Have you ever made anything with the “Easy Bake Oven”? I loved making their chocolate cake. The reason I think I liked it so much was because it was mini sized; which meant I didn’t have to share. FYI… My problem isn’t with sharing. It’s with other people putting their forks in my food.
(Yes, I have food issues… I can see my mom, my daughter and my boyfriend all rolling their eyes in unison.)
These days, I still adore chocolate cake but I’ve transitioned from baking with a light bulb to using a real oven. And, obviously, I’ve upgraded my ingredients.
Paleo Tigernut Chocolate Mini Cake is an “homage” to my “Easy Bake Oven”. A scrumptious poem that’s meant to be eaten. It’s delicious and it’s personal sized. No sharing required.
You can eat it for breakfast (obviously), a midday snack (better than a “powerbar”) or if you insist, as an actual dessert.
It’s packed with protein, fiber and fat. It’s gooey in the middle. It isn’t overly sweet. And the most amazing part of this recipe? You make it and bake it in the same dish! Fast, clean and easy. Sounds like a winner to me!
I have answered some FAQ’s from the peanut gallery in case you’re wondering the same things.
- If you don’t have Tigernut flour hanging out in your fridge, what are you waiting for? Go get some! In the meantime, yes, you can use almond flour.
- If you don’t have date syrup hanging out in your pantry, what are you waiting for? Go get some! In the meantime, yes, you can use honey. But remember, honey is much sweeter than date syrup so you might want to cut back and/or eliminate the stevia.
- If you don’t have a large ramekin, you can use a coffee mug. I’ve never done it because all my mugs are from Rainbow Gate Pottery and I’d have to be insane to bake in them.
- If you don’t want a gooey sunken center, bake it for 5 extra minutes.
I hope you and your loved ones enjoy the result of my triumphant return as the “Easy Bake Oven” champion.
I’m still waiting for my trophy.
Let me know how your cakes turned out! Send pics!
Paleo Tigernut Chocolate Mini Cake
Ingredients
- 2 TBSP tigernut flour
- 2 TBSP unsweetened cocoa powder
- 1/8 tsp baking soda
- 1 XL egg
- 1 TBSP ghee
- 1 TBSP date syrup
- 10 drops liquid vanilla stevia
- 1/8 tsp apple cider vinegar
Instructions
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Preheat toaster oven to 350. If you don't have a toaster oven, you can use your regular oven, it's just not as fun.
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Use an un-greased large ceramic ramekin (approx. 9.5 oz - 4 5/8" DIA).
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Add tigernut flour, cocoa powder and baking soda into ramekin. Use a spoon to smash all lumps and combine.
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Add egg, ghee, date syrup, stevia and vinegar into the ramekin. Use a fork to mix into a smooth batter. Remember to scrape the bottom edges and sides until throughly mixed.
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Bake for 20 min. Serve while still warm.
Recipe Notes
- If you don’t have Tigernut flour hanging out in your fridge, yes, you can use almond flour.
- If you don’t have date syrup hanging out in your pantry, yes, you can use honey. But remember, honey is much sweeter than date syrup so you might want to cut back and/or eliminate the stevia.
- If you don’t have a large ramekin, you can use a coffee mug. I’ve never done it because all my mugs are from Rainbow Gate Pottery and I’d have to be insane to bake in them.
- If you don’t want a gooey sunken center, bake it for 5 extra minutes.