Paleo Bread Cake in a Bowl

This post was migrated from my Lifeblog.

Happy happy sunshine! After over a week of miserably gray skies, today dawned bright and clear … yay! This spring has been a bit crazy. Would you believe it was snowing a few days ago?!?

Anyway, one morning last week (I forget which), I sauntered into the kitchen and decided to give one of my half-baked brainchilds a try — what did I have to lose anyway, right? The result was so satisfactory that I can’t help but want to share it.

I was inspired by two recipes I found online. The first is this cake in a cup recipe; I never made it because it’s too high carb, but the idea of “baking” a cake in the microwave was incredibly intriguing (and a big score for convenience!). A little while later, I found a paleo chocolate cake recipe, which I did try and loved. I was shocked that a successful cake could be that simple. That gave me the confidence I needed to forge ahead and take baking by the horns.

Thus was born this humble little recipe. For me, it’s a love-at-first-sight on so many levels. I can mix it up in only a couple of minutes, and “bake” it in a couple more. I also love that it makes only one (fairly hearty) serving, which means I can experiment without fear of messing up a big batch. Plus, it really does taste great. Here’s the general recipe; scroll on down for specific examples.

The Recipe

Here’s the simplest version:

  • ½ cup almond meal
  • 2 eggs
  • ¼ tsp baking soda

You can vary up the nut meal part of it quite a bit. I often use half flaxseed, half almond meal (see the recipe below). I’m sure hazelnut meal would work fine too.

Grease a microwavable bowl (I suggest coconut oil) and mix everything together in it. How big of a bowl? Well, I aim for the mixture filling it about a third of the way. I’m sure nothing catastrophic will happen if it’s a tad large or small.

Anyway, mix everything up in it and then “flavor” it however you’d like. I’m using the word “flavor” very broadly, because at this point, your loaf can be anything from chocolate cake to basil bread. Here’s some suggestions off the top of my head:

Sweet:
  • stevia
  • erythritol
  • honey
  • coconut flakes
  • cinnamon
  • cocoa
Savory:
  • marjoram
  • basil
  • pepper
  • lemongrass
  • cayenne

I haven’t the faintest how most of these would turn out. But that’s the spirit of this whole thing: Don’t be afraid to experiment! The worst that will happen is you’ll ruin a tiny cake and waste 10 minutes of your day. :)

When your cake is seasoned to your satisfaction, pop it into the microwave and heat it one minute at a time until you’re satisfied with it. Mine took me 2 minutes; it was fluffy and firm but still moist inside.

If you’re leery of the microwave, you can of course bake it. I would try 350 degrees F, checking it every five minutes; I would guess it’ll be done after 10 minutes, maybe 15. Let me know how it goes if any of you do try it.

Garnish with berries or parsley sprigs or whatever else you like and enjoy.

~*~

Here’s A Few Examples

Sorry the pictures are kind of blurry — I took them with my cell phone camera, which isn’t the best in artificial light.

Chocolate Cake

Chocolate cake with berries A chocolate cake for the dear hubby, garnished with frozen berries

  • ½ cup almond meal
  • 2 eggs
  • ¼ tsp baking soda
  • 1 Tbsp cocoa powder
  • 1 Tbsp erythritol
  • frozen berries to garnish

Flaxseed Bread

Flaxseed bread Some bread I made up in preparation for tomorrow's panade recipe

  • ¼ cup almond meal
  • ¼ cup flaxseed meal
  • 2 eggs
  • ¼ tsp baking soda