Mini Chocolate Flax Cake
Serves: 1
I think I have found my new addiction…..mini cakes! I randomly decided one morning that I wanted to try to alter my flax pancake recipe into a cake. I made a few adjustments here and there, threw it in a 10-inch ramekin and baked it. From the moment my lips first touched this cake, I was in pure heaven!! I have made 4 different versions since then (don’t worry, I will be sharing them with you over time!) and each has turned out better than the last! They are extremely simple to make and can be ready in no time!!
I call them cakes because that is what they look like (and taste like!) but they are so healthy that they can be eaten for breakfast, lunch, dinner, dessert or even snack! That is, if you enjoy eating sweet things for any meal of the day like me! 
Extremely moist!! Mmmm….
Fit Ingredients
- 3 tbs (19g) ground flax seed
- 2 tbs (15g) chocolate hemp protein powder
- 1/2 tsp baking powder
- 2 tsp stevia
- 1 tsp cinnamon, optional (but we all know I’ve been on a cinnamon kick!)
- 2 egg whites
- 1 tsp pure vanilla extract
- 1 tbs coconut milk
- 3/4 tsp (3g) coconut oil, melted
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- 1-10 inch ramekin
- non stick cooking spray
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Directions
Pre heat your oven to 350 degrees. Spray your ramekin with non stick cooking spray. In a bowl mix your flax, protein powder, baking powder, stevia and cinnamon (if using). In a second bowl whisk together your egg whites, vanilla extract, coconut milk and melted coconut oil. Mix your wet ingredients into your dry ingredients. Pour your batter into your ramekin and bake for ~23 minutes. Allow to cool for 10-15 minutes before eating.
WOW!!! 100% amazing! I topped mine with homemade peanut cream and cherries for breakfast one morning….it tasted exactly like chocolate pb&j! You could also add greek yogurt on top or your own homemade casein protein frosting! The possibilities are endless!! I usually put mine in the oven right before I shower, then take it out to cool while I get dressed and dry my hair! Yummy!!
Topped with peanut ricotta cream!
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Nutrition: (for entire recipe)
Calories: 211.4, Protein: 17.1g, Carbs: 12.9g, Fat: 12.0g (4g Saturated), Sodium: 121mg, Fiber: 10g (Net Carbs: 2.9g)
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