Dark moist chocolate cake that satisfies your chocolate desire…whether you bake it or microwave it!
2 tablespoons (13 g) lupin flour (I only use Miracle Four)
4 tablespoons cocoa powder (24 g)
4 tablespoons allulose or sweetener of choice (36g)
1 teaspoon baking powder
Pinch of salt
4 tablespoons olive/avocado oil (50 ml)
1 tablespoon water
1/2 teaspoon vanilla
Sift dry ingredients in small bowl.
Add wet ingredients to large bowl and whisk until combined.
Add dry ingredients to wet and whisk together until smooth, about twenty seconds.
Preheat oven to 350.
Spray 6 inch round cake pan with nonstick spray line with parchment paper disc.
Pour batter into pan and bake for 15-18 minutes or until toothpick inserted into middle comes out clean.
Remove from oven, cool on wire rack and invert out of pan.
Cool completely, split in half and frost.
Spray microwave safe baking dish with nonstick spray.
Pour batter in and microwave in high for two minutes. Remove and invert on baking rack. Cool completely.
Frost & fill with your favorite icing.