Paleo Chocolate Swirl Banana Cake

My husband's grandmother just celebrated her 89th birthday, so we decided to have a special celebration at our house with the kiddos.  It's not everyday you turn 89!  So we wanted to have a little cake and sing to make it extra special.

This recipe is wonderful to make with little helpers.  Lots of opportunities for measuring, stirring and mixing.

I also added a super easy glaze which I will detail below.  Since I will not be eating this cake I used milk to make the glaze, but you could just as easily use almond or coconut milk for a dairy free glaze.

With a few candles you've got a lovely cake!

Paleo Chocolate Swirl Banana Cake
3 cups almond flour
1/2 tsp baking soda
pinch salt
1 tsp cinnamon
2 eggs
3 bananas, mashed
2 tbs oil, whatever oil you prefer to bake with (examples would be walnut, coconut, even olive)
1/4 cup maple syrup
1 tsp apple cider vinegar (ACV)
1 tsp vanilla extract

Chocolate Swirl (optional)
1 tbs cocoa powder
splash vanilla extract
1 tbs maply syrup
1/2 tbs oil
splash of your preferred milk, if needed

Glaze (optional and not paleo)
1/4 cup powdered sugar
splash vanilla or maple extract
couple tablespoons milk of choice, starting with just one, and add more until reaching desired consistency

Directions:
Preheat your oven to 350.  I prefer to line a 9" square pan with parchment, but grease yours if you don't like or don't have parchment.

Mash your bananas and mix in your eggs, oil, syrup, ACV, and extract.  In a separate bowl, mix your almond flour, baking soda, cinnamon, and salt, and then add wet to dry and incorporate.

Pour your batter into your baking pan.  In a small bowl, mix up your chocolate swirl.  Pour it over top of the batter, and with a sharp knife or toothpick, swirl the chocolate mixture around until it's well distributed.  I had some additional leftover that I just drizzled on the top.  Bake at 350 until a toothpick comes out cleanly- start checking at 20 min.

When the cake has cooled you can pour your glaze on top, and use the back of a spoon to distribute.

While this cake is grain and dairy free, it does have almond flour so is certainly not suitable for those with nut allergies.  There are scores of coconut flour banana bread recipes available however.  I have one on this blog, but it uses sugar-free sweeteners, which I no longer use or approve of.  It would be easy enough to sub out the SF sweetener for maple syrup or whatever, but I would rather put up a new recipe than link to that one.

When it comes to baking, at this point my personal stance is that there are really no baked-goods that I should be eating, as I no longer eat artificially sweetened things, and cannot really tolerate the carbs or sugar anyways.  Whatever I bake is going to be for friends and family, and I want to be sure everything I use is natural, free of pesticides or chemicals, and as healthful as possible.

Grain-Free, Gluten-Free, Sugar Free Delectable Chocolate Cake

For anyone out there who got scared away by my crazy dark chocolate gingerbread cake this recipe is the perfect chocolatey cake recipe for you.  No funky flavors going on here, and best of all, absolutely no sugar.  This cake is sweetened with Chocolate Stevia drops only.  The particular brand I used is NOW but from what I have heard, NuNaturals Cocoa Stevia is the best by far, or SweetLeaf Chocolate drops.  This makes a small 8x8 cake and is not very thick.  Double the recipe for a layer cake or for a larger pan.  You could decorate it any way you like, I chose to glaze mine simply with 2 ounces of melted sugar free dark chocolate and about a tbsp of coconut oil.  This is very simple to make, but it does require you hang onto your leftover coffee from the morning!  Use decaf if you prefer.

Dark Chocolate Cake, Grain, Gluten, and Sugar Free
1/2 cup coconut flour
1/2 cup cocoa powder
1/4 tsp baking soda
pinch of salt
1/4 tsp cinnamon
4 room temp eggs
1/4 butter
1 ounce unsweetened chocolate
2 tbsp milk of choice
1 tsp instant coffee granules
1 1/2 tsp vanilla extract
50 drops chocolate stevia
3/4 cup coffee

Mix your coconut flour, cocoa powder, baking soda, salt, and cinnamon together in a large mixing bowl with a fork or whisk to break up any lumps.  In a small microwaveable bowl, place your unsweetened chocolate, 1/4 cup butter, and 2 tbsp milk of choice.  Melt chocolate, in 10 second increments to prevent burning.  When chocolate is melted, dissolve your instant coffee granules.  You can totally omit this, or purchase coffee extract instead.  While the chocolate cools off a bit, mix your room temp eggs with vanilla extract, stevia drops, and coffee.  Combine with chocolate and mix well.  At this point, I suggest that if sugar does not bother you, you add in 1 1/2 tbsp of molasses, just for a deeper, richer, more decadent flavor.  It is absolutely not necessary and you won't taste it, it will simply give the cake a more round flavor.

