Recipe: Mini Chocolate Cakes (For Two)

30 May

Mini Chocolate Cakes (For Two)

 
Frosted with my Chocolate Avocado Frosting

Imagine you’re faced with a problem:

 
You want cake.  As in you really want it.  You’re trying to be healthy, though, and you’ve been doing a really good job.  You’re proud of yourself and you’re determined not to ruin all your hard work with some stupid craving.
 
Yet, that craving won’t go away.  You think about making a whole cake, maybe a healthier recipe.  That sounds good, but you don’t trust yourself with the leftovers.  What’s going to stop you from eating three pieces all by yourself?  Now you’re getting worried because you don’t know what do.  All you want is some cake!
 
Here is the solution to your imaginary problem (which may not be so imaginary):
 
Mini Chocolate Cakes that serve only two.  They’re super easy, super healthy, and they leave you with absolutely no tempting leftovers.  Perfect!
 
Let’s take a closer look, shall we?
 
These cute little cakes are completely fat free, but don’t have that gummy texture.  They’re as light as a cloud thanks to the added cornstarch and buttermilk.  Also, you can easily make to the recipe gluten free by using gluten-free oats to make your oat flour.
 
Last but not least, the whole entire recipe is only 150 calories (and 5 grams protein).  That means that you totally don’t have to share (I didn’t).
 

Next time that cake craving hits, you are so going to be prepared.

Mini Chocolate Cakes for Two

  • 3 tbsp oat flour (make your own by grinding oats in a coffee grinder or blender until they’re a flour)
  • 1/4 tsp baking powder
  • 1/2 tsp cornstarch or arrowroot
  • pinch salt
  • 1 tbsp + 1 tsp cocoa powder
  • 1/4 tsp baking soda
  • 1 tbsp applesauce
  • 3 tbsp buttermilk (to make vegan, use soymilk to make homemade buttermilk)
  • 2 tsp honey or agave
  • 1/4 tsp vanilla
Preheat oven to 350F.  Mix together dry ingredients in a small bowl.  Add remaining ingredients and mix until a batter forms.  Pour batter into 2 greased muffin tin cups.  Bake for 7-9 minutes until a toothpick comes out clean.  Serves 1-2.

 
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