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| Chocolate Hazelnut Microwave Cup Cake, gluten free, grain free |
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Don't forget to try my 3 minute Carrot Cake too!
Ingredients:
- 1 medium banana, mashed
- 1 large organic egg, beaten
- 2 tablespoons Nutkao Chocolate Hazelnut Spread of Italy or your favorite chocolate hazelnut spread or any nut butter. If you use nut butter you will need to add 2 teaspoons sweetener of choice.
Instructions:
- In a small bowl, mash the ripe banana with a fork until smooth. Add hazelnut spread and whisk until combined.
- Add beaten egg and whisk well.
- Pour into a large coffee cup leaving plenty of room for expansion.
- Microwave on high for apx 4 minutes depending on the power of your microwave. Cake should be dense and moist but firm. It will deflate after removing but it's enough for two.
- Cool a minute or two for best texture and so you don't burn your tongue!
This looks great! I am going to try it but have to figure out what I am going to substitute for the egg.
ReplyDeleteHi Meredith, you could try a chia or flax egg. Here's the standard recipe: 1 T ground chia or flax to 3 T warm water. Let sit in the fridge to gel for about 15 minutes. I hope it works and look forward to hearing your results!
DeleteOh yum!! I've never made a cake in a cup before! Fun!
ReplyDeleteHi Starla! It's so easy. Your life will never be the same! I'm working on a microwave cheesecake tonight and will post it soon :) Thanks so much for stopping by!
DeleteHow delicious! thanks a lot for sharing the recipe :)
ReplyDeleteThanks Sophie!
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