Mix wet into dry and pour into greased and lined 8x8.  Bake at 330 for 15-20 minutes, checking at 13 minutes or so.  You want a knife or toothpick to come out NOT QUITE clean.

To glaze, melt sugar free chocolate in the microwave with some coconut oil.  Add some more coffee granules or coffee extract to really bring out the chocolatey flavors.

This is a simple cake.  Nothing crazy going on here.  Despite all the coffee going on in here, it is not a mocha cake.  The coffee is not detectable, and neither is the cinnamon.  They just all work together for a harmonious blend of flavors.  The chocolate stevia drops work very well and I suspect NuNaturals cocoa drops would be even better!!  I couldn't find any in store and really wanted to buy some asap, so went with NOW.  I was able to purchase the two other most-oft cited stevia products, SweetLeaf English Toffee and NuNaturals Alcohol Free Liquid Stevia.  I purchased both of these products because they are alcohol free, as many reviewers had said the products with alcohol tasted off.  The one product I have yet to purchase is NuNaturals Alcohol Free Vanilla Stevia.  For now, english toffee will have to do.  Does anyone have any stevia recommendations for me?  Please let me know what you are using!

I hope you enjoy this cake!  Definitely try this out at the lower temperature!

Happy holidays to all, and a happy healthy New Year to you and yours!  Much love, XoXo GFG

Grain Free, Gluten Free Spicy Dark Chocolate Gingerbread Cake

This cake is not playing around peeps.  This is some serious spicy ass cake.  If you are not into bold flavors, have a weak palate, or don't enjoy getting a little freaky with your ingredients from time to time, then move on!  This cake is cray cray.

I wanted a deep, dark chocolate cake, but I also wanted a super spicy gingerbread.  Every gingerbread recipe I've made thus far has not been nearly spicy enough.  Every recipe calls for like, a measly 2 tsp of ground ginger.  Sorry, that is not going to cut it!  Certainly not when you've also got 100% dark chocolate to contend with.  If you are an adventurous eater and enjoy teasing your palate, try this crazy cake.

Grain Free Gluten Free Spicy Dark Chocolate Gingerbread Cake
1/2 cup coconut flour
1/2 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
1 tbsp pumpkin pie spice
1 tsp ground ginger
1 tsp cinnamon
1 tsp instant coffee
5 eggs, room temp
1/2 cup unsulphured molasses
1/4 cup butter
1 oz unsweetened chocolate
2 tbsp milk of choice
1 tsp vanilla extract
1/4 cup neutral liquid sweetener of choice

Combine the first 7 ingredients in a large mixing bowl, using a fork or whisk to break up lumps.  In a separate, microwave safe bowl, microwave your unsweetened chocolate, butter, and milk of choice, until chocolate is melted.  Stir in instant coffee. Let cool and then mix with your room temp eggs, molasses, vanilla extract, and additional quarter cup of sweetener.  Add wet to dry and incorporate.  I fully encourage tasting of the batter at this point.  Add more spices if desired and stir well.  Pour into parchment lined and greased 8x8 pan and bake at 350 for about 20 minutes.  Start testing at 15 minutes because you do not want to overbake.  When a toothpick comes out almost clean, remove from oven.

If you like, frost with a quick chocolate glaze.  All I did was melt a bar of 90% dark chocolate with some coconut oil, and whipped for a minute or so until thickened.

A note about the pumpkin pie spice- it's a really great spice mix to have around as it already has all the spices necessary for gingerbread- cloves, nutmeg, ginger, cinnamon, and allspice.  It's a wonderful shortcut.  Using it in this recipe allows me to get the right flavor combo, but then bump up the ginger and cinnamon as desired, without the whole recipe getting overpoweringly clove-y or nutmeg-y or allspice-y.

