Everyone deserves a treat occasionally, but it’s often difficult to find treats that are compatible with special diets. That’s why I love this Microwave Chocolate Raspberry Cake. It’s friendly to all manner of special diets because it’s gluten-free, grain-free, vegan, Paleo, Primal, low-carb, and sugar-free. In short, this recipe can be enjoyed by almost everyone!
But this Microwave Chocolate Raspberry Cake can also be made in just five minutes, so you can satisfy your craving as soon as it strikes. No need to eat junk food or wait for those cookies to finish baking. Make this individual Microwave Chocolate Raspberry Cake instead!
What’s better than a treat that is friendly to special diets and can be made in five minutes? A treat that’s good for you! That’s right, this Microwave Chocolate Raspberry Cake is also good for you. Well-Being Secrets and The World’s Healthiest Foods both provide information on the health benefits of the ingredients:
- According to Well-Being Secrets, flaxseed combines fiber, protein and healthy omega-3 fats in a superfood that has been studied for supporting weight loss, healthy cholesterol levels and stable blood sugar. Research also shows that flaxseed may help fight heart disease and cancer.
- Coconut flour is very high in fiber and low in carbohydrates, which promotes satiety and stable blood sugar levels and can aid in weight loss.
- Cocoa powder comes from the same cacao plant used to make cocoa butter for chocolate. It is rich in magnesium and antioxidants, and research shows that chocolate may help support healthy blood pressure (more info here).
- Raspberries are rich in fiber and have less sugar than most other fruits, making raspberries a good choice for stable blood sugar levels and weight loss. Raspberries are also extremely rich in antioxidants and anti-inflammatory compounds. Researchers have studied raspberries for everything from fighting cancer to promoting weight loss. Click here for more info.
All of these ingredients come together to make a decadent treat that is healthy, satisfying and sugar-free, and can be made in only five minutes!
The raspberries make this chocolate cake really special. I use thawed, frozen organic raspberries because when they thaw, the raspberries release their juice. When this juice is poured over the cake, it gives the cake a fudgey-texture reminiscent of a flourless torte. It also marries the raspberry and chocolate flavors beautifully, all without any sugar!
Here are a few tips to help you make this amazing little chocolate dream affordable:
- I buy my cocoa powder at Costco when they have it and at Natural Grocers when they don’t. Make sure you buy organic baking cocoa, since cocoa powder that is not organic can contain traces of lead and other contaminants (according to The World’s Healthiest Foods). Worst case scenario, Amazon sells several varieties of organic cocoa powder.
- I buy my coconut flour at Natural Grocers because they have the best price on coconut flour that I’ve found. You can buy a large bag of their brand of coconut flour for far less than what you will pay for Bob’s Red Mill.
- Organic frozen raspberries can be found at Natural Grocers, but Whole Food’s 365 brand is also reasonable. Other standard grocers are starting to sell organic frozen fruits for a reasonable price, so explore the options near you. Just be sure to buy organic frozen raspberries, since research has shown that organic raspberries have far more antioxidants than non-organic raspberries (source).
These individual Microwave Chocolate Raspberry Cakes would be perfect for Valentine’s Day. You could even make them extra festive by using these heart-shaped ramekins!
Microwave Chocolate Raspberry Cake
Gluten-free | Grain-free | Vegan | Paleo | Primal | Sugar-free | Low-Carb
- 1/4 cup applesauce
- 1 1/2 tsp ground flaxseed
- 1 1/2 Tbsp coconut flour
- 1 1/2 Tbsp cocoa powder
- 1/2 tsp vanilla
- 1/2 tsp (1 packet) of NuNaturals Stevia powder, or other sweetener to equal 2 tsp sugar
- 1/8 tsp baking soda
- dash of salt
- 1/2 tsp oil
- 1/4 cup frozen raspberries, thawed (do not drain)
- Use the oil and a paper towel to lightly oil a 4 oz ramekin.
- Put the applesauce and flaxseed in a small bowl and mix well. Add the remaining ingredients and stir until incorporated. It will take awhile to come together, just keep stirring!
- Transfer the batter to the oiled ramekin. Use the back of a spoon to smooth it down. Cook in the microwave on high for 2 minutes. Let sit for a minute before removing. Careful, the ramekin will be hot!
- Pour the juice from the frozen raspberries over the chocolate cake (should be about a tablespoon), and serve with the thawed raspberries on top.