Source: Dr. John McDougall's NewsletterChocolate cake? check. Single-Serving? check. Made nearly instantly? Oh yeah! This whole-wheat chocolate cake goes from flour to in your mouth in under 5 minutes.
4 tbsp whole wheat flour
2-3 tbsp brown sugar
2 tbsp unsweetened cocoa
1/4 tsp baking powder
3 tbsp almond/soya milk
¼+ cup mashed banana
vanilla extract
dash cinnamon
2-3 tbsp chocolate chips - I usually crush a half small bar of Bourneville which is a vegan chocolate.
In a small bowl, whisk flour, sugar, cocoa, baking powder and cinnamon together, set aside. For a really sweet cake, add more sugar. In a small bowl, blend ¼ cup mashed banana, almond/soy milk, and a drop or two of vanilla extract together.
Pour wet into dry, then add Bourneville chips, stirring to combine. Add another 1-2 tbsp of mashed banana/ almond milk, until the batter is wet and resembles regular cake batter. Pour batter into a coffee cup, and microwave for three minutes (at 1000 watts).
Per Serving: 276 Calories, 4.1g Fat, 59.3g Carbohydrates, 7.8g Fiber, 31.6g Sugar, 8.3g Protein
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