Regarding the additional sweetener, a SF sweetener will work of course, as will many other liquid sweeteners.  A mild honey, coconut nectar, date syrup, brown rice syrup, probably even maple.  If you use stevia powder or drops, you'll need to add enough liquid to cover the 1/4 cup called for.

This would make a fantastic Christmas dessert, and if you don't want to make frosting, a sprinkling of powdered sugar would be great.  I have seen a  zillion recipes for sugar free powdered sugar, most just calling for pulverized xylitol or erythritol in the high powered blender or food processor.

The Gluten-Free Birthday Party Series: Grain-Free, Sugar-Free, Gluten-Free Birthday Cake

Delicious half-eaten birthday cake shot.  Love my photography skills don't you?  Hopefully at the least this is a testament to the product being edible, if not downright yummy!

A big thanks goes to Joyful Abode as her recipe for her little one served as the jumping off point for this recipe.  Here is her recipe.  I wanted mine to also be SF and dairy free, and as free of added starch as possible.  If those aren't concerns for you, I urge you to check hers out!  Clearly her frosting was prettier than mine!

This cake could probably serve 15-16 people depending on how big the slices.  If they are toddler sized slices, than probably much more.  Indeed this cake is so not-bad-for-you, you could conceivably give it to your toddler for breakfast the next day.  Is that what I did?  I'll never tell.  But beware, this frosting does not last.  So don't expect it to look the same the next day or you'll be super disappointed!

Grain-Free, Gluten-Free, Sugar-Free Strawberry Cake with Marshmallow Frosting
1 cup coconut flour
1/4 cup chestnut flour
2 tsp baking powder
1/4 tsp salt
8 room temp eggs
1/4 cup walnut oil, or melted coconut oil
1 cup preferred SF liquid sweetener
1 cup finely chopped strawberries
1/2 cup preferred nut milk
2 tsp vanilla extract

Frosting:
4 egg whites, preferably chilled
pinch of cream of tartar
1 tsp vanilla
1 cup xylitol

Line two 9 inch cake pans with parchment and grease the sides.  Preheat your oven to 350.  If you have a convection oven, now would be the time folks.  In a large mixing bowl, combine your flours, baking powder, and salt, and stir well to get out any lumps.  In a separate bowl, break your eggs, and pour in your oil, liquid sweetener, extract, and nut milk.  Pour wet into dry and stir stir stir!  You want this to be a wet cake batter, not quite pancake batter consistency, but nice and pourable.  You may need to add a bit more nut milk depending on how dry your coconut flour is.  Then add in your chopped strawberries.  Pour equal amounts into your cake pans and bake until the tops are starting to turn golden and a knife comes out clean.  You do not want to over bake these so start checking the minute you see some color on the tops.  Remove them and let them cool on the counter thoroughly before you even think about frosting them!!!

For the frosting, get your double boiler out.  Once the water is simmering, add your egg whites, cream of tartar, and xylitol.  With your electric whisk, whisk until you have very stiff peaks.  7 minutes ish.  Then add in your extract and whisk just enough to distribute.  Use a spatula to carefully fold in your chopped strawberries.  If you are smart, you will do several things.  Get a cake plate.  Put paper towel down on the sides only.  Place one cake on the plate and frost it with one of those special frosting knives, I forget what they're called.  Place your second cooled cake on top, and frost the top, and then down the sides.  Once you've finished, remove the paper towel and you've got a clean cake plate.  Top with berries and serve as soon as humanly possible!

We had an entirely gluten-free party, and all the treats I prepared were sugar-free too.  Surprisingly, people seemed to enjoy the cake a lot!  Would the kiddos have preferred your standard white flour and buttercream frosting cake?  Duh.  Were there tears of protestation?  No.  And most importantly, S loved every bite.  And who am I kidding- who else do I care about?

This was my first layer cake and my first time making a meringue frosting.  It's a good dairy-free go to frosting, but if you need to frost your cake much in advance, this is not the frosting for you.  I don't know if a coconut cream frosting would hold up much better either.  If you have any frosting suggestions, please let me know!!!  And please, do not use erythritol in this frosting.  The cooling sensation would not be welcome in this instance.  Unless you get your hands on some of that special erythritol for baking- the powdered kind.  That might work better.

