[almost] Fat Free Chocolate Blueberry Cake

Ok, I’m evil, I know it. My first semester teaching started last week and I’ve been SWAMPED ever since. So far: it’s ok. I think I’m pretty good at it, but starting out has been a little emotionally taxing. On top of that, I started my Masters program yesterday, so I’m stretched thin. It’ll all work out, though. Somehow, some way, it always does.

And with that, on to cooking!!

This recipe comes from Susan at fatfreevegan.com, and she’s usually spot-on when it comes to low-fat vegan cooking. It sounds tasteless, I know, but some of the stuff she’s come up with has been awesome. My dad’s birthday was this past week and (since he’s basically against-his-will vegan), I wanted him to have a nice cake that he’d like since he loves chocolate.

The verdict: It’s ok. I followed the recipe to a T even though I saw it was a bit thick after I’d mixed in all the ingredients. It came out a little cornbread-ey and dry, so next time, I’m going to add 1/4-1/2 a cup of applesauce. I mean, you can’t go wrong with AS. AMIRIGHT?

Here’s what you’ll need:

1 1/4 cup whole wheat flour (white whole wheat preferred)
6 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground chia seeds or flax seeds
1/4 teaspoon salt
3/4 cup water
1/2 cup blueberries
1 teaspoon balsamic vinegar
1/2 cup date syrup, maple syrup, or other liquid sweetener
1 cup blueberries (for serving)
additional syrup or agave nectar to taste

Preheat oven to 350 F. In a medium bowl, mix flour, cocoa powder, baking powder, baking soda, chia (or flax) and salt. In blender, combine water, 1/2 cup blueberries, and balsamic vinegar and blend until smooth. Make a well in the dry ingredients.  Add the syrup and the blueberry mixture. Stir until completely mixed.  Pour into an oiled 9-inch round cake pan.

Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely before inverting onto serving platter.

Serve with blueberries on top, drizzled with additional syrup or agave. (I used agave.)

Upsides: It’s pretty, it’s definitely chocolatey, and according to Susan, its: 144 calories per serving and 1.2 grams of total fat.

Downside: It’s a bit dry.

Hope ya’ll have a great week!

– The Kitschy Kitchen

Black Bean Brownies

Ok. So you’re for sure going to think I’m crazy on this, but that healthy, chocolatey SECRET I told you about???

Wait for it…

Wait for iiittt……

BLACK BEAN BROWNIES

Yes, kiddies. I made black bean brownies last night and let me TELL you – ok, yeah, they need a little work. First off, let me say that I tasted zero percent of the beans. Truth. It mainly tasted like a chocolate-banana treat. So no, it didn’t taste like a brownie, but it did taste like a treat. My main issue was consistency. They’re not really supposed to come out the same as a brownie, but really more like fudge-blocks. They’re a good bit more dense than regular brownies, but I’m positive that, with a little change to the recipe, they’d be really good. Next time, I’m going to add a little more cocoa, a little less banana, and a little more oatmeal. All in all – I say try this recipe but with my modifications. It’s pretty good AND it’s not nearly as horrible for you as regular brownies.

 

(Also, I forgot to take the “This is what you’ll need” pic. I was a little excited, ok??)

 

I'm a real cook, not a professional, therefore all I had was two cheap processors!

Ingredients: 15 ounces black beans, drained and rinsed

2 whole bananas

⅓ cup agave nectar (for those of you needing less sugar-per-serving, I’m pretty sure you can use honey)

¼ cup unsweetened cocoa

1 tbsp cinnamon

1 tsp vanilla extract

¼ cup raw sugar (optional)

¼ cup instant oats

Instructions: Preheat oven to 350F. Grease anf 8×8″ pan and set aside. Combine all ingredients, except oats, in a food processor or blender and blend until smooth, scrapping sides as needed. Stir in the oats and pour batter into the pan. Bake approx 30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool before slicing.

 

– The Kitschy Kitchen