Microwave Chocolate Muffin Cake


Cake for breakfast? Sign me up. This quick and easy microwave cake takes less than five minutes to make; and its protein packed, low calorie, and gluten free! If you don’t like chocolate, no problem. You can make it whatever flavor you like. In fact, I have made blueberry muffin cake and a pumpkin one; and both were really good.

– 1 egg

-3 tblsp. pumpkin puree (or unsweetened applesauce)*

– 2 tblsp. oat flour**

– 1/4 tsp baking powder

-1-2 tsp sweetner (agave or honey)

– 1 tblsp. cocoa powder

– pinch of salt

* If using pumpkin puree, I recommend adding 1-2 tblsp of milk ( I used almond milk)

** To make your own oat flour, grind old fashioned oats in a blender. Measure after!

Whisk all ingredients in a small microwave-safe bowl. Cook in the microwave for 2-3 minutes, or until it has risen completely and a toothpick comes out clean. Let it cool for a minute. Top with fruit, nut butter, or simply eat it by itself, or on-the-go.


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