Stay tuned for more GF birthday party recipes, including brownies, and raw vanilla cake bites.  XoXoGFG

Grain-Free, Sugar-Free, Maple Flax Cake/Bread

It's a good thing I didn't wait any longer to snap a pic of this delish bread/treat- as of this morning there is only a tiny slice left and I just made it! 

Although this came out great and is definitely a maj success- you could also call it a ginormous failure if you wanted to.  I set out to make maple scones people- yeah- totally the opposite of this.  Once I combined the ingredients I realized it was wayyyyyyyyy to wet and soupy, and unless I wanted to add a sh*t ton more flour and risk ruining the whole thing, I may as well just make a cake instead.  Glad I did- because this is ridiculously good.  Even better with some fruit spread or (soy free) earth balance.  This could either be a great dessert (with some SF icing) or even a fun breakfast- it's pretty healthy!  Or use it to make french toast or bread pudding.

Grain-Free, Sugar-Free Maple Flax Bread/Cake
1 cup almond flour
1/4 cup coconut flour
1/4 cup ground flax meal
2 tsp baking powder
1/4 tsp salt
4 room temp eggs, preferably pastured
1 cup maple syrup, or SF maple syrup if you can tolerate it, or SF Torani/DaVinci maple flavored syrup***
2 tbsp oil (I used walnut but go ahead and used liquified coconut, grapeseed, etc)
1 tsp vanilla extract

Mix your dry ingredients really well with a fork or whisk, taking care to get those pesky coconut flour lumps out.  Then mix your wet ingredients and combine.  You'll have to mix for a bit as it takes a minute for the batter to pull together.  Pour into greased loaf pan (or even a cake pan) and bake at 325 until a knife comes out clean and the top is golden.  In my oven that took an hour- but we've talked about my crazy oven before!

***So, SF syrup.  I know, this will probably be problematic to some of you.  Main two ingredients are sorbitol and water, followed by natural and artificial flavors.  Sorbitol is naturally occurring in many fruits, like apples, albeit in smaller doses.  It is very slowly metabolized by the body and does not cause blood sugar spikes, and contains a fraction of the calories.  Eating it in excess may upset some sensitive tummies.  I used it and we had no issues.  That said, of course if sugar is not an issue then go for the real stuff, you'll get the added benefit of the nutrients in pure maple syrup.  But use maple syrup! The real thing!  Not that HCFS pancake syrup that costs a buck!  Otherwise, you're much better off using the SF kind. 

And that's it folks.  The addition of the flax gave the cake a bit more structure and also a nice dose of omegas.  You can't taste the flax, it just makes pretty little flecks in the cake.  This will rise considerably from the eggs and baking powder.  Would be awesome with chopped pecans or walnuts too!

Enjoy!  Let me know what you think in the comments :) XoXoGFG

Crazy Good Banana Cake, No Sugar Added, Grain-Free

This is kind of an old-school type recipe.  I felt like my nana throwing together an "ice-box" cake or something.  I don't know why.  Well, I do know why.  It's because my recipe uses a box of instant pudding.  Kinda weird.  And a major Paleo fail.  Will I ever be paleo?  Who the heck knows.  That would mean no more cheese.  Or hummus.  Or peanut butter.  hmmmm…..

anyways, I have had a box of instant no sugar pudding in my pantry forever.  Why I decided to use it today I can't be sure.  All I know is that it's Friday, we are having our usual shabbat dinner, and I wanted to try something new.  Absolutely nothing on Pinterest looked fun in the dessert department (although I've recently found a bunch of yummy looking entree recipes) and even when I searched dessertstalker for Paleo recipes, still, blah.  But I had this god-damn box of pudding and two sad brown bananas, or ninas as S calls them, so that was that.

Crazy Good Banana Cake, No Sugar Added, Grain-Free
3/4 cup almond flour (I've just recently started using the cheapo kind from TJ's that is not as finely ground, it's fine)
1/4 cup coconut flour
1 tsp baking powder
1/2 tsp salt
1 package SF vanilla instant pudding mix
2 overripe bananas, mashed
1 tsp vanilla
2 eggs, preferably pastured
1/4 cup oil (currently I am using walnut for it's favorable omega 3:6 ratio, but grapeseed, coconut, or canola will surely work)
1/2 cup milk, coconut milk, almond milk, etc, or maybe even water (if your bananas are really watery, you may need less)

In a large mixing bowl combine your pudding mix, almond and coconut flours, baking powder, and salt, and stir well to get out any lumps.  In a separate bowl, mix your eggs, vanilla, oil, and mashed bananas.  Add your milk.  Then pour wet into dry and incorporate.  Pour into 8" square cake pan lined with parchment.  Bake at 350.  You know the drill- my oven is from crazy town so check it after 20 min. or so and watch for the top to brown.

