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!
Cherry Chocolate Instant Bake
- 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
- 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
- 5-6 sweet cherries, pitted and halved
- Mock Vanilla “Custard”
- Sweet cherries, pitted and halved
- Toasted coconut shavings
- Cacao nibs
- 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.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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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.
17 Comments on “Cherry Chocolate Instant Bake”
I need to make a must-make list for you!!! This sounds amazing – almost too good for breakfast 🙂 I need to whip this up ASAP!!!
Do you ever (need to whip this up, I mean)! Your life will never be the same… 😉 Funny how we seem to really inspire one another. I made your quick raw corn chowder tonight, by the way! Yum, did it deliver! Me being me, I had to make a few mods, but it was truly amazing. Another keeper for me, and yet another way to enjoy corn! Yay! 😀
Oh wow, this is beautiful! I’ve been wanting to make one of Ashley’s breakfast bakes for a while now, but I haven’t gotten around it yet.
Oh Jessy, you have to give them a try… especially this instant version. It takes no time at all to make and is plain heavenly. Very much worth it, I tell you! 😀
Wow, that looks incredible! Such an intriguing concept, too—baking in the microwave. I don’t have all the ingredients on hand, but I’m definitely saving your recipe for later!
I too, was a bit skeptical. Like I said, I expected something really chewy and tough! Boy was I in for a suprise! Let me know how you liked it when you get to trying it! 😀
Loving buckwheat at the moment in all forms, steamed, cooked, roasted, braised – I am yet to try it in a dessert. I think I might have found the perfect recipe! 🙂
It looks amazing! Chia seeds are illegal in Denmark though (dont ask why), so do you think it will work without them? Or might I be able to replace them with something else?
ILLEGAL??? OMG, what a shame! But why? Right… you said don’t ask! 😉 Poor you. I would say that you could probably omit them, but I think I would try replacing with amaranth, or millet, or even teff, why not? Hemp seeds, bulgur wheat, flaxseed meal? Flaxseed meal! I like that! If you try any of them, please let me know how it turned out!
Chia seeds… illegal… unbelievable!
I’m going to make this tomorrow! I just need to go out and get the buckwheat flour, groats and carob chips (I have everything else). Hubby is skeptical i’ll find buckwheat flour (but that’s only because he’s never even heard of buckwheat flour! lol). I am skeptical i’ll find the groats in my local Superstore, but here’s hoping. Am really looking forward to this – even though i’m healthier, I still LOVE chocolate (just good for you chocolate! :)). I’ll post my thoughts on it once I make it (i’m sure it will be great – the ‘custard’ sounds awesome!)
Okay I just made this and WOW! was it delicious! and it was a lot bigger than I was expecting as well! big enough for 2 people! but since I did a hard workout today…I ate the whole thing myself :D. It was fabulous! thanks for another great yummy and healthy chocolate recipe! 🙂
OH YAY!!! So happy to hear you liked it, Caitlin. To this day, this is one of my favorite breakfasts, one that I will look forward to having after a good workout! And of course, I always have the whole thing to myself! 😀
Oh, and ps… raspberries also work wonderfully well in this! 😉
Omg. Cherry chocolate. And quick in the microwave. Got to have some of this ty
Thanks for sharing, this looks really good! Will try it out for my Saturday breakfast – just will have to replace honey with Stevia as I’m currently doing a 21-Day No Sugar challenge (in my 3rd week already!). But I hope it wont break the recipe 🙂