I was recently listening in on a local radio program here in Tucson where the hosts were discussing what makes a person 'undateable'.
Some traits people cited were physical attributes noticed immediately, while others were things that came up on the first or second date.
It was kind of funny to listen to, as some people were seriously harsh in their estimation of the opposite sex.
Girls didn't appreciate guys in biker shorts or those that looked as though they waxed too much (which I totally get!), while guys disapproved of seeing 'a lot' of make-up on a girl, as well as those that didn't have a sense of humor.
Some of the traits I used to shy away from were the guys who couldn't maintain eye contact (i.e. checking everyone else out all of the time, either scanning for hotter chicks or buffer dudes), as well as those who came across disingenuous.
One of my favorite traits in any human being, is someone who can openly admit their faults...and no, I don't mean, 'I'm just too generous' or 'I'm too nice'. Hah! I'm talking about the stuff you never want to get out about yourself, like yeah, 'I have a problem with lying, stealing, cheating, etc.' or 'I get really insecure sometimes' or even 'I really wish I didn't have this fungus growing on my neck'.
It's nice to feel like you're leveling with someone and getting down to the true, ugly core, especially if this is someone you're going to be spending a lot of time with.
One trait that I never knew I needed, (but luckily got in my husband!) is someone who takes their health seriously.
PLUS
EQUALS
I dated a few people in the past that I'm eternally grateful NOT to have ended up with because they were so flippant about my obsessive need to eat a healthy diet. I would even say they made fun of me a bit, which definitely irked me at the time, but it would be a total deal-breaker today.
One of my worst traits is how rigid I can be, which basically means I'm pretty inflexible, not the least of which involves my diet.
I heard a popular blogger recently asked if she ever had a 'cheat' day, and I loved her answer...something to the effect of 'why would I with delicious foods like dates to indulge in?'.
I absolutely agree.
Why would I ever eat a white flour, white sugar cake when I could make this sugar-free, guilt-free treat and be better off for it? Eating rigidity at its finest!
Flourless, Sugar-Free Carob Cake with Fudge Frosting (Paleo)
Ingredients
- CAKE:
- ¼ c. carob powder
- ⅛ t. baking powder
- dash sea salt
- 1 egg
- 1 T. applesauce
- 1 T. oil I like grapeseed
- splash vanilla extract
- water or milk if needed to bring batter together
- FROSTING:
- ½ c. cocoa powder
- ¼ c. coconut oil melted
- 3-4 T. maple syrup
- dash sea salt
- ½ t. vanilla extract
Instructions
- Preheat the oven to 375 degrees.
- For the cake, mix the dry ingredient (carob, baking powder, salt) in a small bowl.
- Mix the wet ingredients (egg, applesauce, oil, vanilla) in a separate small bowl.
- Mix everything together, adding a bit of milk or water if needed (I didn't need any).
- Pour the batter into a small, well-oiled ramekin.
- Bake for 15-20 minutes, until a toothpick comes out clean.
- Cool and frost.
- For the frosting, mix all of the ingredients together until smooth (please see the video below).
Notes
Nutrition
Notes:
I like to top this off with some whipped cream and a sprinkle of cinnamon!
You won't use all of the frosting for this small cake, but it keeps well in the fridge! Just be sure to store it in a sealed container. You can also lower the amounts to make less.
If you're looking to lower the fat/calories, substitute another tablespoon of applesauce for the oil.
And...it's kid-friendly!...
Please enjoy the following video showing you how to make the frosting!
donna
Hi lauren really loved your story today. People have such opinions of others. As long as we are happy with who we are as individuals is all that matters and of course how we treat each other. ...with respect for that.
Anyway I noticed carob for the cake but cocoa for frosting. Just checking...that's correct right? Any reason for the combo? Thx. 😉
Lauren
Hi Donna,
I use carob in the cake because there's no added sugar, and carob has a much milder taste that (I think) actually tastes good without a sweetener. Cocoa, on the other hand, is more bitter, so I feel it needs a bit of sweetness. Hope that helps! 🙂
Gabby @ the veggie nook
Wow this cake looks so amazing! I love the ingredients list and that frosting- oh man, I might just make a batch of that and eat out of the bowl!
Undateable- never asks me questions about myself, over-confidence (what are you trying to hide), excessive narcissism, or someone who tries to make you feel like the lesser individual between the 2 of you.. Basically someone who is a little too into themselves haha. I liked your story about finding someone who sees health as important! It's good you figured out what your "must-haves" were, seems like you're incredibly happy for it!
Lauren
Lol, thanks Gabby! Sounds like you have dealt with your share of bad eggs! I hope you find your prince soon girl. 🙂
Mike@TheIronYou
This look so decadent I can't believe there is no flour or sugar!
I love the smile on your daughters' faces, they're so adorable!
Suvi
Hello!
This looks delicious, but I do have one question. I'm curious if I could use something else instead of the coconut oil since I am not a fan of the taste? Could it be any kind of vegetable oil?
