Can I be excited? My Dark Chocolate Coconut Cake in a Mug recipe was included in the NEW Trim Healthy Mama Cookbook! You’ll find it on page 293.
When you think diet, what comes to your mind?
Deprivation? Like, all the things you can’t eat anymore? Pizza. Cake. Cookies. Chocolate. Ice cream.
That’s one thing I love about Trim Healthy Mama. If I want cake, I can have it – generally whenever I want – as long as I’m following the plan guidelines. Same goes for pizza, cookies, chocolate, ice cream, and many other of my favorite foods.
Who wants to give up comfort food?
This past week was a tough one for me. I don’t do DST well. I hate it…like God hates sin. It makes me cranky and miserable.
So, I needed some comfort food. And what I wanted was a decadent, dark chocolate cake. I didn’t want to have to wait around for it. I wanted just enough to satisfy me, not a whole cake to tempt me to eat the whole thing. And I wanted it topped with cream cheese frosting.
A tall order, you say?
No problem! Trim Healthy Mama says make a Cake in a Mug!
How’s that for a wonderful way to eat? Not to mention the shrinking side effect. I love that part!
I need to do another update post, but here’s a recent picture, plus where I started for comparison. I woke up the next day two pounds lighter, with a total loss of 40 pounds since last year! I had lost 10 pounds just prior to starting THM, so 30 of that was all thanks to Trim Healthy Mama. And I eat cake often, actually. I’m about 25 pounds from my goal weight now. A light at the end of the tunnel!
I love getting creative with my THM menu!
So I went to the kitchen and whipped up this yummy cake in a mug in no time flat. Since I love coconut, I wanted to incorporate that into my dark chocolate cake in a mug loveliness. But, often baked goods with coconut turn out dry. On a hunch, I decided to try adding a li’l something and it turned out just like I wanted, dark…chocolatey…moist…just a hint of coconut.
I shared this on TwoGrand and promised to try to get this posted this week. Somehow, I would plod through the DST-induced fog and get this recipe posted 😉
How to make Dark Chocolate Coconut Cake in a Mug – THM S
- 1 egg
- 1 heaping Tb dark cocoa (regular will work if you don’t have dark, it just won’t be as dark)
- 2 Tbs 0% Greek Yogurt (regular fat works here, as it is an S – I just always have 0%)
- 1 Tbs shredded, unsweetened coconut (this is my favorite!)
- 2 tsp Pyure Organic Stevia (or equivalent sweetener of choice – it’s like Truvia. I prefer mine less sweet than I used to so taste and adjust to your own taste preference)
- 1/2 tsp baking powder
- Vanilla…maybe half a teaspoon? I just dump some in there 🙂
- Pinch of sea salt
- Water, as needed for consistency
In a mug or bowl (I love to use this Corningware Etch dish), whisk one egg. Add remaining ingredients and mix well. I’ve found that adding the cocoa a teaspoon at a time makes it a little easier to mix in without it flying all over the place. Add water if needed…a tablespoon or so, to reach a cake batter like consistency. Microwave for one to one and a half minutes or until cooked through.
Alternatively, you can bake this in the oven if you like. While I don’t like to use the microwave much, when I’m feeling whiny and want my cake now I make an exception.
Easy Cream Cheese “Frosting”
This isn’t so much a recipe…but is based on what is in the Trim Healthy Mama book under the Cake in a Mug recipe (which is, interestingly, very similar to how I used to make cream cheese frosting anyway…except I used to use regular sugar. Great minds think alike, right?) I just throw some stuff together until it tastes like I want. But, I’ll try to make it a “recipe” for you:
- Cream cheese
I use equal parts of butter and cream cheese…I think. I eyeball it. Then a splash of vanilla and some stevia. Mix it all up until it’s fluffy or at least well mixed. I always just use a spoon or fork and mash it all together and stir it until it’s smooth and creamy.
I saw someone on TwoGrand that makes up a bunch of cream cheese “frosting” and keeps it in a mason jar in the fridge. I don’t think I have the self control to stay out of it if I did that, so I just make it as I need it.
Eat the cake and leave the guilt behind!
Serve this Dark Chocolate Coconut Cake in a Mug topped with cream cheese frosting and a fresh strawberry, if you like.
Then, have your cake and eat it too. ‘Cause it’s totally on plan.