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.
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 topping
- 2 Tbsp plain yogurt
- 1 Tbsp vanilla whey protein powder
For garnish
- chocolate shavings, chocolate chips or cacao nibs
- additional blueberries
Instructions
For cake
- Grease a ramekin with coconut oil/butter/ghee and set aside
- In a small bowl, mix all dry ingredients (flours through baking powder). Add in remaining ingredients and stir just until moistened.
- 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
- 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!