Microwave DOLE Banana Chocolate Mousse Cake

Except for a run-in last week with Almond M&M’s, I’ve steered myself away from eating sugar over the last several months. It wasn’t an on-purpose sort of a change, I just started cutting grains from my diet, bulking up veggies, snacking less, and before I knew it, all the sweet stuff that I’d once lived for seems utterly unpalatable.

Still, from time to time, a girl needs to get her chocolate on, so I played around today with some favorite Paleo-friendly eats and out can this Microwaveable DOLE Banana Chocolate Mousse Cake. It’s dumb-easy to toss together, and I rather enjoy digging into the natural sweetness of thing, knowing that my body isn’t going to freak a nugget out with glucose spikes or other such nonsense.

Start of the New Year often means healthier eating. Has it been that for you? I rather abhor making New Years Resolutions (it’s like setting yourself up for a flogging when you keep being the same you that you were the day before), but any exploration into healthier eating is always welcome at my house. I think playing with food, trying new approaches to different diets, and toying around with new ingredients keeps menu making a fresh experience. And, girrrl, you know I dig fresh because if it ain’t fresh, it’s rotten. Or something like that.

I’d write more here, but am thinking about this cake now.

It’s distracting…

It’s so healthy, I could count it as lunch…

It should definitely be eaten while watching the latest episode of New Girl…

I just made that all up, but we’re gonna pretend it’s legit. See why I eschew resolutions? People like me shouldn’t even make plans for the next 15 minutes, because they’ll all get tossed out by whims anyway.

Mmmm. Cake.

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Microwave Chocolate Banana Mousse Cake (Paleo Friendly!)

Ingredients:

For the Cake:
3 eggs
4 very ripe bananas
1/3 cup coconut flour
1/3 cup cocoa flour
1 tablespoon bourbon vanilla
4 tablespoons almond butter
1 teaspoon baking powder
1 tablespoons cocoa powder (for dusting)

For the Berry Sauce:
1/2 cup pure maple syrup
1 tablespoon coconut oil
1 tablespoon bourbon vanilla
1 cup fresh blackberries or rapsberries

Directions:

Place all ingredients in a blender. Puree, then pour into a glass pie-plate, which has been sprayed with nonstick cooking spray. Microwave cake in 1-minute bursts for 4-5 minutes, or until the center of the cake has set. Remove from microwave, dust with cocoa powder, allow to cool before serving.

In a small bowl, combine maple syrup, coconut oil, and vanilla. Microwave until coconut oil is melted. Remove from microwave, stir in berries. Drizzle berry sauce over slices of cake. Enjoy for dessert, midnight snackage, or even breakfast!

And now, after a December full of giveaways, a huge congratulations to the winners of the whole slew of Cheeky Kitchen winnas…

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9 Responses to “Microwave DOLE Banana Chocolate Mousse Cake”

  1. 1

    Rana on January 11, 2013 at 11:43 pm Reply

    Hmmm, have you played with any substitutions? I’m not following you on the paleo thing yet so have no coconut flour in my pantry nor do I know the properties of it. Do you think I should try it with wheat flour? How about subbing another nut butter or sunbutter for the almond butter, for the same reason as above, it’s just not in my cupboards right now.

  2. 2

    Chelsea on January 12, 2013 at 8:44 am Reply

    Love the recipe, as a new Paleo-foodie, really appreciate it!!

  3. 3

    Joni on January 27, 2013 at 4:17 pm Reply

    Hello, cocoa flour is the same as cocoa powder, is that right? If not, could you elaborate? Thanks!

  4. 4

    Julia on February 20, 2013 at 9:55 pm Reply

    I found this information about substituting for coconut four at Paleo Hacks:
    Coconut four absorbs more moisture than other flours, sp you may try a 3:1 almond flour to coconut flour ratio.

    That would mean 1 cup of almond flour for this recipe. Not sure how wheat flour would work though.

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  6. 5

    Krishna Narayanan on July 26, 2013 at 7:39 am Reply

    Hi Brooke,
    What is the substitute for coconut and cocoa flours? I’m afraid we don’t get that in supermarkets… probably at organic shops…
    Can you substitute coconut flour for almond flour? I’ve heard, and does it have to be the same, more, or less amount?
    Cocoa flour – can it be substituted with cocoa powder? If so, the same, more or less?
    From Krishna xx
    Please reply x

  7. 6

    Krishna Narayanan on July 26, 2013 at 7:43 am Reply

    Woops I’ve just seen Julia’s comment so I’m gonna use 1 cup of almond flour… but for cocoa flour???

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