Seven Minute Chocolate Cake
Try this Seven Minute Chocolate Cake recipe.
Try this Seven Minute Chocolate Cake recipe.
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup cocoa powder
- 1/2 cup unsweetened applesauce
- 1/2 cup teff flour
- 1/2 cup coconut palm sugar
- 1/2 cup unsweetened almond or coconut milk
- 1/4 teaspoon xanthan or guar gum
- 1/4 cup coconut oil in liquid form
- 1 teaspoon pure vanilla extract (i use homemade vanilla extra
- 1/4 teaspoon liquid vanilla stevia
- Carbohydrate 245.901781859076 g
- Cholesterol 1093.29166666004 mg
- Fat 177.383716736691 g
- Fiber 14.0271201584136 g
- Protein 51.2747087036957 g
- Saturated Fat 117.536648587355 g
- Serving Size 1 1 recipe (850g)
- Sodium 2448.65280303843 mg
- Sugar 231.874661700662 g
- Trans Fat 13.6773984038115 g
- Calories 2741 calories
Step-by-step
- Preheat the oven to 350 degrees F.
- Grease an 8x8-inch cake pan well with coconut oil.
- Sift the cocoa powder, teff flour, coconut palm sugar, baking powder, baking soda, salt, and xanthan or guar gum into the greased cake pan.
- Make a well in the center of the dry ingredients.
- Add the applesauce, almond or coconut milk, coconut oil, eggs, vanilla extract, and vanilla stevia to the well in the dry ingredients.
- Mix with a fork to break up the yolks and combine the wet ingredients, and then mix the wet ingredients into the dry ingredients.
- Once mixed, level the batter by giving the pan a couple good taps on the counter.
- Let the batter sit in the pan for a few minutes before placing in the oven.
- Bake for 22 - 28 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
- Let cool on a cake rack for 30 minutes before slicing and serving.
- Store in an airtight container in the refrigerator.
My Unexpectedly Delicious Seven-Minute Chocolate Cake Adventure
As a busy working mom, time is my most precious commodity. Dinner prep, school runs, work deadlines – it's a constant juggling act. So, when I stumbled upon this "Seven-Minute Chocolate Cake" recipe, I was skeptical. Seven minutes? Surely, it couldn't be as good as it sounded. But, desperate for a quick and satisfying dessert (and something that didn't require a PhD in baking), I decided to give it a try. Let me tell you, my skepticism was quickly replaced with pure chocolatey bliss.
The beauty of this recipe lies in its simplicity. No fancy techniques, no obscure ingredients – just a straightforward combination of pantry staples that magically transforms into a moist, decadent cake. The initial mixing process is incredibly quick; I practically timed myself to make sure it truly took only seven minutes. Then, the waiting game began – 22 to 28 minutes in the oven, followed by a cooling period. But the anticipation was worth it. The aroma that filled my kitchen during baking was intoxicating, a rich, chocolatey scent that promised a delicious reward.
The cake itself was surprisingly light and fluffy, despite its intense chocolate flavor. The teff flour added a subtle nuttiness that complemented the sweetness of the coconut palm sugar beautifully. The texture was perfectly moist, not dry or crumbly like some quick cakes can be. I loved the subtle hint of vanilla, rounding out the flavors perfectly. Honestly, it was so good, I almost ate the entire cake myself! (Almost!)
This recipe became an instant family favorite. My kids devoured it, and even my husband, a notoriously picky eater, praised its deliciousness. I've since made it countless times, bringing it to potlucks, serving it as a comforting after-dinner treat, and even using it as the base for a fantastic chocolate trifle. The versatility of this recipe is just another plus point.
Beyond its taste and ease of preparation, I also appreciate the relative healthiness of this cake. Using unsweetened applesauce, coconut oil, and almond milk helps keep the fat and sugar content lower than traditional recipes. While it's still a dessert, and should be enjoyed in moderation, it makes me feel slightly less guilty about indulging in a slice (or two!). The use of teff flour adds a nutritional boost, too, providing a good source of fiber and minerals.
This seven-minute chocolate cake is more than just a recipe; it's a testament to the fact that deliciousness doesn't always require hours of effort. It's a perfect example of how a simple, well-executed recipe can bring joy and satisfaction to even the busiest of lives. Whether you're a seasoned baker or a complete novice like myself, I highly recommend giving this recipe a try. You might just find yourself surprised and delighted with the results.
So, the next time you’re craving a sweet treat and short on time, remember this little cake. It’s a lifesaver, a chocolatey hug in a pan, and the perfect end to a long and hectic day. Happy baking!
