I made these cakes because I was craving something sweet. Fortunately, they were not too sweet, just sweet enough!
They are very decadent, and I caution you that the texture is heavy, not a soft, moist cake that you would get in the store or make at home with sugar and vegetable oil. But it certainly is a great substitution for a sweet treat, and you can feel good about it because it is made of nutrient-rich foods. I prefer to make this at home when I am craving a sweet treat, and have something completely decadent and not 100% healthy if I am eating out a nice restaurant. But it is definitely a lovely, guilt-free substitution.
I added to the nutrition by topping it with a dollop of organic creamy peanut butter, and just a smidge of Trader Joe’s organic strawberry spread. Would also be nice topped with a little coconut milk ice cream.
(Makes 4 servings)
Ingredients:
Olive oil in an oil sprayer
1/4 cup unsweetened cocoa powder
1/3 cup honey
3 tablespoons unsweetened applesauce
2 tablespoons olive oil
2 egg whites
1/2 cup white whole wheat pastry flour
2 teaspoons vanilla extract
Directions:
-Preheat oven to 400 degrees F.
-Spray 4 (4 ounce) ramekins with a very light coat of olive oil.
-In a large mixing bowl, mix together all of your wet ingredients (honey, applesauce, olive oil, egg whites, and vanilla).
-Whisk in your cocoa, and finally your flour. Blend well. You don’t want lumps (or at least, very few of them).
-Pour your cake mix into your ramekin(s), and place on a cookie sheet. Slide into the oven and bake for about 12 minutes.
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