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.


Microwave Chocolate Banana Mousse Cake (Paleo Friendly!)


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


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…