Tis the season for treats!
My ever-present sweet tooth has been suspiciously MIA for the past three months due the growing parasite in my abdomen (I say this with jest and love, so please bear with my humor).
In fact, most healthy foods that I’m accustomed to eating, including quinoa and vegetables, have been literally turning my stomach!
I’ve been lucky to get in a green smoothie each day, and even then, the typical sweet way I enjoy drinking my thick, morning drinks has been a total turn-off.
More so, I’ve been drawn to french fries of the fast food nature, greasy hamburgers, Costco pizza (we even purchased a membership to indulge my craving), and drippy eggs. Who AM I??!
When you’re going through something difficult, it’s often tough to see the light at the end of the tunnel, but as I quickly approach my four-month mark, I feel my normal, chard-loving self returning, and with it, my chocolate crush.
While I’m not one for eliminating food groups unless there is an allergic need, I do feel the need to monitor my grain and starch intake. Henceforth, I have been experimenting with various grain-free desserts recently, not the least of which includes these cakes.
I actually made a couple of these for my daughter’s 5th birthday last week, and she (we all) just loved them!
Since she has trouble with both grains and sugar, I made these flourless and added only TWO teaspoons of honey, as well as a bit of stevia, to sweeten the cake.
Topped with a few mini chocolate chips and a dollop of coconut whipped cream (sweetened with only a splash of vanilla), these made for an out of this world birthday cake for her, as well as a great blog post.
‘Home Alone’ for both the Christmas movie, as well as the single serving nature of the recipe, this cake makes an awesome, guilt-free treat!
- 1 egg
- 2 T. unsweetened, organic applesauce
- 2 T. dairy-free milk
- 2 t. honey
- 5 drops liquid stevia
- ¼ t. vanilla extract
- 3 T. cocoa powder
- 1 T. carob powder (or more cocoa powder)
- dash sea salt
- ⅛ t. baking soda
- 2 t. chocolate chips or chopped dark chocolate
- Preheat the oven to 375 degrees.
- In a small bowl, mix the egg with the applesauce, milk, honey, stevia, and vanilla.
- Stir in the dry ingredients (cocoa, carob (if using), salt, and baking soda) until everything is smooth.
- Oil a small ramekin or large mug (I use coconut oil for this).
- Pour the mix into the small ramekin or large mug.
- Top with the chocolate chips.
- Bake 25-30 minutes, until a toothpick comes out clean.
- Cool a bit and top with real or coconut whipped cream and more chocolate chips (if desired), and enjoy!
Inspired by this recipe
I like using my Two-Ingredient Thick and Creamy Coconut Milk in this, as it imparts a natural sweetness.
You can obviously make this just a Home Alone Chocolate Cake and eliminate the cream, but it’s really delicious with it!
What are your favorite holiday treats?