Cherry Chocolate Instant Bake

A cake that’s healthy AND quick enough to make so you can enjoy it warm for breakfast? That’s exactly what this Cherry Chocolate Instant Bake is all about!

There was a time in my life when I would eat instant bakes for breakfast almost every morning… they were by far my favorite thing to eat, especially right after a workout, topped with a super generous serving of what I like to call “Mock Vanilla Custard“, for an added boost of protein!

Nowadays, I much prefer to eat eggs and sweet potatoes for breakfast… but when sweet cherries come in season, I can’t ever resist having this particular instant bake, at least once or twice! 

For seriously, this has got to be one of the most decadent breakfasts I have ever eaten. Eating this feels just like eating some super indulgent, warm, devilishly rich chocolate-y dessert. Yet, it’s filled with all kinds of good-for-you ingredients! 

When I first made this, I was highly skeptical of the kind of texture that a cake cooked in the microwave would have. I half expected a really disappointing, tough and chewy cake. Well, honestly, I was pleasantly surprised with how silky and smooth the texture was. And while I am not a big fan of using the microwave oven, since this guy only stays in there for a minute to a minute and a half, I think it’s not so bad.

I happen to really love the earthy taste of buckwheat flour, so this is what I use in this breakfast bake. However, if you personally don’t care much for it, you could always substitute another kind of flour, such as whole wheat or oat flour, for instance.

Lastly, please don’t let the rather lengthy list of ingredients discourage you. While it may give the impression that this baby will be quite laborious to make,  it’s not the case at all.

Plus, you’re so very worth it! Take the time… your body, and your mind, will thank you for it!

To start, grease a microwave safe bowl — French onion soup bowls work wonders for this! — with a little bit of coconut oil and set it aside.

Then, in a small bowl, mash the banana with a fork until very creamy. Add milk, egg, honey and vanilla extract and whisk until very well combined.

In a separate bowl, place all the dry ingredients and mix with a fork or whisk until thoroughly combined.

Pour the wet banana/egg mixture over the dry ingredients and mix well with a fork until fully incorporated.

Now throw in about 5 or 6 sweet cherries… you might want to pit and slice them in half first, though! 

And if you’re planning on using some for garnish, might as well do a few extras right away…

Mix well and transfer the batter your prepared microwave safe bowl, then cover it with a piece of paper towel. Make sure not to fill the bowl all the way to the top — you need to leave a little bit of room for your cake to rise! 

Microwave your cake on high for about 60 to 90 seconds, or until the edges of the cake are fully set and the center is still soft and even slightly undercooked

Oh, and while the cake is baking, make the mock vanilla custard, if you are planning on using it!

Take the cake out of the microwave, remove the paper towel and garnish with toppings of your choice. My favorites include a few tablespoons of my mock vanilla custard, a few sweet cherries, a pinch of toasted coconut flakes and a pinch of cacao nibs. All very good choices, trust me! 

And now, there’s only one thing left do do… Dig right in, and ENJOY! 

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Cherry Chocolate Instant Bake

Prep Time: 5 minutes minutes

Cook Time: 1 minute minute

Total Time: 6 minutes minutes

A cake that’s healthy AND quick enough to make so you can enjoy it warm for breakfast? That’s exactly what this Cherry Chocolate Instant Bake is all about!

Servings: 1

Ingredients

Wet Ingredients

• 1/2 banana
• 1 large egg
• 2 tbsp almond milk, or other milk of your choice
• 1 tbsp unpasteurized honey
• 1/2 tsp pure vanilla extract

Dry Ingredients

• 1/4 cup buckwheat flour
• 1 tbsp raw buckwheat groats
• 1 tbsp black chia seeds
• 1 tbsp unsweetened shredded coconut
• 1 tbsp raw cocoa powder
• 1/2 tsp ground cinnamon
• 1/4 tsp baking powder

Add-ins

• 5-6 sweet cherries, pitted and halved

Suggested Toppings

• Mock Vanilla “Custard”
• Sweet cherries, pitted and halved
• Toasted coconut shavings
• Cacao nibs

Instructions

• Grease a microwave safe bowl (French onion soup bowls work wonders for this!) with a little bit of coconut oil. Set aside
• In a small bowl mash the banana with a fork until very creamy. Add milk, egg, honey and vanilla extract and whisk until very well combined.
• In a separate bowl, place all the dry ingredients and mix with a fork or whisk until thoroughly combined. Pour in the reserved banana mixture and mix well with a fork until fully incorporated.
• Transfer to your prepared microwave safe bowl, cover with a paper towel and microwave on high for 60 to 90 seconds, or until the edges of the cake are fully set and the center is still soft and even slightly undercooked
• While the cake is baking, make the mock vanilla custard, if using
• Take the cake out of the microwave, remove the paper towel and garnish with toppings of your choice.

Nutrition

Calories: 490kcal, Carbohydrates: 81g, Protein: 16g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 163mg, Sodium: 113mg, Potassium: 899mg, Fiber: 14g, Sugar: 31g, Vitamin A: 240IU, Vitamin C: 7.9mg, Calcium: 216mg, Iron: 4.2mg

Course: Breakfast

Cuisine: American

Author: Sonia! The Healthy Foodie

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*Editor’s Note: This post was originally published in July of 2011 and has since been completely revamped and updated with better pictures. A few minor modifications to the original recipe may also have been made.