The cake above is meant for just one person.
Yes, you’re really supposed to eat the whole thing at once.
Don’t argue.
Arguing will get you nowhere.
Whereas not arguing will get you… cake!
Double-layer chocolate cake, with gooey caramel-coconut-pecan frosting in each and every decadent bite. The cake part is just my recipe for One-Minute Chocolate Cake. So today’s recipe is really all about the gooey frosting.
German Chocolate Mug Cake
Cake:
- 1 tablespoon plus 2 tsp cocoa powder (8g)
- 3 tablespoons spelt flour (or white, or Arrowhead Mills gf) (See nutrition link below, for substitution notes.) (30g)
- 1/8 tsp salt
- 2 tsp sugar or evaporated cane juice (edit: xylitol works as well) (10g)
- 1/4 tsp baking powder
- 1 stevia packet (or 1 tablespoon more sugar)
- 2-3 tsp coconut oil or vegetable oil (10-12g) (Many readers say it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
- 3 tablespoons milk of choice (45g) (I used almond milk)
- 1/2 tsp pure vanilla extract
Frosting:
- 1 cup pecans (100g)
- 1/4 cup pitted dates (40g) (If you don’t like dates, you can omit this, but it doesn’t make the frosting taste like dates; it just gives a caramel taste.)
- 1/4 cup plus 3 tbsp water (105g)
- scant 1/4 tsp salt
- 1/2 tsp pure vanilla extract
- 2 tsp maple syrup (10g)
- 2 nunaturals stevia packets, or 2 tbsp powdered sugar (or omit and simply increase maple syrup to 3 tbsp, while cutting the water back to 1/4 cup)
- optional: 3 tbsp coconut butter, for a more buttery taste (45g)
- 1 tbsp shredded coconut (5g)
For the cake: Combine first 6 ingredients and mix very, very well. Add ingredients 7-9, stir, then transfer to two 1/2-cup ramekins that have been greased well. If using the oven, cook 13-14 at 350F. If using the microwave, heat 30-60 seconds (depending on the type of flour). If you don’t want to eat it straight out of the dish, be sure to wait for them to cool before trying to remove.
For the frosting: In a dish, cover the pecans and dates in water (not the measured water listed in the recipe) and let soak at least 8 hours. Drain completely, then combine all frosting ingredients except coconut and blend very well, until it is completely smooth. Frost each cake, sprinkle with coconut, and stack one on top of the other. (Frosting recipe makes about 1 1/4c total. Obviously you won’t need all of this for the single-serving cake, but it’s important to make the full batch for optimum blending. Besides… when is leftover frosting a bad thing?)
View German Chocolate Cake Nutrition Facts
**Side note: I always seem to forget that when one runs a food blog, everything is taken literally. No, I did not have just one small plate of food for Thanksgiving… How our Thanksgiving works is that we pretty much eat for the entire party, not just when we sit down for dinner!
Anyway, I edited the post to avoid confusion.
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hi! I just made the frosting and put on top of a big cake and my whole family liked it a lot!!! thank you for the recipe Katie! it was delicious!!!
I get all excited about your recipes (and drooly too! ) but as i read through the ingredients, i realize i don’t have at least a quarter of them. ON the other hand i suspect that those rare ingredients crop up frequently in your website.
Would you be so kind as to make a shopping list of your frequently recurring but somewhat obscure ingredients so that i have them right there in my pantry when i get inspired by your luscious recipes:-)
Hi Chana!
Read the first paragraph on this page and it gives a great intro to many ingredients to have on hand. Hope that helps!
https://lett-trim.today/faq-page/recipe-questions-and-troubleshooting/%3C/a%3E%3C/p%3E
Thank you for these healthy desserts. I like that you have included the use of sugar next to your Stevia, a variety of milks, etc
Have you made this as a normal sized cake? How would you suggest adjusting the amounts?? I would like to make a healthier cake for my mom’s birthday! Thanks!
You could make a bigger batch of the frosting and just use this recipe for the cake: https://lett-trim.today/2014/09/08/100-calorie-chocolate-cake/%3C/a%3E%3C/p%3E
Two questions 🙂 First, is it possible to substitute the pecans with toasted walnuts, and maybe not soak them as long? And secondly, can it be made as one cake (or cupcake) instead of splitting them into two separate dishes? Thanks so much!
Making this for my dads birthday which is today, as I live in a GF house and have extreme sensitivity to wheat. I am torn between using millet or oat flour for this…..Millet would have a nice earthy tone and compliment the cocoa, but a toasted oat flour would be super moist, and also pair will with it. Millet is less expensive to get, but oat……ugg, so torn here then there is the dutch or raw cocoa options, I think the rich boldness of the raw cocoa would go great, but then again the slightly alkali dutch dark would give it a huge richness especially if coupled with the toasted oat and coconut oil or even a coconut yogurt would make this so moist. -_- I hate being a baker at times. Comments to help my indecisiveness? Going to get the pecans, dates soaking now, and heading to work. Suggestions would be a god send.
I had a cake picked out to make for my guy’s birthday, but my mother-in-law needs gf, so I made this single-serving cake for her to have. It turned out great, and I’m certain that she doesn’t feel deprived!
Not long ago, my husband was deployed and had his 40th birthday overseas. His favorite cake that he always asks for is german chocolate. So I searched and found this recipe. We sent him a package and included just enough of all he would need for this single serving cake (minus the milk). He had a microwave in his chu so it was perfect. He grabbed some milk from the cafeteria and whipped it up. He said it was so simple to make and tasted terrific! He loved it! I think he was pretty surprised he could still have his favorite cake! We saved pics that I wish we could share. We wanted to send you a big thank you! We’ve enjoyed many of your recipes and have a checklist of what to try next! Ha! Good thing they are also healthier (which is why we love them all the more)! Thanks for sharing your talents with us!
This made us so happy to read. Thank you so much for making the recipes, and please thank him for us too!