Melissa (weeona) wrote in vegancooking,
Melissa
weeona
vegancooking

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Low calorie deliciousness - single serving brownie/cake

Soooo... first post! Yay.

I've got a wicked sweet tooth and I love baked goods. So much that I tend to have one as a treat every night (even when dieting/losing 60 lbs!). I played around with recipes online, tweaking them and blending multiple ideas together until I came up with this - my favorite dessert. It's incredibly nutritious, healthy but is fudgy, dense and super delicious!
Plus, without toppings, it's only about 105 calories with around 10 grams of protein. Take THAT non-vegan Vitatops.

Here we go! I use a food scale so the measurements in grams are the most accurate.

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Peanut Butter Protein Browniecake
Makes one good sized serving.

5 grams (@3/4 tbs) defatted peanut flour (get at Trader Joe's or online, can sub ww pastry flour or white flour if you don't have peanut flour)
5 grams (@3/4 tbs) whole wheat pastry flour (NOT bread flour)
10 grams (@ 1.5 tbs) brown rice protein (I use chocolate Jarrow brand)
7 grams (@1.5 tbs) good quality cocoa (I like Droste)
1/4 tsp or so baking powder
1/8 tsp or so baking soda
1/2 - 3/4 tsp stevia powder (I use NuNaturals with maltodextrin. You want the equivalent of 2 tsp to 1 tbs sugar sweetness. If using drops, it's 7 drops = 2 tps sugar)
22 grams (1.5 tbs) pumpkin puree (not pie mix - can sub mashed banana)
1/4 tps each vanilla, maple, imitation butter, chocolate extracts (if you only have vanilla, that's cool - I'm just a little bit addicted to extracts!)
dash of cinnamon and sea salt

Preheat toaster oven or regular oven to 350. Mix dry ingredients together. Add pumpkin, extracts and enough water to make the batter thick and creamy - not super stiff and overly sticky and not watery. I use about 2-3 tbs, I believe. Think brownie batter, not cake batter. If you do too much water, the texture will just be cakier, no big whup. I like mine dense and fudgy like whoa so I prefer less liquid. If you're a cakey brownie person (HISS) just aim for a thinner consistency.

Plop into a little mini cake tin or a couple cupcake tins that have been sprayed lightly with cooking spray. Bake about 10-15 minutes. I like to leave mine in the toaster oven for a few minutes after the timer dings, this seems to help the cake finish baking entirely without drying out/burning. When a toothpick comes out mostly clean, you're golden. This is fudgy so you'll get a little bit of batter on the pick sometimes.

While the little dude is chilling in the oven for that few minutes after it's baked, make up this easy ganache.

Ganache:
1 tbs (5 grams) good quality cocoa
dash of stevia (seriously, a dash! like 1/16 tsp)
dash of vanilla

Blend with about 1/2 - 1 tbs water until you have a thick, melted chocolate texture.

Pull cake out of the oven and spread with ganache. Place in the freezer until cold.
I like to top mine with 1 tbs of reconstituted PB2 or a half tbs of coconut butter/nut butter for a really amazing treat. Fudgy browniecake, medium thick layer of semi-sweet, dark chocolate ganache and then the creamy peanut/coconut butter = epic noms. Definitely do at least the ganache topping.

Nutritionals (based on my brands of ingredients):
Brownie alone - 105 calories, 2 grams fat, 11 grams protein.
with ganache - 120 calories, 3 grams fat, 11 grams protein.
with ganache and 1 tbs PB2 - 143 calories, 4 grams fat, 14 grams protein.

Enjoy! This takes me about 5 minutes to whip up, 10 to cook and about another 10-15 to chill. I really like having a fresh baked goodie at night AND the fact I have to be not-lazy if I want dessert (since I bake only one a night) means portion control is easier. They DO freeze and defrost well, though, if you chose to double the recipe and bake two at once. ;) Or want to eat two. I'm not judging. These things are GOOD.
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