My mom got me a mini loaf baking pan for Christmas; it makes the perfectly sized single-serve desserts!! This cake and texture came out perfect and I’m so glad the recipe made 3 or else I’d be really sad that I didn’t have more XD The recipe can be used to make 6 cupcakes rather than 3 mini cake loaves.
- 1 cup raw old fashioned rolled oats
- 1 whole egg
- 2 egg whites
- 1/3 cup plain Greek yogurt
- 3 TBSP unsweetened applesauce
- 2 TBSP coconut flour
- 2 tsp vanilla extract
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 TBSP stevia
Rich Chocolate Spread
- 5 TBSP pumpkin purée
- 1.5 TBSP unsweetened cocoa powder
- 1 tsp vanilla extract
- 4 stevia packets
- 1/2 cup lowfat cottage cheese
- 1 TBSP unsweetened almond milk
- 1 tsp coconut extract
- 15-18 coconut stevia drops (or regular)
- 3 TBSP unsweetened coconut shreds
Grind the oats into a flour. Then add the remaining cake ingredients. Blend again. Spray a mini loaf pan with nonstick spray and pour your batter amongst 3 molds. Bake at 350 F for 18-20 minutes.
Make the rich chocolate spread by mixing the 4 listed ingredients. Slice each loaf in half and spread in between.
Make the coconut icing by using a handblender to blend the lowfat cottage cheese, unsweetened almond milk, coconut extract, and stevia drops. Then swirl in the unsweetened coconut shreds. Ice each cake loaf.
For one mini cake loaf before icing: 181 calories; 5 g fat, 24 g carbs (5 g fiber), and 12 g protein
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