Fudge Pudding Mug Cake, Sugar Free

Yesterday was a perfect day!  It was in the 80’s, the kids got the pool cleaned out, and we sold our last three goats.

Baby Kiko goats

Just look those cute little overexposed faces!

If you’ve ever been around baby goats you know they’re seriously cuter than puppies.  I’ll miss their cute little mugs and playfulness but soon they’ll be big and smelly so I’m so thankful they’re gone.  Huge blessing!

I had a hankerin’ for a snack and since I can no longer indulge in nuts (grrr!) I decided to experiment with mug cake.

I used to make it quite a bit with “real” ingredients and have tried several paleo, low carb, etcetera type recipes and they have always been dry and nasty.  I experimented with ingredients and made several cakes and came up with a winner that tastes amazing.  Really.

As the kids were in and out of the house yesterday I’d stop them to try some cake and the one I’m sharing with you was everyone’s favorite.

The key is to not overcook it which is so easy to do in the microwave.  (I know, microwaves are so bad!)  Cook it just long enough so that only the outer cake is set and the center is still jiggly and glossy as you can see in the photo below.

Fudge Pudding Mug Cake, sugar free

Everyone kept referring to them as “mud” cake which might be more suiting anyway since I baked them in bowls instead of mugs.  I think making it in a mug might change the cooking time but I haven’t tried it to see.

Fudge Pudding Mug Cake, sugar free

This recipe was so rich and gooey and super satisfying.  If you have a couple of spare minutes you can indulge in this sweet cake and not even feel bad about it!

Printable

Fudge Pudding Mug Bowl Cake:

3 T unsweetened applesauce

1 egg, lightly beaten

2 T cocoa powder

1 T xylitol

1/4 tsp stevia concentrate powder, or sweeten to taste

2 T coconut flour

Combine all ingredients in order in a small microwave safe bowl and mix well.  Microwave on high for 35 to 40 seconds** or until the outer portion around the cake is set and the center is still jiggly and glossy.

Serves 1 or 2 people and is extra amazing with a tablespoon of heavy cream poured over the top.

*Microwaves vary a lot so keep an eye on it to keep from overcooking and thus drying it out…yuck!

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Tapioca Fudge Pops (sugar and dairy free)

Spring weather is back for just a few days so yesterday I made the kids some tapioca fudge pops.  Yum!

Tapioca Fudge Pops

 

I forgot to include the coconut milk in this picture…oops!

They’re supper easy to make.

Tapioca fudge pops

Tapioca Fudge Pops:

5 1/2 c. coconut milk

6 T instant tapioca

4 T cocoa powder

2 eggs

1/3 c. granulated xylitol

1 tsp stevia concentrate powder

1/2 tsp salt

1 tsp vanilla

Mix everything but the vanilla in a sauce pan and let it sit for 5 minutes.  After 5 minutes, heat to rapid boiling over med-hi heat while stirring.  Once you reach rapid boiling, remove it from the burner and let it cool for a few minutes before adding the vanilla.  (If you add it while it’s boiling hot, it will dissipate.)

This recipe makes a lot but I have five kids so I need a lot!

You can serve it as pudding warm or cold or freeze it in popsicle molds.  The kids love the popsicles and I love it as a bowl of cold pudding.

I’ve noticed that when I use stevia in sweets that the desserts taste better after they’ve cooled completely than when they’re still warm, and this recipe tastes just like Jello brand chocolate pudding after it’s been completely chilled in the refrigerator

Salt is also necessary when cooking or baking with stevia as it brings out the sweetness without having to use quite as much stevia which also improves the flavor and helps cut any bitter aftertaste.

On another note, my photography skills are horrific!  I have a Nikon D3000 that Hubs surprised me with a few years ago…after I whined and begged for one forever.  I know it’s not an amazing camera but it’s capable of producing much nicer photos than the ones I always take in auto mode.

Every time I decide to figure out how to really use it I become instantly overwhelmed but yesterday afternoon I was perusing a favorite food blog with beautiful photos and finally decided to read her photography 101 posts.  Wow!  She really knows how to cut the crap and make it simple and understandable.  It was so good I even made a few notes on 3 x 5 cards.

Her blog is edible perspective and she’s a foodie and self taught photographer.  Her recipes and pictures always look so delicious!

It will take time and lots of practicing I’m sure but I think I’m getting the hang of it already.  I dreamed about it all night long too.  Ha, ha!

On even another note, I never meant for this blog to become another food blog…I don’t really even like cooking per se.   I don’t know what I meant it for but I enjoy blogging so much that I started this blog with no purpose or reason other than I felt like I managed to blog myself into a corner with only one topic on my other blog.  Am I already doing it again??