December, and the holiday season is upon us. That special time of the year when we all collectively agree to guzzle eggnog and munch cookies in unison, so no one person is guilty of being that trashy fellow with the extravagant sweet tooth. It can’t be just me—everyone loves an opportunity to make and eat extra dessert. Right? Yes, right.
In preparation for the parties and gatherings ahead, I’ve already collected a few recipes to try out. Yule logs...layer cakes...cookies, mostly. But in the midst of all that sugary goodness, it doesn’t hurt to have some healthier sweets. Like, say, mug cakes.
|Not this kind. source|
Searching for a way to use up the leftover erythritol from that sugar-free pumpkin pie, I turned to Foodie Fiasco for some single-serving cake ideas—because, as you can see, she has lots. Coincidentally, I also had some (happily vegan) peppermint Jo-Jo’s on hand. What to do? Stuff that shit in cake! And drizzle it with chocolate! Just logic right there!
|I'm too lazy to even take it out of the ramekin.|
What you see right here is a way to celebrate the glorious culinary combination that is peppermint and chocolate...in one healthy, low-calorie cake. You can even eat it for breakfast. As demonstrated by the page of colorful Sundae comics visible in the above photo. Look, I can do connotation too!
|My pitiful attempt to show you the cookie in the middle.|
So, when you find yourself drowning in eggnog and sweet potatoes and pie, just turn my way and try out this cake. The pure heathiness of this recipe will embrace you and make you believe that yes, there really is a Santa Claus, and he has come to town. Kinda.
Here’s the recipe.
Healthy peppermint Oreo-stuffed cake for one
Adapted from Foodie Fiasco
8 grams • Ener-g egg replacer • 1 tablespoon
60 grams • water • ¼ cup
18 grams • coconut flour • 2 tablespoons
28 grams • nondairy yogurt • 2 tablespoons
2 grams • baking powder • ½ teaspoon
24 grams • granulated erythritol • 2 tablespoons
1 peppermint Oreo or Jo-Jo (use gluten-free if desired)
Melted chocolate, to taste
In a small bowl, whisk together Ener-g egg replacer and water until homogenous. Whisk in coconut flour, yogurt, baking powder, salt, and erythritol until thoroughly combined.
Pour about 1/3 of the batter in a greased ramekin or mug. Place peppermint Oreo in center and top with remaining batter. Microwave for about 1 minute and 30 seconds to 2 minutes. Let cool for five minutes before removing from ramekin. Top with melted chocolate and munch.
|See that down there? That's a peppermint Jo-Jo. Yeah.|
You may notice that this post seems shorter than usual. You would be correct. Just wanted to pop in, share this recipe, and pop right back out. No time for idle chatter—there are cakes to be baked and cookies to be photographed and lattes to be brewed!
|"Honestly, Oprah, after all of this baking and decoration, I'm feeling kind of dead inside." source|