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 coffe 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.

Revisited Recipe of the Day:

Chocolate Beet Layer Cake - for when you want a whole cake

Nutella Swirl Banana Muffins

I found another way to eat Nutella for breakfast.

Saying of the Day:

When Breakfast gets boring, just add Nutella.

Seriously guys, it's true.

When, a couple of days ago, I felt as though my breakfasts were getting a bit boring, I used some of my delicious Date Sweetened Nutella to whip up a batch of Banana Muffins with a Nutella swirl.  Ummm, yum.

Boring breakfast no more!

And... just to make things even awesomer (because that's totally a word), these muffins are also:

• sweetened only with fruit
• vegan (when using vegan yogurt)
• whole wheat
• super easy 
• can be frozen for quick breakfasts

I think I know what you'll be baking tomorrow!

Nutella Swirl Banana Muffins

• 1/2 cup whole wheat pastry flour
• 1/2 cup spelt flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 2 tbsp ground flax
• 2 ripe bananas
• 1/3 cup plain yogurt (greek, vegan, etc)
• 1/2 cup milk
• 3 tbsp date paste
• 1/4 cup Date Sweetened Nutella or regular Nutella

Preheat oven to 350F.  Place dry ingredients in a large bowl, and mix together.  In another bowl, mash bananas.  Add yogurt, milk, and date paste.  Add wet ingredients to dry and mix until a smooth batter forms.  Scoop batter into lined muffin tins until about 3/4 cup full.  Add a dollop of Nutella and swirl a bit.  Bake for 15 minutes.  Store in airtight container for up to 4 days, or freeze to laste longer.  Recipe makes 10 muffins.

Muffin + Banana + Nutella = Best Day Ever!

Revisited Recipe of the Day:

Not Your Average Blueberry Muffins

The Blog's First Birthday! Let's Celebrate with Cake!

I can't believe it.  I've been doing this blogging thing for one whole year.

On this very day of 2012, I decided I wanted to start doing this.  I baked my first recipe from scratch, took pictures of it all on my own, and posted it onto the blog I had just created.  Let me just say, one of the best decisions of my life.

Over the past year, I feel I've grown so much in so many ways.  I think my writing is stronger, my photography is stronger (though these pictures aren't quite my best), I'm happier, and I'm much healthier.  And I can't forget the part about how baking/cooking has truly become a part of my life.

To celebrate this awesome day, I've tackled one of the creations that started my healthy baking journey:  A Chocolate Beet Layer Cake (I talked about it a bit here).

I tried this cake first in California and fell in love with it.  It's been my goal since then to recreate it, and I think I've finally done it.

I give you the richest, fudgiest, most delicious, healthy Chocolate Layer Cake you have ever had.

Chocolate Beet Layer Cake
(makes 1 2-layer 8" cake)

• 400g raw beets, peeled and cut into thin slices (I used a mandolin for this)
• 3/4 cup applesauce
• 1/3 cup date paste (detailed instructions on making this can be found here)
• 3/4 cup buttermilk
• 3/4 cup egg whites
• 3/4 tsp vanilla extract
• 1 1/4 cup spelt flour (all purpose should also work)
• 1 tbsp baking powder
• 1 1/2 tsp baking soda
• 3/4 tsp cinnamon
• 3 tbsp cornstarch or arrowroot
• 1/2 cup extra/special dark cocoa powder (I used this kind)
• 1 recipe of Chocolate Banana Frosting (when on the cake, the banana taste is not very prominent)

Preheat oven to 350F.  Combine beets, applesauce, date paste, buttermilk, egg whites and vanilla in the bowl of food processor.  Process until completely mixed and smooth.  In a large bowl, mix together dry ingredients.  Add beet mixture to dry ingredients and mix until combined.  Pour batter equally between two 8" circle pans (you may have some extra batter, use it to make cupcakes!).  Bake for 30 minutes, until a toothpick inserted comes out clean.  Let cakes cool before removing from pan.  Place one cake on a large plate, and spread a thin layer of frosting on the top.  Top with the other cake and spread remaining frosting all around.  If desired, top with some mini chocolate chips like I did.  Store cake in fridge.  Recipe makes 8-12 slices.

I can't thank you guys (my readers) enough for everything you've done to keep this blog going.  Every time you tell me you liked a recipe, leave a sweet comment, or even as much as visit a page, it puts a smile on my face.

Thank you so much for everything!

Revisited Recipe of the Day:

Sweet Potato Beet Cake