The batter for this cake is insane.  And I don't even care much for bananas anymore ever since I stopped eating them.  But holy sh*t it is good.  It's b.a.n.a.n.a.s. people.

In other news, Friday's are my day off- so S and I normally go to playgroup in the morning.  No playgroup today because of Passover.  So we went to the library instead.  Someone take my crack pipe AWAY from me next time I think it's a good idea to take my loud tornado baby to the quiet library.  That girl is louder than the entire pre-school class at our synagogue.  And she could probably eat more than all of them combined too, but that's another story entirely.  But we had lots of fun.  And checked out lots of books.  I wish there were more indoor playground type places around here for little mini-tornados like S.  Like this place in Chicago.

Grain-Free, Sugar-Free Blueberry Coffee Cake

This recipe is almost the exact same as my previous recipe for Caramel Date Cake, with just a few small adjustments.

After considering it for a few days, I thought maybe the dates would be bothersome to FIL and Bro-in-law so decided to go with something a bit more mainstream.  The recipe is such a great base recipe so have fun experimenting!

Rather than dates, I used two cups of blueberries.  After thawing them, I made sure they were thoroughly dry.  Rather than the caramel sauce, I prepared a crumble topping, and also did a swirl of cinnamon throughout.

Blueberry Coffee Cake
for the cake:
1 1/2 cups almond flour
1/4 cup coconut flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
6 eggs
1/2 cup liquid sweetener
1/4 cup oil
1 tsp vanilla
1/2 tsp almond extract
2 cups blueberries

cinnamon swirl:
2 1/2 tbsp butter, melted
1 tbsp cinnamon
1 tbsp granular sweetener

for the crumble topping:
1/2 cup chopped pecans
2 tbsp butter
2 tsp cinnamon
2 tsp granular sweetener

Combine your dry ingredients and use a fork to mix it, ensuring there are no lumps.  Combine all your wet ingredients and then add wet to dry.  It'll take a minute to incorporate, and it will seem too wet at first.  Then add your blueberries and transfer to a greased 9 inch cake pan.  Then, put your butter for the swirl in a microwave safe bowl and melt- and mix in your cinnamon and granular sweetener.  Pour this over the cake batter and use a fork to swirl it through the cake, it looks pretty!  Finally, add the crumble topping.  This is super easy- just pulse your chopped pecans for a moment until the pieces are quite small, add your cinnamon and sweetener and butter and pulse until the butter is about pea size.  Crumble over the top of the cake and bake at 325 until a knife comes out just barely clean.

This is a decadent dessert and if under baked is kind of like a bread pudding.  Feel free to experiment with some yogurt instead of eggs, or even a flax egg!  I'd love to hear about any changes and/or substitutions you make!

This is an awesome unleavened, kosher for passover dessert, but is totally suitable for easter, or any family get together.  I will definitely keep playing with this base recipe and up next I am for sure going to try subbing out some of the eggs with yogurt, and maybe increasing the coconut flour just a bit and decreasing some of the almond flour.  I'm sure some orange zest would have been great in the batter too.

What is on everyone's menu for the holidays?  How will you stay grain/sugar/gluten free?

XoXoGFG

Grain-Free, Gluten-Free, Sugar-Free Caramel Date Cake

For those not in the know, during Pesach, or Passover, it is customary to abstain from eating certain foods, most commonly, anything leavened.  So for the traditional Passover Seder, or meal, you'll usually have an assortment of oddly flavored and textured desserts made of matzah meal, or flourless cakes and cookies.  But you know what?  Most of the GFG desserts I make are pretty much kosh for passover already!

This cake is easy enough to make just to have around the house but also special enough for a big dinner.  I was really eager to try this cake and I just knew it would turn out well- but I made a half batch this time just in case I encountered some hiccups. 

The caramel sauce topping is totally not necessary, but after my success with date caramels, I knew a yummy sugar free caramel sauce was possible.

