Things I learned this weekend…
First, don’t ask your husband to stir the peanut butter…ever. Those muscles are only for show, evidently.
Two, never ever go grocery shopping on a Saturday afternoon…with your kids in tow. Knowledge I’ve already acquired, but never seem to retain…
…third, when you jokingly want to curse at someone via text, T9word will default to mother fuchsia. Funny, but it doesn’t really get the point across as well.
The final item I learned this weekend is that I will never ever tire of this chocolate cake…
I’ve been making this delicious treat for a while now, and while it may not be the dream dessert for some of you sugar lovers, this is heaven on a plate for me!
This is my typical afternoon treat, usually after a big lunch salad. It took a while to tweak it to perfection and though there are no added sweeteners to the cake, the addition of a small amount of maple syrup in the peanut butter topping really sets the whole thing off.
When eating sugar-free desserts, I find that when you’re working in layers, not every layer needs to have sweetness. In this case, the cake has a moist, soft texture, resembling true cake, but it needs no actually sugar thanks to the lightly sweetened ‘frosting’.
If you don’t tolerate peanut butter, coconut butter is a delicious alternative! My girls enjoy theirs with a dollop of whipped cream, so there are plenty of ways to make this your own. The peanut butter schmear is my fave though.
However, you top this, I hope you enjoy this bite of chocolate bliss!
Single serve, sugar-free chocolate cake with a bitter twist, topped with a creamy, lightly sweetened peanut butter topping.
- 5 T . oat flour
- 1 1/2 T . cocoa powder
- 1/4 t . baking powder
- dash sea salt
- 1 egg
- 2 t . coconut oil
- 1 T . applesauce
- 1 T . fresh orange juice
- 1 t . orange zest
- 1 1/2 T . peanut butter
- 1 T . orange juice
- 1-2 T . milk of your choice , as desired for your preferred consistency
- pinch vanilla powder
- dash cinnamon
- 1 t . maple syrup
- stevia , if desired for extra sweetness
- Preheat the oven to 350 degrees.
- Mix all the ingredients for the cake.
- Pour the batter into a small, well-oiled ramekin (mine holds about one cup of liquid).
- Bake the cake for 15-20 minutes until springy to the touch.
- In the meantime, whisk together the ingredients for the 'frosting', adding more milk as desired for consistency.
- Cool the cake a bit, remove it from the ramekin, and top!
Fat: 28.8 g Carbs: 39.8 g Sugar: 10.8 g Protein: 17.1 g; Nutrition facts based on using one tablespoon unsweetened almond milk in the frosting. WW SmartPoints: 17
This is the vanilla powder I use.
What is your favorite sugar-free treat?