I bet you're wondering what I made, huh? Well, ladies and gents, I made a Mini Mocha Cake. In the microwave. Not only in the microwave, though, but in the oven, too. One mini microwave cake and two oven-baked cupcakes. I tested the two methods of cooking the same batch of batter to see how it'd turn out. All part of my curiosity & learning what works and what doesn't. And it worked! First, I thought up a recipe- no references for these. [well, I remembered that I liked this recipe which I haven't looked at in a while and have only made once. But I didn't base this recipe off of hers.] Coffee&Cocoa go together so well so I knew the flavor would be good. It was just a matter of measuring and portioning correctly. And figuring out the coconut-flour-to-egg ratio was another potential challenge. I don't have much experience coming up with my own baking recipes. So I'm quite excited that from following what seemed right in my mind, this actually turned out quite fantastic.
Unfortunately, though, I slightly over cooked the microwaved cake. It's a little on the dry side. But by the taste of it I know it'd be great if properly microwaved. I noticed that when microwaved, the texture of coconut flour cakes become drier which is a nice change from the norm which is super moist&dense. As for the two cakes I baked in the oven? They turned out splendidly. Though, five more minutes of baking would've have done them good. But they were delicious nonetheless. Delicious enough that I'm going to give you the recipe. Oh, I forgot to tell you- I glazed the microwaved cake with what I'm calling Vanilla Latte Glaze. It's not actually as thin as a glaze typically would be, but it's not as thick as frosting. So I'll settle for calling it glaze. Anyway, this glaze is so good on its own!
How good, you ask. Well, I am going to give you the recipes so you should try it for yourself and report back here with your results! [I adjusted the recipe for how I think it should be based on my outcome.]
< one mini mocha microwave cake with vanilla latte glaze
one mocha cupcake >
-Mini Mocha Microwave [or oven] Cake-
• 2 tbs butter, softened
• 1 tbsp coconut oil, softened
• 2 ½ tbsp powdered ZSweet [you can buy the powdered kind or pulse the granulated kind in the food processor]
• 1 egg
• 1 ¼ tbsp coconut flour, packed
• 1 tbsp coconut oil, softened
• 2 ½ tbsp powdered ZSweet [you can buy the powdered kind or pulse the granulated kind in the food processor]
• 1 egg
• 1 ¼ tbsp coconut flour, packed
• 1 ½ tsp flax meal
• 1 tsp aluminum-free baking powder
• ¼ tsp xanthan gum
• tiny pinch of celtic salt
• 2 tbsp unsweetened cocoa powder
• 5 tbsp strong brewed coffee, room temp
• 1 tsp vanilla
• 2 tbsp coconut milk OR heavy cream
- Beat zsweet, butter, and oil together until smooth.
- Add egg, beat well.
- Add remaining ingredients and mix until smooth.
• 1 tsp aluminum-free baking powder
• ¼ tsp xanthan gum
• tiny pinch of celtic salt
• 2 tbsp unsweetened cocoa powder
• 5 tbsp strong brewed coffee, room temp
• 1 tsp vanilla
• 2 tbsp coconut milk OR heavy cream
- Beat zsweet, butter, and oil together until smooth.
- Add egg, beat well.
- Add remaining ingredients and mix until smooth.
-Choose your cooking method and follow those instructions:
MICROWAVE:- Pour batter into two small [4” round], lightly greased microwave-safe bowls.
- Microwave individually for 2 minutes or until cooked through and slightly springy to the touch. [My microwave is quite powerful. If you've got an older or smaller one you might need to add 15-45 seconds to the cook time.]
- Microwave individually for 2 minutes or until cooked through and slightly springy to the touch. [My microwave is quite powerful. If you've got an older or smaller one you might need to add 15-45 seconds to the cook time.]
OVEN:
- Preheat oven to 350º.
- Lightly oil 4 muffin tins or ramekins.
- Scoop even amounts of batter into chosen baking dishes.
- Bake at 350º for 30 minutes or until to is springy and cooked through.
*Let cool 15 minutes in bowls/tins/ramekins.
*Turn out onto serving dishes and glaze, if desired. Or top with fresh whipped cream. Serve immediately or store in an airtight container in the fridge and serve cold. Both ways are good.
-VANILLA LATTE FROSTING-
• ⅓ c cream cheese, softened
• 1 tbsp unsalted butter, softened
• 1 tbsp coconut oil, softened
• 2 ½ tbsp ZSweet, powdered
• 2 tbsp strong brewed coffee, cold• 1 ½ tsp vanilla
• In small bowl beat all ingredients until fluffy.
• Taste and add more sweetener, if desired.
• Allow to firm up in fridge for a bit before using.
• If any extra, store in airtight container in fridge.... or just eat it with a spoon.
• Taste and add more sweetener, if desired.
• Allow to firm up in fridge for a bit before using.
• If any extra, store in airtight container in fridge.... or just eat it with a spoon.
ENJOY!! And please let me know what you think!
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