5 Minute Cakes!

I have a major sweet tooth, so I very much appreciate a fine dessert, and if it can be whipped up in a hurry, so much the better. This week, we are featuring four variations of 5 Minute Cakes that you make in the microwave. Since I first tasted the recipe for the “World’s Most Dangerous Chocolate Cake” and adapted it to be low carb and sugar-free, I have had tons of fun inventing new variations. The Caramelized Apple cake recipe you see here actually takes a few more than 5 minutes because you have to caramelize the apples in a skillet, but I assure you it is worth the time and trouble. You will crave it on a crisp, cool autumn evening.
The 5 Minute Carrot Cake is versatile. It can be eaten plain or with either ice cream or cream cheese frosting. The nuts are optional, but they really add a lot. If you don’t have pumpkin pie spice, just use a little cinnamon and a little nutmeg. It’s all good. Don’t be afraid to add your own tweaks.

It’s hard to beat chocolate for lifting my mood. I’ve met a few people who don’t care for chocolate. They worry me. Again, the nuts are optional, but this is like a wonderful warm brownie and the nuts really do add a lot. You can layer this or mix it with ice cream as a mini parfait, just as we did with the Carmelized Apple Cake. It’s good however you eat it.
This raspberry cake has a “heavy” texture to it that I love. It is not light and airy, like some desserts, so if that’s what you’re in the mood for, look elsewhere. This is intensely flavorful and quite satisfying.