Double Chocolate Birthday Cake For One

Sunday was my daughter Jade’s third birthday!

All my life, I’ve heard my elders say how fast time flies with kids, and it truly does. I can’t believe she’s already three!

While she has yet to completely appreciate what a birthday is, she does understand that she receives new toys and cake, and, in her case, there’s absolutely NO substitute for chocolate…..

Mommy’s homemade chocolate cake fit the bill perfectly.

What you want: Dense, chocolaty, rich, and delicious cake with a creamy, fudge-y frosting…..

What you get: Dense, chocolaty, rich, and delicious cake with a creamy, fudge-y frosting…..but it’s HEALTHY!

The cake is made from ingredients that we all often eat for breakfast, such as buckwheat, oats, and orange juice. The frosting is creamy and chocolaty and rich and, oh yeah, SUGAR-FREE!

Now, I’m often misled when I see those words. I expect to go to a recipe and find no sweeteners of any kind, but most times, there is still honey or something of that nature. I know, I know, technically, it’s processed sugar-free, but this frosting truly is sugar-free…..and honey-free, and maple syrup-free, etcetera, etcetera.

It’s everything I (and a chocolate-obsessed three-year-old) could want….and that’s a good thing because that’s about how many it serves.



1/4 c. buckwheat groats, ground into flour (you could also use all oats)

1/4 c. rolled oats, ground into flour

1 T. coconut sugar

2 T. + 2 t. cocoa powder

1/4 t. baking powder

1/8 t. salt

2 t. chia seeds, ground a bit

1 T. maple syrup

1/4 c. milk (almond, coconut, or goat)

1/4 c. orange juice (you could also use all milk, but I enjoy the added sweetness and the slight orange flavor from the juice)

1 T. oil (grapeseed, coconut, almond, or avocado are your best choices)

1 T. yogurt (vegans can use an alternative yogurt such as coconut or almond, another tablespoon of oil, or a tablespoon of applesauce)

2 t. vanilla extract

1/4 t. almond extract

2-3 T. dark chocolate, chopped (optional, but delicious!)

Preheat the oven to 350 degrees. Mix all of the wet ingredients together (maple syrup, milk, juice, extracts, oil, and yogurt) along with the ground chia. Let that stand for about 5 minutes while you mix all the dry ingredients together (buckwheat and oat flours, coconut sugar, cocoa, baking powder, salt). Mix everything (including chocolate, if using) until combined. Split the batter between two small (about 3 inches in diameter) ramekins that have been oiled and floured (for easy removal). Bake for about 25 minutes (or until a toothpick comes out clean). Baking it a bit under the time will leave it fudgier, and it won’t hurt anyone because the batter is vegan (no eggs). While the cakes are cooling, make your delicious frosting!


1/4 c. milk (a milk with a bit of fat works best, such as almond, coconut, or goat)

5 large, soft dates

4 T. cocoa or carob powder

pinch salt

1/2 large, ripe banana

1 t. vanilla extract

2 T. coconut oil, melted

Warm the milk and place the dates in it. Let the dates soak in the milk for about 30 minutes. Throw everything into the food processor, and process until smooth and creamy.

You are now ready to begin assembly….

Remove the cakes from the ramekins. Place one cake onto a plate….

Frost the middle….

Top with the other cake…

Frost the entire outside of the cake (I just used a spoon for this)….

This far exceeded my expectations, and Jadie loved it!

Topped with sprinkles, candles, and love…

Happy Birthday Jadie Baby!

What has been your best birthday memory ever?

I recall going ice skating with a bunch of my friends when I was an early teen….and falling….A LOT.

Shared with: Keep It Real Thursday, Gluten-Free Friday, Wellness Weekend, The Pennywise Platter, Fight Back Friday, Healthy Vegan Friday






  1. Kinzie says

    I’m the first-born grandchild, and my grandparents doted on me excessively. When I turned 13, I had a big pool party with 8 of my closest friends, then they had us all picked up in a limousine and we were driven to the town square, where we all acted a fool and had our pictures taken. Big fun. :)

  2. Denise says

    I just made this cake for my birthday — after being diagnosed with numerous food allergies/sensitivities, I haven’t had cake in years, but I was able to make yours with only one modification (used carob instead of chocolate), and it was great! I ate the whole thing in one happy sitting. Thank you so much for posting this recipe! :-)

    • Lauren says

      That’s great to hear Denise! I’m happy to help another fellow allergy sufferer. 😀 Thanks for your comment!

  3. Hillary says

    This looks great! My son is turning one in May and we have recently changed our eating habits to completely Vegan. Needless to say, we have a pretty a big learning curve and a lot of nay Sayers. So I would love to ‘wow’ them with a healthy, vegan, yummy cake. The only problem is that I’m having about 35 people to the party. From the looks of it this is a single serving. Is there a way to make this bigger? I mean do I have to really do this recipe times 35,? Ha! Surely there’s an easier way. Thanks in advance. :)

    • Lauren says

      Hi Hillary,

      I’m happy to try to help, but I haven’t made this any other way than what is posted…I would think multiplying it by 4-8 times would be sufficient?… :-)

    • Lauren says

      Hi Chelsey,

      Unfortunately, I don’t know the measurement of actual flour, but it would probably be around the same amount or just a bit less. :)


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