Cake craving gotcha down?

I love cake, and I’m sure there’s a gazillion of you out there who love cake as much as I do. But what’s a girl to do when she gets home at night, has managed to acquire a wicked cake craving, and simply….needs. cake. Or else someone’s gonna get hurt.

Let me introduce our friends: chocolate cake mix + soy milk. It’s this easy: in a little microwave-safe ramekin, mix together a few tablespoons of cake mix and enough soy milk to get a little batter-action going on. I used about 3-4 tablespoons of cake mix. Then, pop it in the micro, zap it on HIGH for about 1-2 minutes, and then (this is key) watch it in the micro for any signs and symptoms of: 1) Over-flowing  2) Over-cooking  3) Explosion.

The benefits? Well, we are still using a processed food item here (cake mix) which in my nutrition-world, is fine for occasional consumption. However, I do know there are people out there where this is a no-no. In that case, I shall lead you to another delicious option and suggest you try this mug cake recipe, which is top-notch delish, and I admit that I’ve been eating this daily for the past week for breakfast, snacks, before work-outs, and just because. But back to our chocolate cake à la soy milk. Yes, the end result will be a little airy and lighter-tasting than your typical cake, but we’ve knocked out a lot of extra fat that comes from the oil and eggs that are frequent flyers in cake-making. I’d like to try making an entire cake this way – just using enough soy milk to cook it. I’m sure you could also use almond or rice milk, as well as non-fat milk or….chocolate almond milk! You could use red velvet cake mix, white cake mix, yellow cake mix (…and now I feel like Dr. Seuss: “One fish, two fish, red fish, blue fish.”). The possibilities are endless!

In other news, I have not posted since I started my new job in July! We’re going to try to change this 🙂 Hope you all have a lovely day – in the Mitten today, we’ve got a gorgeous blue sky and the sun is out, which is rare for early February.

And now…I am off to devour some mug cake and then off to the gym to get my boo-tay in shape for a half-marathon in May. Nothing like registering for a road race to scare you into training 😉

are you ready for your mug shot? mug cake.

Today, I happened to stumble upon this recipe for Paleo Mug Cake a la The Wannabe Chef, and my oh my am I happy that I did. It was perfect because I was craving something that screamed CHOCOLATE and did I get it.

Imagine a single serving cake-like brownie that is actually pretty healthy. Well, my friends, you have come to the right place because this is it. And I don’t know about the rest of y’all out there but I will definitely be making this again when the afternoon dessert craving strikes.

The creator of this recipe calls it paleo, and I’ve been seeing that word thrown around a lot on health food blogs recently. Honestly….I thought paleo was a brand….or something. Until I Googled it and realized that it’s a way of eating. Paleo is basically getting down to our hunter and gatherer ancestor roots with a contemporary twist. No, to eat paleo, you don’t have to go out and hunt your own food or risk your life eating an unknown type of berry, only to find it to be nightlock (sorry, still got Hunger Games on the brain 😉 ). Essentially, eating paleo focuses on very lean meats, lots of plant-based foods – like fruits, veggies, and nuts – and consuming very little dairy and carbohydrates. In my opinion, it seems similar to a low-carb diet while also eliminating processed foods and refined sugars. I do love the idea of eating foods only in their whole form, which I realized I actually do a good job of about 90% of the time, but I’m going to have to do a lil more research on this paleo thing. I do enjoy reading up on these food fads, however, but in the mean time – whether or not you follow a paleo diet – this mug cake is totally rad.

Slam it all down with a lil goblet of almond milk, and you got one happy and satisfied Miss RD 😉

Chocolate Mug-Shot Cake

Taken and altered from Paleo Mug Cake a la Wannbe Chef

1 ripe banana

1 1/2 tablespoons peanut butter (or any nut butter)

1 egg white

2 tbsp. dark cocoa powder

Sweetener to taste, I used a lil stevia (optional)

Chocolate chips! Dried fruit! Sprinkles! Booze if you want a happy hour-esque treat! (optional)

With a fork, mash the banana until smooth. Mix in the peanut butter, egg white, cocoa powder, and sweetener, if desired into the banana smoosh until it is evenly incorporated.

Fold in any mix-in that you’d like into the batter. Otherwise, pour the batter into a mug or other microwave safe container. Only fill the container up to 2/3rds of the way because it will get BIG in the microwave!

Microwave on high for about 2 1/2-3 minutes or until the center is set. Remove from the micro and eat cold, hot, or room temperature. DEVOUR.