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Chocolate Cake Master Mix (THM-FP)

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Many have asked and I finally mastered it — the Chocolate Cake Master Mix!

Chocolate Cake Master Mix - (Trim Healthy Mama-FP)

Thousands of you have enjoyed my Chocolate Cake (THM-FP) recipe and have asked for an easier and quicker way to make it. Many of you suggested coming up with some sort of master mix that would make whipping this recipe up a breeze.

Well, over the weekend I played around with it and came up with a recipe for a Master Mix! I tried to make it so that it would be very easy to multiply the recipe if you wanted to make more than one serving. I think I have accomplished that!

Sugar-Free with Sheri

Over the weekend, I enjoyed being able to pull my Chocolate Cake Master Mix out of the freezer, measure 1/3 cup into a bowl, add the wet ingredients and then bake. — so fast, easy, and tastes SO good! In fact two mornings this weekend I fixed a recipe of chocolate cake, broke it up in a bowl, added some thawed mixed berries and whipped topping and stirred it all up. It tasted heavenly…and it was a FP!

So — if you have enjoyed my Chocolate Cake FP recipe, then give this Master Mix a try! You will love the convenience of it! Have a wonderful day!

Chocolate Cake Master Mix (THM-FP)

Mix all ingredients with a whisk in a container with lid. Cover with lid and store in refrigerator or freezer.

Note: Before using mix, make sure to give it a stir or two to make sure all the ingredients are mixed well and did not separate.

Yield: Makes enough Master Mix to make about 9 servings.

To make a single serving Chocolate Cake (THM-FP):

  • 1/3 cup Chocolate Cake Master Mix (recipe above)
  • 1/3 cup egg whites
  • 1 Tablespoon water
  • 1/2 teaspoon vanilla

Mix ingredients in a small bowl. Divide into 2 small ramekins and bake in microwave for 1 minute 30 seconds (or a little less if the cake gets too dry). You can also bake these cakes in muffin tins in the oven at 350 degrees for about 20 minutes.

Makes 2 small cakes (1 serving!)

Note: To make larger batches of these cakes, simply multiply the recipe by however many cakes you want to make, keeping in mind that one recipe makes 2 cakes.

Printable Recipes:

Chocolate Cake Master Mix (THM-FP)
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Ingredients

    Master Mix Ingredients
  • 1/2 cup oat fiber
  • 1/2 cup coconut flour
  • 1 cup cocoa
  • 1/2 cup THM Sweet Blend (or 1 cup Erythritol + 1/2 teaspoon THM Stevia Powder)
  • 1/2 teaspoon sea salt
  • 4 teaspoons baking powder
  • 4 teaspoons Glucomannan
    • Single serving Chocolate Cake Ingredients:
  • 1/3 cup Chocolate Cake Master Mix (recipe above)
  • 1/3 cup egg whites
  • 1 Tablespoon water
  • 1/2 teaspoon vanilla

Instructions

    Instructions to make Master Mix:
  1. Mix all ingredients with a whisk in a container with lid. Cover with lid and store in refrigerator or freezer.
  2. Note: Before using mix, make sure to give it a stir or two to make sure all the ingredients are mixed well and did not separate.
  3. Yield: Makes enough Master Mix to make about 9 servings.
    4. Instructions to make a single serving Chocolate Cake:
  4. Mix ingredients in a small bowl. Divide into 2 small ramekins and bake in microwave for 1 minute 30 seconds (or a little less if the cake gets too dry). You can also bake these cakes in muffin tins in the oven at 350 degrees for about 20 minutes.
  5. Makes 2 small cakes (1 serving!)
  6. Note: To make larger batches of these cakes, simply multiply the recipe by however many cakes you want to make, keeping in mind that one recipe makes 2 cakes.

Nutrition

Calories

91 cal

Carbs

11 g

Protein

9 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
4
https://sherigraham.com/chocolate-cake-master-mix-thm-fp/

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Related posts:

Bread in a Mug Master MixBread in a Mug Master Mix (THM-S) Vanilla Cake (9x13-inch) - THM:FPVanilla Cake: 9×13 Cake Using Master Mix! {THM:FP} Vanilla Cake Master Mix - FPVanilla Cake Master Mix (THM-FP) Trim Healthy Mama {Chocolate Cake – Fuel Pull!}

Comments

  1. Jen says

    This is my favorite new recipe! I’m a little confused on the nutrition though - the 1/3 cup makes two cakes so is the nutrition information for two cakes total or for the 1/3 cup total?
    Reply

    • Sheri Graham says

      The nutritional information is for the two cakes, which is one serving. You just have to bake it in two containers so it cooks right. So you can eat both of them or split it. I usually eat both :).
      Reply

  2. Jessy says

    Hey I made a batch of the pre mix and half way through saw I didn't have coconut flour so I substituted almond flour! And when I cooked it I did so in the microwave with some lily stevia sweetened chocolate chips! It taste great but pretty dry! Is there a way to bump up the moisture! I don't want to waist the pre mix that I made!
    Reply

