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Mmm…this Mocha Pudding Cake for One is a slightly lighter chocolate than the Chocolate Pudding Cake I posted a few weeks ago – and this one has a hint of coffee! That may be a bit surprising coming from this non-coffee-drinker, but I really don’t mind coffee in very small doses. 😛 Very small. Feel free to amp up the chocolate and coffee flavors if you like!
This delightful little cake is actually a THM Deep S treat! You can enjoy it during a fuel cycle or any time your metabolism needs an extra boost. CLICK HERE to see all my Deep S recipes!
I love to top this Mocha Pudding Cake with some chocolate syrup (I gave some suggestions about that in the recipe below) as well as a few sugar-free chocolate chips. The chocolate chips aren’t THM Deep S friendly, so leave those off if you’re on a fuel cycle and need to be stricter than normal. The extra chocolate on top just helps round out the flavor and sweetness of this cake.
Which reminds me – “layering” sweeteners like that is a great way to round out the sweetness profile of baked goods made with alternative sweeteners! Using various sweeteners in different layers makes for a more rounded sweetness that might be more palatable to you than just using one type of sweetener all the way through. There’s your tip for the day. 😉
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As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission (but your price doesn’t change).
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- 2 tsp. coconut oil (I use refined coconut oil to eliminate coconut flavor.)
- 1 med. egg
- 2 T. water
- 2 T. collagen
- 1 T. oat fiber (use gluten-free if necessary)
- 2 tsp. THM Super Sweet Blend (or more, to taste)
- 1½ tsp. cocoa powder
- 1½ tsp. instant coffee granules
- ½ tsp. glucomannan
- ¼ tsp. baking powder
- Dash salt
- Melt the coconut oil in a ceramic bowl. (A small cereal bowl size works well.) I do this in the microwave.
- Add the egg and water and whisk.
- Add the dry ingredients and whisk until smooth. (Feel free to add more sweetener, cocoa powder, or instant coffee!) The batter will be very liquidy.
- Microwave for a minute, then check and see if you want to nuke it any longer. Times may vary with each microwave, so find what you like. I like mine on the soft side!
- To stay in Deep S territory, top with some Handy Chocolate Syrup from the original THM cookbook. The extra layer of chocolate is just what this cake needs. (Hershey's sugar-free chocolate syrup is a convenient personal choice item sweetened mostly with erythritol.) For a regular THM S, top with a dap of Reddi-wip and/or some sugar-free chocolate chips. Since this cake contains protein, it can be used as breakfast or a snack on its own, but it also makes a great dessert after a meal.
-I use Konjac Foods brand glucomannan, which isn't quite as strong as THM's glucomannan from what I've heard. In my ice cream recipes I often remind people to decrease the glucomannan amount if they're using a strong brand and notice a funny taste or texture. It shouldn't make as much of a difference in baked goods, but if you notice that something is off, try decreasing the gluccie. You may be able to substitute xanthan gum for the glucomannan, but I haven't tried that in this recipe. These pudding cakes are best warm since the gluccie will start to solidify when it cools.
-Not into microwaves? Bake it at 350* until the desired texture is reached.