Have you ever wanted to eat an entire cake all by yourself?
I certainly have. In fact, I often daydream about diving fork-first into a decadent, chocolate-y, melt-in-your-mouth cake. In these daydreams the cake is never-ending, as well as the deliciously rich icing that I continually lick from my fork…
Yes, these daydreams are pretty naughty. And thankfully I don’t actually enact these daydreams every time I have them or I would be around
500 1,000 pounds. However, every now and again I do think it’s important (or at least OK) to splurge and enjoy something really delectable and naughty
So when my cake-eating daydream struck with a vengeance a couple of days ago, I just had to respond. It had been a while since I’d had cake and, try as I might, nothing else was hitting the spot. In order to satisfy my cravings, I knew exactly what I needed: something chocolate-flavored with warm, gooey, melted chocolate in every bite, and a rich caramel-like icing. Knowing this, I set to work, trying to keep this treat as healthy and allergy-friendly as possible, but still sweet enough to satisfy my cravings and keep those pesky daydreams at bay (at least for a little while).
With this beautiful, messy little cake, you won’t have to feel guilty for splurging! It’s made from healthy, whole ingredients and it’s individually sized so you won’t be tempted to eat way more than you should. This is especially important for me because I have a tendency to eat and eat until all the food is gone; it doesn’t matter if it’s enough food to feed a small village–if it’s in front of me (or in my vicinity), I’ll finish it off.
When I first decided to make this cake, I chose to make two small layers so that I could coat the entire cake with icing and add a layer of icing in-between.
It took a lot of restraint on my part not to eat the cakes straight out of the oven….
But as hard as it was to wait, I kept reminding myself that the brownie-like cakes would be even better with icing! I don’t know if you can see it very well in the picture below (my photography skills need some improvement), but the chocolate chips in the cake and the extra layer of icing in the middle really sent this cake over the top! I was craving decadence and that’s exactly what I got!
If you prefer to make one larger cake (rather than making 2 smaller layers), this recipe is just enough to completely fill a half-cup ramekin. However, I haven’t tried it myself so you may have to adjust the cooking time to ensure that it cooks all the way through. You could also use this recipe to make cupcakes, but you’ll probably want to make less icing. Or, if you’re like me, just go ahead and make the full recipe for the icing and eat the leftovers straight from the bowl (just remember to lick the bowl clean when you’re done).
- ~~For the cake(s):
- ⅓ cup rolled oats, ground into flour using a food processor or a coffee grinder (measure before grinding)
- 1-2 Tbs. coconut sugar (adjust depending on how sweet you want it to be–I was craving sweetness and put 2 Tbs.!)
- 1 Tbs. cacao powder
- 1 tsp. flaxseed meal
- ½ tsp. baking powder
- pinch sea salt
- 2 Tbs. almond milk
- ½ Tbs. unsweetened applesauce
- 2 tsp. coconut oil, melted
- 1 tsp. almond butter
- ½ tsp. vanilla extract
- few drops liquid stevia (optional)
- 2 tsp. cacao nibs or 1 Tbs. vegan chocolate chips (or carob chips)
- ~~For the icing:
- ½ tsp. coconut oil, melted
- 2 Tbs. almond butter
- 1 Tbs. lucuma powder
- ¼ tsp. vanilla extract
- 6-8 drops liquid stevia
- pinch sea salt
- Preheat your oven to 350 degrees F. Grease the ramekin(s)* with coconut oil or line with parchment paper.
- To make the cake: In a bowl, combine the dry ingredients (the first 6 ingredients: oat flour through salt)
- In a separate bowl, combine the wet ingredients (the next 5 ingredients: almond milk through vanilla extract)
- Pour the wet ingredients into the dry ingredients and stir just until combined. If you want your cake sweeter, add a couple drops of liquid stevia (feel free to taste the batter first–just try not to eat it all before it goes into the oven!). Finally, stir in the cacao nibs or chocolate chips.
- Pour the batter into your ramekin(s) and place in the oven. Bake for 15-20 minutes, or until a toothpick inserted into the middle comes out clean.
- While the cake is baking, prepare your icing: Blend all of the ingredients together in a bowl and place the icing in the fridge to allow it to thicken, which will make it more spreadable.
- When the cake is done cooking, remove it from the oven and allow it to cool. When the ramekins are cool enough to handle, carefully remove the cake layers (I did this by covering the top of the ramekins with my hand and gently turning them upside down), and place the cake on a rack to cool off.
- When the cake has cooled and the icing has had time to thicken, ice the cake and be sure to lick your fingers. Top with more cacao nibs or chocolate chips (optional).
- Serve and enjoy!
**This frosting is based on Lou’s Quick “Nut Cream” Sauce. When she posted the recipe for this on her site (fridgescrapings.com), I made it that night, and many more times over the next few days. If you haven’t been to her site before, you should definitely check it out! Lou comes up with the most innovative and amazing foods, and her passion and curiosity are simply inspiring!