This cake was created on a rainy day, when my sugar cravings were off the off the charts! I guess the day felt dark, gloomy and I simply couldn't think of anything better to do! I remember the house felt damp and cold. And when I feel cold, I always go for a hot cup of herbal tea. But as I took a couple of sips from my tea, I felt something was missing..."yeah, something WAS missing" I thought. A nice piece of chocolate chip cake is What was missing!! That's what it was.
The thought of having a fluffy, sweet piece of cake with my tea was so nice, got me really motivated to get off the couch and search the kitchen cabinets for possible ingredients. But I knew that I needed to have something that is rather healthy. Something that would be easy on my diet and something that would not require any extravagant ingredients that I would have to go to the grocery store for. So I continued to search the kitchen cabinets, and decided to whip- up something on my own.
So I put a few things together and to my surprise (because I am no baker, by all means!), I made one of the best tasting, moistest, and healthiest chocolate-chip cakes ever! That being said, this cake is "sugar-free" after-all...so you either have to be OK with that, or you may want to add a bit of sugar to it. I personally do not add any extra sugar to any of my recipes. If I find something to be bland, I would get creative with nutritious sweeteners such as ripe bananas, dates or even a bit of raisins.
Here's what what the recipe looks like:
- 3 cups gluten-free quick oats (whole or ground)
- 2 scoops vegan vanilla protein powder
- 1 tsp cinnamon
- 1/8 tsp sea salt
- 2 tsp baking powder
- 1 tsp baking soda
- 2 cups apple sauce
- 1 cup plain fat free plain yogurt
- 2 eggs (or 1/2 cup egg whites)
- 2 tsp vanilla extract
- 1/2 cup mini chocolate chips (optional)
- Preheat oven to 350 degrees
- Line a 12 inch cake pan with parchment paper (spray the pan with Pam before lining it with the parchment paper, that way the paper would stay in place when you're ready to pour the cake mixture into the pan)
- Mix dry ingredients together well in a bowl- set aside
- Mix wet ingredients in a separate bowl- set aside
- Pour wet ingredients over dry ingredients and mix lightly (do not over stir. It's OK if there are some dry lumps left)
- Pour the mixture into parchment lined pan
- Put in heated oven for 30-45 minutes (or until a knife inserted in center comes out clean).
- Once ready, allow to cool outside the oven for 30-60 minutes.
- Can be eaten as is with a cup of coffee or tea, or with a sugar free jam spread or your favorite nut butter.