Grain Free Chocolate Cake for One

Hello friends 🙂

It feels like it has only been a minute since I posted last weekend, yet a week has gone by. I can’t believe it went by so fast.

It was raining earlier this week (after I bragged about how it was so sunny during the weekend) so my week started very gloomy but I am looking forward to this weekend.

I had a work related function recently and  we were served with an assortment of delicious cake that I couldn’t resist but take a picture. I was all over that chocolate in middle row and oh, also those cookies in the back.

Other than the cakes above, I am really trying to cut down on my sugar intake (well, at least during the week when my days are really long) so I can maintain my energy throughout the day.

Instead of reaching for sweets, candies and pastries that I (fortunately? unfortunately?) have easy access to for an afternoon snack, I bring snacks from home that are healthier.

The folks at Larabar recently sent me an assortment of snack bars to sample.  I have been enjoying them this week.

I packed a Larabar and a huge apple every day this week.  I ate my snacks below with a big mug of tea 🙂

It’s a satisfying way to take a break and eat my snacks in the afternoon.

My favorite flavors are…(surprise, surprise) Coconut Cream Pie and Chocolate Coconut! I love the taste, the texture and that it’s only mildly sweet.

I’ve also been enjoying this sugar free Chocolate Pumpkin cake. It’s a recipe from Alex’s blog, Spoonful of Sugar Free.

Who says pumpkin is only for fall? I use it year round for baking and for oatmeal mix-ins.

This recipe makes 4 muffins and it’s supposed to serve one. I really enjoyed eating this after dinner with a sweet cinnamon tea.

I like the taste of dark chocolate but I know that not everyone loves dark chocolate. I would suggest adding some sort of sweetener to the recipe if you want it to taste sweet.

Grain Free Chocolate Cake for One

Ingredients

• 1 egg
• 1/4 cup cocoa powder (I used Hershey’s Dark chocolate powder.
• 2 Tablespoons of canned pumpkin ( you can also use sweet potato or butternut squash)
• splash of vanilla extract
• 1/8 teaspoon baking powder
• water
• Optional: 100% dark chocolate bar ( I used Bakers unsweetened baking chocolate}

Preheat oven to 375 degrees. Mix all of the above ingredients together. Then add a splash of water until it reaches the consistency of a thick pudding.

Pour batter into a mini bread pan or a muffin tin (It makes about 4 muffins). If using, chop the 100% dark chocolate bar over the top of the batter. Bake in the oven for about 15-20 minutes, or until a toothpick comes out clean.

I ate the chocolate muffin with coconut butter on top. The actual cake is moist right out of the oven, but the leftovers should be kept in a sealed container to avoid then from turning dry.

This satisfies my chocolate craving without having it being over loaded with sugar.

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Do you like dark chocolate? What kind of chocolate do you prefer?

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