cake!
This was my son’s requested birthday cake. He was having a party a few days after his actual birthday so on the actual day, we had a small celebration at home with just us four. He wanted chocolate cake, topped with chocolate and chocolate chips. My baby gets what he wants and now so do you! Enjoy!
Cake (adapted from Tammy Credicott’s Microwave Mug Cake)
4 Tbsp almond flour
2 tsp coconut flour
1 Tbsp flax seed
2 Tbsp potato starch
1 tsp baking powder
2 Tbsp cocoa powder
3 Tbsp pureed beets
3 Tbsp maple syrup
3 Tbsp coconut oil, melted
1/2 tsp vanilla
6 squares of chocolate (I used 100% pure cacao chocolate)
1 tsp coconut oil
1 tsp honey
1 Tbsp coconut milk, canned (light will work here)
Chocolate Chips (Enjoy Life is a great brand)
- In a large bowl, combine cake ingredients and stir until blended. Pour into a greased 16oz ramekin or ceramic/glass baking dish. Microwave on high for 3 minutes.
- Remove from microwave and let set for about 10 minutes. Loosen with knife and turn onto serving dish.
- Meanwhile, melt chocolate, oil and honey in microwave for about 30 seconds. Stir and heat at 10 second intervals if necessary until smooth. Slowly add in coconut milk and stir until smooth.
- Drizzle sauce over cake and sprinkle with chocolate chips.
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