I love the original recipe, but I wanted something different. This one calls for a bit more ingredients then the original but I feel that it makes all the difference into tasting even more like a dessert. But yet you can still eat it for breakfast. Guilty, I just did, but not a chocolate one.
For a vanilla version of this recipe, sub the cocoa powder for more flour and increase the vanilla extract to 1/2 tsp. You can even use your favorite vanilla protein powder. I’ve actually used unflavored whey (plus increasing the vanilla extract to 1/2 tsp as well) and it comes out delicious.
- 3 Tbsps of [GF] Oat Flour OR All -Purpose Flour (Note: You can use rice flour, but it’s comes out a little more dense)
- 1 Large Egg’s Egg White
- 1 Tbsp of Non-Dairy Milk (I used unsweetened vanilla soy milk)
- 1 Tbsps of Earth Balance Butter, Melted (Or Applesauce, or Oil)
- 1-2 Packets of Stevia
- 2 tsps of Pure Maple Syrup (or try agave, honey)
- 2 Tbsps of Unsweetened Cocoa Powder
- 1/4 tsp of Vanilla Extract
- 1/2 tsp of Baking Powder
- Dash of Salt
- 1 tsp of Ground Flax Seeds (Optional*)
- 1 Tbsp of Dark Chocolate Chips (Optional* – mix into the batter before microwaving)
- Toppings: Chocolate Fudge “Frosting,” chopped nuts, coconut, etc.
Place all wet ingredients into a blender and blend well. The slowly add dry ingredients. Blend again. If you want to add the flax seeds or dark chocolate chips, stir in after blending. Then divide spray down two small microwave safe bowls, mugs or ramekins (I used silicone cupcake liners) with non-stick cooking spray and place cake mixture into sprayed bowl.
Place each bowl in microwave for about 45 seconds- one minute (depending on your microwave). Once done, remove cake from bowl and let cool for about two minutes. Then top it with your favorite frosting or use my chocolate fudge frosting subbing the cocoa powder for chocolate protein powder.
Or if you are making a non-chocolate version, use vanilla or unflavored protein powder. Top with your favorite chopped nuts or coconut flakes and eat!
I even made mini cake pops with this recipe! Simple crumble up the cake, mixing in 1-2 Tbsps of “frosting.” Make into 6-8 balls and add a tooth pick or wooden stick. Melt 1-2 ounces of dark chocolate (or your choice) and dip teach cake pop into chocolate.
Leave cake pop as is or roll into chopped nuts or coconut flakes. Place in fridge for about 30 minutes to let it cool and firm. Remove from fridge and enjoy!
Question: What’s your favorite way to eat cake; slice, cupcake or cake pop? Or do you just skip it all together like my mom and go straight to the frosting?