Omg, omg, omg I cannot believe how good this cake tasted. Like honestly it tastes way better than the picture above. It doesn’t even begin to do it justice. When I tasted this new recipe I was like okay..did someone trick me and replace all of the ingredients with a pile of butter, sugar and white flour? What’s going on here? That’s how delicious this quick cake for one is. It’s also topped with virtually sugar-free caramel sauce(it tastes delicious,no joke) and pecans. Seriously if you love chocolate cake just go out right now and get all of the ingredients for this. You will be amazed. And guess what? This cake contains 15.5g protein! For the whole cake plus caramel and pecans it’s a mere 234 calories. This cake is so healthy you can eat it for breakfast or dessert everyday and never feel guilty! You have no excuse to deprive yourself of chocolate or cake anymore! Alright, now that I have finished being extremely enthusiastic I will finally give you the sacred recipe to this decadent chocolate cake…
1/4 cup water
1/2 cup splenda (or sweetener of choice, I would use less if using stevia)
1/4 tbsp molasses
2 tbsp butter or margarine (I used vegan margarine)
1/2 tsp vanilla extract
1 egg yolk beaten (yolk only!)
Combine all ingredients in a small sauce pan and bring to a boil for about 1-1:30min stirring constantly as it bubbles. Once everything is smooth and creamy take off the heat. You can now use this immediately or pour into a small bowl and let it thick to an almost peanut butter like consistency in the fridge overnight like I did.
Original Caramel Sauce Post: http://yourlighterside.com/2013/01/easy-sugar-free-caramel-sauce/
*Note recipe makes a little over 1/2 cup of caramel sauce. I know it’s tempting but don’t eat the whole bowl at once..haha.
1 tbsp oat flour
1 tbsp vanilla trutein (or another protein powder of choice but I highly, highly recommend this! It adds sweetness in itself)
1 tbsp cocoa powder
A tad less than 1/2 tsp baking powder
dash of salt
1 tbsp + 1/2 tbsp egg whites
1 tbsp unsweetened vanilla almond milk
2 and 1/2 tbsp plain greek yogurt
1 tsp melted coconut oil
3 drops stevia extract (or another sweetener to taste. (you may need more if your protein powder is less sweet) The batter should be quite sweet, it will become less sweet after cooking).
3/4-1 tbsp caramel topping
2 pecans crushed
Directions: Spray a small ramekin or mug with cooking oil well. Add in your dry ingredients, stir to combine. Then add your wet ingredients and half of your crushed pecan pieces. Once batter is smooth and creamy it’s ready for the microwave! Place in the microwave for 1min 40secs (this could be more or less depending on your microwave. Just make sure to not overcook it! It should be quite soft when it comes out). The cake will puff up a lot in the microwave but will sink when removed, don’t worry this is normal! I like my cakes dense so I don’t add too many egg whites(then they get that awful eggy taste!). Now use a knife to cut around the edges and turn your cake upside down onto a plate. Top with caramel sauce and the rest of your crushed pecans..maybe even a strawberry! Enjoy!
*Note trutein likes to absorb water more than some other protein powders so if you want, add your almond milk last and add a little less if the batter looks too runny just to be sure.