Chocolate Raspberry Brownies
Cakes, Desserts
First up a little sidenote: I thought it would be fun to make these in a skillet too, and then got totally carried away looking at skillets… it happens to me often 😉…
Disclaimer: I have no idea what I single serving is for you! And sometimes you want a single serving but for two people, or a large indulgent single serving. So each of these makes TWO servings but I cook them separately. One pot is then perfect for Jared, and I like ½-1 pot but loaded up with full fat yogurt, or nut butter, and berries, or a no sugar chocolate sauce. So decide what’s a single serving for you – and if you truly want one pot then make two and pop one in the freezer!
Gluten/Dairy Free Version
(Makes 2 servings or one large one)
2T honey (use 4 for a sweeter cake, or 2 for a sweet but slightly lower sugar version)
4T soft coconut oil
1 egg
¼ cup oat flour/well ground oats
¼ cup cocoa
½ tsp baking powder
Pinch pink salt
Optional additions – add in 1T chocolate chips to the center (this is what I do and recommend!), or a small handful of berries, or 1-2T chopped nuts
Mix the honey, coconut oil and egg together, then stir in the dry ingredients till they’re fully mixed. Lastly stir in any additions and then pour into a mini ramekin dish (or oven proof mug) and place in a 350F oven.
Bake for 12-20 minutes – small cakes vary a LOT depending on the oven. If it’s fan assisted (convection) it will take less time, if you’re cooking a few in a toaster oven that isn’t preheated it will take longer. Take it out and 12 and test for a firm top but a springy feel to touch. If it’s not done, put it back for another 5 mins.
Paleo Version
(Makes 2 servings or one large one)
2T honey (use 4 for a sweeter cake, or 2 for a sweet but slightly lower sugar version)
4T soft coconut oil
1 egg
¼ cup almond flour
¼ cup cocoa
1T arrowroot starch
½ tsp baking powder
Pinch pink salt
Optional additions – add in 1T chocolate chips to the center (this is what I do and recommend!), or a small handful of berries, or 1-2T chopped nuts
TOPPINGS
Chocolate Sauce: Whisk the ingredients together with a fork and pour over two mini cakes!
1T maple syrup
2T soft coconut oil
2T cocoa powder
Almond Butter: Pour over 1-2T almond butter and dive in with fruit or extra chopped nuts!
Nut Milk: I love pouring over some creamy nut milk and a few berries!
SUBSTITUTIONS
Honey: Can also use maple syrup, rice syrup, or date syrup – a liquid sweetener works best though. But you could use coconut sugar, or sub it out totally for banana.
Coconut Oil: Pastured butter would also work well here, just make sure it’s at room temperature
Oat flour: could also use spelt/wheat but NOT coconut!
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(Almost) Single Serving Chocolate Cakes – 2 Ways – the whole food diary