Instant Chocolate Blueberry Cake for One

Yesterday, I wanted cake and I wanted it right then and there. No waiting around for it to bake, my patience wouldn’t hold out for that. To satisfy my dessert craving without going overboard on portion size, I whipped up a single-serving and instant chocolate cake studded with juicy blueberries and topped with a quick protein yogurt glaze.

Bye bye cravings, you’ve just been satisfied. A bonus – it only took me 6 minutes from start to finish.
This cake is moist, high in fiber and protein and guilt-free. Now that’s the kind of cake I could eat everyday…plus my waist line would thank me πŸ™‚

Instant Chocolate Blueberry Cake for One

Ingredients

For cake
2 Tbsp oat flour
1 Tbsp chia seed
1 Tbsp flaxseed meal (ground flaxseeds, I grind my own)
2 tsp raw cacao powder or cocoa powder
1-2 tsp coconut palm sugar or granulated sweetener to taste or pinch of pure stevia extract
small pinch of sea salt
dash of ground cinnamon, optional
1/4 tsp baking powder
10-12 blueberries (cherries or raspberries would probably work well here too)
1/2 tsp pure vanilla extract
1 egg white, beaten
2 Tbsp non-dairy milk (I used unsweetened vanilla almond milk)
2 Tbsp unsweetened applesauce

For protein glaze toppingΒ 
2 Tbsp plain yogurt
1 Tbsp vanilla whey protein powder

For garnish
chocolate shavings, chocolate chips or cacao nibs
additional blueberries

Directions

For cake
1. Grease a ramekin with coconut oil/butter/ghee and set aside.
2. In a small bowl, mix all dry ingredients (flours through baking powder). Add in remaining ingredients and stir just until moistened.
3. Spread evenly into prepared ramekin and microwave for 1 minute and 20 seconds (may need more or less time depending on microwave, always start with less and add time if needed. Let sit for 3-4 minutes while preparing glaze, then remove from ramekin or serve directly from dish.

For protein glaze
1. In a small dish, combine yogurt and protein powder and stir. Let sit for one minute and stir again until smooth (the lumps should even out after sitting). Spoon over cake and garnish with extra berries and cacao nibs/chocolate chips and serve!

*You could probably bake this at 350 F for about 25 minutes or so until cooked through but I haven’t tried this. If you do, please let me know how it turns out!

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10 thoughts on “Instant Chocolate Blueberry Cake for One

  1. Aren’t instant bakes the best? I have them regularly now on the week-end, and especially like to go for the slightly undercooked chocolate variety! Soooo ooey and gooey, it’s like eating a decadent dessert.

    Your blueberry chocolate version looks very good! I could really go for one, right about now…

    6 minutes, you say, eh? πŸ˜‰

    • I am into the instant bakes again! It had been a couple months for one reason or another since I’d made them – I love those little things, especially a bit gooey and undercooked just like you do πŸ™‚

  2. That first shot has GOT to be one of my favorite pictures of yours to date. Gorgeous, girl! You’re so freakin’ clever! Protein powder as your glaze? Seriously, where in the world do you come up with this stuff?! Spill the beans. I need to know πŸ™‚

    • THANK YOU! You are too kind πŸ™‚ I’ve been adding protein powder + yogurt to things for a while..I can’t remember the inspiration behind the glaze, I know it’s been floating around for a while but it might have been a combo of experimenting with add-ins to my yogurt and I know Sonia/The Healthy Foodie makes the glaze too πŸ™‚

  3. Hmmm so I wonder if multiplying up the dry ingredients and storing in a container for a quick grab would make it 4 minutes πŸ˜‰ Oh yea I’m that lazy some days. This sounds good, I would need to pick up a few of the ingredients. I have been looking for a good snack.

  4. So making this! Can I use whole wheat flour instead of oat? Also, I’m a new baker and don’t have ramekins… About to buy them online, how big are yours?

    • Hi Kammie! Yes, I think whole wheat flour would be fine in this πŸ™‚ I’ve haven’t tried it myself but I assume it would work ok since wheat flour is easier to handle than non-gluten flours for new bakers! My ramekin was about 10 oz, but you don’t have one you can use a mug or coffee cup instead and eat it from the cup! πŸ™‚ Hope this helps!

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