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.

DOUBLE CHOCOLATE BIRTHDAY CAKE FOR MOMMY AND ME

CAKE:

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!

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....