2 tbsp dark unsulfured molasses (or blackstrap molasses)
¼ cup coconut milk (use water for coconut free)
1 tsp vanilla extract
1 tsp apple cider vinegar
For the 'chocolate' sauce:
2 tbsp coconut oil, melted or palm shortening melted (if using carob, use palm shortening)
1 tsp cocoa powder or carob (use carob for AIP elimination phase)
½ tsp raw honey
pinch sea salt
RecipeInstructions
For the Cake:
Grease two 4 oz ramekins or one 8 oz ramekin or a large coffee mug with coconut oil.
Add the mashed sweet potato to a bowl and add all the dry ingredients(the flours, cocoa or carob, coconut sugar, the baking soda and salt ). Using a spoon or a fork just mix all the ingredients loosely. Then add all the rest of the ingredients except the apple cider vinegar and mix well using a whisk. make sure there are no lumps and you get a smooth mixture.
Lastly, add the apple cider vinegar and mix. Immediately pour the mixture into the greased ramekins. Follow instructions below for either the Instant pot or the microwave.
For the Instant pot:
Place a steamer rack inside the insert pot of the Instant pot.
Pour 1 cup water into the insert pot.
Now place the ramekin or ramekins carefully on the steamer rack.
Close the lid and turn valve into sealing position.
Pressure cook for 5 mins.
Once pressure cooking time is done, you can either wait for pressure to release naturally or do a manual pressure release.
Get the ramekins out and let cool for about 5 mins. Then using a butter knife carefully go around the edge of the ramekin to loosen the edges of the cake. Invert a dish on top of the ramekin and flip the plate and pat the ramekin gently to slowly release the cake.
Serve cake topped with chocolate sauce.
For Microwave:
Place the ramekin or the mug inside the microwave and cook for 90 seconds on high power.
Let cool for 7-8 mins before serving!
Serve cake topped with chocolate sauce.
For making chocolate sauce:
Mix all ingredients in a small sauce pan and place on low heat for about 30 seconds. Stop heat and just stir with a whisk to form a smooth sauce. Alternatively, you can heat the coconut oil in a cup or a bowl in the microwave for 30 seconds and then add the rest of the ingredients and stir to get a smooth sauce.
Notes
Some brands of carob may separate when mixed with coconut oil and hence for the 'chocolate' sauce, use palm shortening when using carob.
Recipe by Cook2Nourish at https://cook2nourish.com/2021/05/aip-fudgy-chocolate-cake-instant-pot-or-microwave.html