Yeah…Immaeatthat

Feb 20

Single-Serving Fudge Cake for YOUUUU!

All for you you you.

 Single-Serving Fudge Cake all for YOU. \\ immaEatThat

What is the last chocolate thing you ate? Wait.  Better question, what is the next chocolate thing you are gonna eat?  It is this. This this this.

 Single-Serving Fudge Cake all for YOU. \\ immaEatThat

Andrew doesn’t go cahrazy over too many of my recipes.  But after I made him this he was like “is this thing on the blog?”

I’ve been making this cute, little fudge bucket for months now.  It was time to share, for the love of chocolate. 

 Single-Serving Fudge Cake all for YOU. \\ immaEatThat

Speaking of L.O.V.E…I feel like my love for cookbooks have been ignited.  I used to prefer websites and blogs for recipes but ever since this cookbook and then this cookbook…I just can’t get enough cookbooks. 

 Single-Serving Fudge Cake all for YOU. \\ immaEatThat

So for this cake.  You leave out the baking powder so it doesn’t puff up but instead stays dense and fudgy.  Which is ideal for chocolaty things.

And that’s all I have to say about that.  More words could mean more time spent without you digging into this ramekin fudginess.

Single-Serving Fudge Cake all for YOU. \\ immaEatThat

Single-Serving Fudge Cake for YOU!

Dense, creamy chocolate cake all for one person!

Yield: 1

Prep Time: 5

Cook Time: 1

Total Time: 6 minutes

Ingredients:

3 tablespoons oat flour

1 tablespoon dark cocoa powder, unsweetened

3 tablespoons milk

1 tablespoon peanut butter

1 tablespoon honey

1 tablespoon dark chocolate chips

pinch salt

Directions:

Combine all ingredients in a microwave-safe bowl until a batter forms.  Microwave for 30-60 seconds, or until just set on top.  It's easy to overcook this and it you overcook it you'll cook all the fudginess out...so watch it.  There are no eggs so don't worry about under cooking!

I haven't tried baking this in the oven because I'm usually too impatient and WANT IT RIGHT NOW.  But I'd imagine 350ºF for 10-15 minutes would do the trick!

24 Responses to “Single-Serving Fudge Cake for YOUUUU!”

  1. dixya@food, pleasure, and health.com — February 20, 2015 @ 6:39 am (#)

    this will be a perfect treat :) 

  2. Amanda F — February 20, 2015 @ 8:45 am (#)

    I’m curious as to what type of milk you used to calculate the nutrition info?

    • Kylie — February 20, 2015 @ 8:48 am (#)

      2%…I thought the fat content looked higher than it should be though. I need to go back and double check what I entered

  3. Samantha — February 20, 2015 @ 11:23 am (#)

    Do you melt the chocolate chips before adding them to the batter?

    • Kylie — February 20, 2015 @ 11:29 am (#)

      Nope!:)

  4. Elise — February 20, 2015 @ 11:29 am (#)

    Tried this this morning but with afew substitutions: a few tbsps of black coffee for the milk, and 1/2 a frozen banana, microwaved, for the T of honey. The banana upped the gooiness factor. I LOVVVED IT! (Like I love all your recipes!) Thank you! Eating cake for breakfast is always a good idea:)

  5. Leah M @ love me, feed me — February 20, 2015 @ 12:39 pm (#)

    Ooooooooooooh I’m totally swooning over this chocolatey beauty! I’ve been making a fudgy chocolate mugcake almost every night lately, but I’m definitely going to give this one a try right away!!

  6. Sara — February 20, 2015 @ 1:33 pm (#)

    Can you use wheat flour?

    • Kylie — February 20, 2015 @ 1:43 pm (#)

      I haven’t tried but I say go for it!

  7. Ellyn — February 20, 2015 @ 3:34 pm (#)

    What about almond or coconut flour?

    • Kylie — February 20, 2015 @ 4:09 pm (#)

      Hmm…I don’t think those would work as well:(

  8. Barbara Gabbe-Harris — February 20, 2015 @ 4:10 pm (#)

    Hi Kylie,
    This looks.yummy….but I don’t use the microwave…any suggestions?  Should I put the baking powder in and bake in the oven?

    Also, I miss your old “printing” button…there was a choice for “large” print…but now there is no choice and the print is so small I can hardly read it.

    Love your recipes and comments and photos…..thanks fior what you do!

    ❤️ Barbara

    • Kylie — February 21, 2015 @ 8:52 am (#)

      Hi Barbara! I’d say 350ºF for 10-15 minutes would do the trick! I don’t think you need to add baking powder.

      I made the font of the posts bigger (it’s been bothering me so I’m glad you mentioned it!:)). Not sure that it helped with the size of the recipe when printing though:/

  9. Christina @ The Beautiful Balance — February 20, 2015 @ 9:07 pm (#)

    You are just evil for posting this.  Is there will power in that ramekin?  Haha

  10. Selena @ The Nutritious Kitchen — February 22, 2015 @ 5:37 pm (#)

    Gahh I am LOVING single-serving desserts/meals lately! This is right up my alley. I may have to add this into my weekly roatation of desserts…starting tonight!! 

  11. Katie (The Muffin Myth) — February 23, 2015 @ 12:15 am (#)

    Yum! I’ve been doing a single serving molten chocolate cake which I looooove, but it does have an egg in it so I get a bit squeamish unless it’s in that sweet spot of slightly undercooked / basically perfect. Definitely going to give this oaty eggless version a try! 1 Tbsp chocolate chips would be about 2 squares of a bar? They don’t have chocolate chips where I live (which suuuucks) so I’ll have to wing it!

    • Kylie — February 25, 2015 @ 11:48 am (#)

      No chocolate chips?! That’s craziness to me! I’d say 2 squares of a chocolate bar should do it!

  12. Miranda @ Miranda Writes Blog — February 24, 2015 @ 2:32 pm (#)

    I just made a single-serving chocolate chip cookie this weekend so I’ll have to make this for my next weekend treat! I think I’ll probably substitute cookie butter instead of peanut butter. Can’t wait! 

  13. Heather — February 24, 2015 @ 8:54 pm (#)

    This is amazing!!! I just discovered your blog a few days ago and made this tonight. Will definitely be making it again, probably tomorrow ;) 

    • Kylie — February 25, 2015 @ 11:45 am (#)

      It’s becoming a staple at our house too;)

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