Thank you for your answer!
Lauren
Hi Suvi,
Unfortunately, I've only tried the frosting with coconut oil, which is what helps it thicken. You could try melted butter, which has similar properties.
Suvi
Well, I'll have to try things out then. =) Thank you for your reply!
cel
deal breaker: NON COMMUNICATOR! i know guys aren't as emotionally open as we girls are but if they can't honestly communicate i don't know how i can spend a life with them hahahah (i.e.. we need to be able to communicate about living a healthy lifestyle/diet...i agree with you on that one! if you care about your health...then you love yourself enough to love others!)
@celinaeliz on iG 🙂
Mary
I love this recipe because it has basic ingredients that are easy to find, but I only wish that people who share their recipes would stop with the incessant long drawn out stories .It gets exhausting ,I just want the recipe .
Lauren
Mary, your comment is actually quite rude and self-centered. A lot of the reason I write this blog is to journal my life for my family and friends. If you don't like it, go elsewhere.
rebecca
actually your comment is quite rude. when you do a blog especially with comments you should understand peoples feelings and comments otherwise dont put a place for comments. i have had other friends also complain of the same thing. too many things with a recipe..have to scroll down its a pain.
Lauren
I think what you ought to understand is that most small time food bloggers, like myself, are doing this essentially for free. This is my blog, my space to do with what I want, and if you don't like it, you're free to exit. To take the time and leave a negative comment when I'm providing a FREE service to a reader takes some nerve. I've also added a 'jump to recipe' button for those that want to get straight to the recipe, so I'm doing my part to help. I have this blog for family as well as for my children to look back on when they grow up, so I'm sorry to say my priority is NOT a rude commenter.
rebecca
people appreciate your site, i just felt like the other writer was not rude just making a comment. i think when you decide to have a public blog you also need to be able to be able to take comments you may not love. its part of the territory of having a blog. the added button skip to recipe is a nice thing to offer. i love photos and art so i understand...its just that nowadays its everywhere on the internet and people get tired of it. i understand your side also..thanks again for posting...made this times 4 to make it larger for husband and added flax seed ground and only 2 eggs..et. i love recipes like this..good luck..
Lauren
Thanks for writing back, Rebecca. I have to say, I agree with you on what I said to Mary, and if I could change it, I would. I'm happy you enjoyed the recipe here. Take care.
Harvey
I like stories it reassures me that the person giving the recipe is real. I am concerned about added sugar with the maple syrup. Is the cake itself tasty enough without it? I was brought up in a family that did little about health but I am learning and willing to change it. I don’t eat HFCS, gave up conventional flours, absolutely no table sugar no milk or sour cream but some yogurtand looking for ways to make better choices daily. I like stories about people doing their best.
Lauren
Thanks for the comment Harvey. You could try leaving out the sweetener, but given that the cake has no sugar added, it may be on the bitter side. If your sweet tooth is tame, you might enjoy it that way!
Raia
I definitely agree. Why eat junk that will compromise your health when you can have delicious options like this! Thank you for sharing it with us at Savoring Saturday! I can't wait to give it a try. 🙂
Raia T.
Just stopping back in to let you know this was our most popular link so we're all featuring it at this weekend's party! Thanks so much for sharing it, Lauren! 🙂
GiGi Eats Celebrities
FLOURLESS for the win!
Andrea Wyckoff
This flourless cake looks so dreamy! And I love that you were so creative with this recipe!
Lauren
Thank you Andrea!
Kayla Niels
I want to make this but I don't know if you can substitute another pan for a ramekin. I have pans of all sizes. Would a small bundt pan work? 🙂
Lauren
Hi Kayla,
I'm not sure...if it's comparable in size, it probably would (2-3 cups). 🙂
Chloe
This looks delicious! If I'd like to make a larger size to create a cake that could serve 10-12 could I just multiple the proportions by 10 and use a normal size cake pan?
Lauren
Thanks, Chloe! I'm not sure how it would translate to a larger cake. If I were going to do that, I'd probably quadruple it and make it in an 8 x 8 baking dish. Sorry I can't help more!
Chloe
Thanks! Can you please share if you know how long the frosting keeps fresh? I have 2 events in same week so I'm considering making a double batch. Thanks:)
rebecca
you too ...;)
Sandy Messinger
Hi Lauren, I am allergic to chocolate and avoid sugar and wheat - so love using carob for a treat. This was delicious without the frosting! I am so grateful to have found you and thanks for figuring out what to put in it so that this would work. Healthy cake!
Lauren
That's so great, Sandy! What a bummer about the chocolate, but I'm glad you found something here you like!
Luna
Hi Lauren,
I loved your recipe. However, I did replace the conventional egg for a flax egg, since I am cooking very much plant based lately. It took a little bit longer to cook fully and it still stayed a bit fudgy, but all in all I loved the taste. Even though I left the frosting of and had a bit of a bitterness to it due to the lack of sweeting,