    • Sheri Graham says

      Hi Jessy, If it was dry just use less of the dry mix when making it or add a bit more liquid. Gluten free flours can be so different, so you just have to experiment and find what works for the flours you are using.
      Reply

  3. Katrina says

    Would it be possible to use THM Baking Blend instead of just coconut flour? I have a bunch of it and seem to waste flour when I purchase all the separate ones. I know coconut flour is a dryer flour and needs more liquid so not sure it would work. Also, not sure if it falls under the same fuel or no fuel.
    Reply

    • Sheri Graham says

      Hi Katrina, Yes, what I would do is replace the 1/2 cup coconut flour and 1/2 cup oat flour with 1 cup of the THM baking blend. It should still work fine!
      Reply

  4. Wendy says

    Can you replace the sweetner blend with straight Stevia and if so how much would I use? I don't have the fillers or any of the THM sweetners and I've spent so much just getting started already! LOL
    Reply

    • Sheri Graham says

      Hi Wendy, The problem with just using stevia is that you don't use very much of it, and so you don't have the bulk that you would have if you used something like Truvia or the THM sweeteners. You can always buy Trivia at the store and use it. That is what I used when I first started THM. It works fine and won't cost quite as much up front. I hope that helps!
      Reply

  5. Gail says

    I love the single-serve recipe--it's the recipe that kept me from giving up on THM. Didn't like any of the recipes I tried previously. I made up the Master Mix, but it was not as successful as the single-serve, for some reason. The cake was flatter and didn't taste as good. So, I have several small containers, and I make up several with dry mix at the same time. Then when I want to make one, I just add the liquid ingredients. The Master Mix would be more convenient, but it just hasn't worked for me.
    Reply

    • Sheri Graham says

      I'm glad you liked this cake, Gail. I do know that sometimes when you multiply a recipe it doesn't always turn out quite as good. I did the same thing as you did! I have some little containers with lids and I would make up a bunch and put them in the frig. Then all I had to do was add the wet ingredients and it made it so quick. Have a great day!
      Reply

  7. Whitney says

    Hi, I am excited to make a batch of this for an upcoming road trip. I saw that you used the measurements "t." and assumed you meant Tablespoon because teaspoon is written "tsp." traditionally. Now I'm worried because further down I see both "t." and "T." I hope I didn't mess up my batch by adding 4 Tablespoons of Baking Powder and 4 Tablespoons of Xanthan Gum instead of teaspoons! Please tell me I interpreted correctly! Thanks!
    Reply

    • Sheri Graham says

      Hi Whitney, I am so sorry for the confusion. I will edit this recipe to make it more clear. A small "t" is for teaspoon and a capital "T" is for tablespoon. I think having extra baking powder probably won't hurt the recipe too much. But the Xanthan Gum might be too much. Probably the only way to correct it is to 3X the recipe and add it to your current mix, but don't add any additional baking powder or xanthan gum. Again, I am so sorry for the confusion!
      Reply

      • Whitney says

        I went ahead and tried the recipe as I made it and it grew to almost touch the top of the microwave! Thanks for the clarification, I will definitely go ahead and dilute it, although it still tastes good ;)
        Reply

        • Sheri Graham says

          That is crazy that it raised that much ;). I'm glad it still tasted good though. Do try to dilute it and hopefully it will turn out perfect! Enjoy!
          Reply

    • Sheri Graham says

      Hi Eileen, It is the Super Sweet Blend. You use 1/2 cup of the Super Sweet Blend or 1 cup of the Gentle Sweet (or the homemade Truvia). Hope that helps!
      Reply

  9. Stephanie says

    Can you sub this mix in the Vanilla Cake 9x13? Or do you have a chocolate version of the 9x13? I prefer to make a big dessert at once :)
    Reply

    • Sheri Graham says

      I think the amounts are going to be a bit different. What I would do is just 6X the recipe for the single cake and bake it in a 9x13 pan. It should work fine :). Also look at my comment below for instructions for making a 9x9 pan! I, too, like to make a larger dessert and have it on hand during the week. Have a blessed day!
      Reply

    • Sheri Graham says

      Hi Kathy, I'm not sure you can use that to replace the oat fiber. It seems to me that it would not take as much as it absorbs water. I guess you could try it and see, but maybe just use less? Good luck!
      Reply

  11. Ruth says

    I love this recipe!!! Have you ever used your master mix to make an 8x8 or a 9x13? If so, how much? I have a THM birthday party in a couple weeks and I am in charge of the cake. I am trying to work this out beforehand.
    Reply

    • Sheri Graham says

      Hi Ruth, I did just recently make a 9x9 chocolate cake and it turned out great. Here are the measurements I used: 1 cup Master Mix 1 cup egg whites 3 T. water 2 t. vanilla I then baked it in a greased 9x9 inch dish for about 25-30 minutes. Don't overbake it though. Give it a try and see it works for you! We loved it!
      Reply

