100 Calorie Chocolate Cake

By Bailey1_

Ingredients

• 1 cup spelt, white, Bob’s gf, or ww pastry flour (120g)
• 6 tbsp cacao or unsweetened cocoa powder (30g)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup xylitol or granulated sugar of choice (140g)
• 1/2 cup mini chocolate chips, optional
• 1/4 cup yogurt of choice (such as Wholesoy) (60g)
• 3/4 cup water (180g)
• 1/4 cup almond butter, peanut butter, OR allergy-friendly alternative (60g)
• 2 tsp pure vanilla extract

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

Preheat oven to 350 degrees F, and grease an 8-in square or round pan. Set aside. In a large bowl, combine the flour, cocoa powder, baking soda, salt, optional chips, and sweetener, and stir very well. (If your nut butter is not stir-able, gently heat it until stir-able.) In a new bowl, whisk together the nut butter, yogurt, water, and vanilla. Pour wet into dry and stir until just combined (don’t over-mix), then pour into the greased pan. Bake 25 minutes or until batter has risen and a toothpick inserted into the center of the cake comes out mostly clean. (I like to take it out when it’s still a little undercooked, let it cool, and then set in the fridge overnight. This prevents overcooking, and the cake will still firm up nicely as it sits.) If you can wait, I highly recommend not taking a taste until the next day… this cake is so much richer and sweeter after sitting for a day.
—