|Moist & delicious chocolate cake-for-one|
I’m back! Did you miss me? Did you even notice I was gone? I took a little vacation – first to D.C., for National History Day and then on to Las Vegas for a little R&R with the family (by the way, did you know the flight from Baltimore to Vegas is five hours long? That makes for a very long trip, especially when you are stuck in the middle seat, with the aisle seat occupied by a woman who is VERY put out the two times you ask her to let you out to use the bathroom. And then proceeds to put her feet under the seat in front of you. And her shoes next to your purse. Geesh, didn’t this lady ever hear of personal space? But, I digress….)
Anyway, I had a lovely time bonding with The Redhead (I taught her how to properly shop in Vegas. And lay out by the pool. I’m good for teaching my girls such important things in life, if nothing else) and also spent time with my dad and step-mom and my cousin and her boyfriend (because the family that gambles together stays together, you know. Okay, just kidding. I didn’t even hit the slot machines that much – there were too many entertaining Europeans to watch as we wandered about the resort.) Fortunately, I managed to avoid a migraine during my travels (hooray!) Unfortunately, all that travel time left me with muscle spasms in my back that kept me in bed or on the couch for four days after we returned home. I think I’m out of the woods now, but of course I spent a lot of time eating while I was laid up nursing my painful back and thus I decided to try and tweak a favorite recipe to make it gluten free and sugar free and, hopefully, migraine-inducing free.
A few years back my sister-in-law shared a recipe for “The World’s Most Dangerous Cake” or something like that. Basically it is a recipe for a chocolate cake for one, and is sinfully delicious. However, after last summer’s revelation that sugar and gluten trigger my migraines, that recipe has been off-limits for me. Until I learned about oat flour. And Stevia. And Greek yogurt. With a few minor changes I created a delicious, moist, chocolaty treat that is (almost) guilt free, and, hopefully, won’t trigger migraines. And, just for you guys, I even took the time to measure my ingredients so I can share with all of you here. I hope you enjoy, and, please, be sure and let me know how you like it!
Gluten-Free, Sugar-Free Personal-Pan Chocolate Cake
1 Cup Oat Flour (don’t go out and buy special flour – make your own by grinding old fashioned oats in a blender – or your Magic Bullet – until they reach a powdery consistency. Voila! You now have oat flour)
|This is all you need to make gluten-free flour|
¼ Cup Stevia
¼ Cup Cocoa
2 Tablespoons Honey (for a special treat, try a berry flavored honey – I used blackberry honey)
¼ Cup Plain Greek Yogurt
¼ Cup Egg Substitute
¼ Cup Water
In a large, microwavable mug combine dry ingredients. Add honey, yogurt, and egg substitute. Add water and mix until all dry ingredients are well combined and batter is smooth (as you can see in the picture above, I didn't quite get all the dry ingredients mixed completely. It was still tasty). Cook in microwave on high for two minutes. Check for doneness. If necessary, cook for an additional thirty seconds. Let stand.
Enjoy while cake is still slightly warm!