  12. Jayne says

    I would appreciate knowing where to locate oat fibre, looking forward to trying your recipes
    Reply

  13. Maria says

    Hi Sheri, Just wanted to say that I LOVE your FP cakes! Thank you so much for sharing them! Could you tell me if it would still be an FP if I topped the cake with some 0% GY and a bit of protein powder on top as a frosting? Thank you again!
    Reply

      • Maria says

        Thanks Sheri! I made another batch today! How about using 3/4 C cocoa and 1/4 C peanut flour instead of 1C cocoa? I was thinking of a chocolate peanut butter flavour. Yum!
        Reply

  14. Judy says

    This mix is the best! Thank you for creating it so we can all use it. My husband loves when I make a cake for him.
    Reply

  15. Connie says

    Hi Sheri I love your chocolate mim master mix! I tried something a bit different tonight. When I made a choc muffin I whisked in a light laughing cow cheese to the egg white and left out the water. It was great!! The original was super as it was, just wanted to try something new :). Thanks for posting wonderful recipes!! Connie
    Reply

  16. Susan says

    Love the chocolate cake. Comes out great. Made my diabetic Mom one. Now she has requested some for her freezer. White cake came out well also.
    Reply

  17. TIna Van Vliet says

    Hi. Thanks for the great recipe. Can't wait to try it! Just a quick question, Do we spray the ramekins with coconut oil or Pam before microwaving them? Just wondering. With the muffins in a mug we don't because of the coconut oil in them but not sure with this recipe. Thanks for ahead of time for your reply!
    Reply

  18. Rachel says

    Has anyone tried tweaking this mix to use powdered egg whites? I have a large can of them and I'd love to make this mix *just add water*! How easy would that be!?
    Reply

  19. Lyssa says

    Not sure how I missed this last week. Thank you so much. These fp cake recipes are my favorites. This is so helpful! Thank you for creating this master mix!
    Reply

  20. Valerie says

    I know this would make it an S, but can I sub whole eggs for the egg whites? If so, how many eggs? Thanks!
    Reply

  21. Kirstin says

    Hi Sheri Thanks so much for coming up with this time saver! My issue is that I can't tolerate eggs! I have tried using chia seed and store bought egg replacer but with no luck - it just makes an inedible mess. Any ideas? Without any egg (and also being intolerant to gluten and dairy) it can be challenging to find suitable alternatives. Thanks
    Reply

    • Sheri Graham says

      Boy, that is tough Kirstin. You tried chia, but have you tried flax? I know you can use flax and water in place of an egg. Using flax would probably make it higher in fat, but it might work. Maybe you could try my single serve recipe and use 1 T. flax meal and 3 T. water in place of the egg whites. Mix these two up and let it "gel" before adding to the dry mixture. Let me know how it works!
      Reply

  22. Patti says

    Thank you for posting this, and all the efforts it took in creating this mix! One small question, could I replace the coconut flour with almond flour? sorry to be a pest, blessings!
    Reply

    • Sheri Graham says

      Hi Patti, First, you are NOT a pest! I had another THM reader ask this same thing and she is experimenting with replacing the coconut flour with almond flour. I would do the single-serve version first to make sure it works ok. I think she tried it and it worked ok. but try the smaller version first before you mix up the big mix. Hope that helps!
      Reply

  23. Nikki says

    Looking for an alternative way to add more greens into my diet. I wonder if I could replace the cocoa (or some of the cocoa) with a "greens" powder mix? Think it might work?
    Reply

    • Sheri Graham says

      Hi Nikki, I don't know about that. If you replace all the cocoa, it would not be a chocolate cake. You may get by with replacing some of the cocoa, but not all of it. I guess try it and see!
      Reply

  24. Emily says

    Why do we need to refrigerate the master mix? All the dry ingredients on their own are on my pantry shelf. Could I mix up and keep in mason jar? Fridge space is valuable in my house. Thanks!
    Reply

    • Sheri Graham says

      I don't think you probably have to refrigerate. For some reason I think I read somewhere to keep your oat fiber in the frig or freezer, but I can't remember. Anyway, it should be fine as long as you use it up in a timely manner (which probably won't be a problem!).
      Reply

  27. Connie says

    Do I have to use gluccomanan? Is there a substitute beside xantham gum? I do not have these products.
    Reply

    • Sheri Graham says

      Hi Connie! You can try just leaving it out of the recipe. I think some have done this and it worked ok. Maybe just try my original chocolate cake recipe, the single serving size, without it and see how you like it. If it turns out ok, then do the mix without it. Hope that helps!
      Reply

    • Sheri Graham says

      Hi Paula, You probably could, but if you use oat flour it would be more an E recipe rather than a FP. If you use flax, that is higher in fat and would move it to more of an S. The oat fiber is good for FP recipes because it has 0 carbs and 0 fat. Hope that helps!
      Reply

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