This came out really moist from all the dates, and it is a bit sweeter than my usual desserts, since I knew that non GFG's would be eating it.  Try it out and see if you like it!

Caramel Date Cake 
1 1/2 cups almond flour
1/4 cup coconut flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
6 room temp eggs
1/4 cup oil or melted butter (I used grapeseed but melted coconut oil, walnut, or canola would surely work)
1/2 cup plus 1 tbsp liquid sweetener (like SF vanilla syrup for sugar free, honey, agave, brown rice syrup, coconut nectar, etc)
1 tsp vanilla
1/4 to 1/2 tsp almond extract
1 cup of chopped dates

for the sauce:
1 cup of water
3 large medjool dates, or 4 or 5 medium ones
2 tbsp butter

In a large mixing bowl, combine flours, baking soda and powder, cinnamon, and salt.  In a separate bowl, beat your eggs, then add your liquid sweetener, extracts, and oil.  Stir well.  Pour wet into dry and mix.  It will look really really wet at first, but the coconut flour starts to suck up moisture pretty quick.  Then add in your chopped dates and combine.  Pour the batter into a parchment lined, or well greased cake pan.  Bake at 325 and start checking at 20 minutes.  This should rise a good amount.  Bake until the top turns golden brown and a knife comes out just barely clean.

For the sauce, bring a cup of water to a boil and drop in your medjool dates, make sure they have been pitted and smushed up first.  Let the dates boil about 10 minutes.  The sauce will have turned dark brown at this point- use a fork to pick out all the fibrous bits and continue reducing. Once it's thickened up, drop in your butter and stir like crazy.  In fact, you should really stir like crazy the whole time so it doesn't burn.  Remove from heat and spoon over your cooled cake.  Another option would be to use a toothpick to poke lots of holes in the cake and pour the sauce over it, so the cake absorbs it.

I hope you try this cake, it would make a wonderful easter dessert too!  I really feel like the almond extract adds a really important extra layer of flavor, so don't leave it out.  If you wanted to lighten this up a bit, I have a feeling that greek yogurt could stand in for much or even all of the oil.  Or try half flax/chia egg and half real eggs.  Let me know if you do make substitutions and how they turn out!

Don't have any suitable sugar free sweetener?  You can make your own syrup pretty easily by mixing your preferred sweetener, stevia, xylitol, erythritol, etc, with nut milk or water.  Not into dates?  Try canned pineapple, strawberries, cherries, or blueberries!  Happy eating! XoXoGFG

Grain-Free, Sugar-Free Chocolate Mug Cake

Hmmm.  What do you get when you combine chocolate, a mug, and a microwave?  The ubiquitous chocolate mug cake that has been making the interweb rounds of course!  (CCK is probably the most popular example)

I am not the first person to try making one of these bad boys.  In fact, I've tried my hand at it a few times already, without much success.  I blame prior failures to the wrong ratio of flour : liquid. 

This time was very, very different.  My only disappointment is how puny the serving size was, well, in comparison to my enormous coffee mug I guess.    This super fast and super yummy treat is the answer to my chocolate-covered prayers.  Make this NOW! 

Grain-Free, Sugar-Free, Chocolate Mug Microwave Cake
2 tsp coconut flour (yes teaspoons)
1 tbsp, plus 2 tsp cocoa powder
1/4 tsp baking soda
pinch of salt
1 tbsp oil
1 1/2 tbsp sugar-free vanilla liquid sweetener, or plain sugar-free liquid sweetener plus a drop of vanilla extract
2 tbsp (nut)milk
a few sugar-free chocolate chips if you have 'em, or some chopped nuts

Into a mug goes your coconut flour, cocoa, baking soda, and salt.  Mix very well.  Then add your oil, liquid sweetener, and 1 tbsp of your milk.  Mix well and see how wet the mixture is.  You want it pretty soupy since it's coconut flour, so add the next tbsp of milk if it looks a little spongy still.  Throw in your choc. chips or nuts and then microwave for one minute.  Mine was still pretty undercooked at one minute, but your microwave may be stronger than mine, so check after a minute.  Since there's no egg, it won't hurt if it's a little underdone!  If you wanted to try it out using vanilla creme stevia, that's a great idea as well, you'd just need to experiment with the amount of nutmilk you use.  The best part is, if you ruin a couple batches, it's no big deal, you've hardly used any ingredients!

Have fun with this one!