[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


Not your mama’s pizza…

A little birdie (Ok, Billie, over at BillieSueLou’s Blog) told me to use salsa instead of pizza sauce for pizza. Much healthier AND, not surprisingly, delicious! Seriously! It’s like a mexican song in your mouth…. orwhathaveyou…. anyway, here you go:


Step 1: Despite knowing this should probably be step 4 or something, throw shrimp into a pan with Tony’s Seasoning and simmer until they’re cooked. Set them aside to get cold and soggy until you’re ready to use them. :]

Step 2: Chop half a jalapeno, a few mushrooms, and some garlic then throw it all in a pan to smother, or whatever the correct terminology would be, until your house smells awesome.

Step 3: Put salsa on 3/4 of your crust and pizza sauce on the 1/4 your child will refuse to eat anyway, despite your attempts to make that part “normal” and then bribe her, as she will say, “I can’t like it. Buy a good pizza, please.”

Step 4: Add the stuff you smothered to your 3/4 of the pizza and pepperoni to the 1/4 your child will, again, refuse to eat and pretend to gag on while you watch.

Step 5: Finish adding all remaining toppings. This is what your pizza should look like pre-oven.

Step 6: Take pizza out and proceed to burn your mouth on the hot-ass, amazing pizza you have just brought forth into this world. Also, begin process of bribery.

Special notes:

I almost always opt for low-fat cheese because I’m one of those few, freaky people who likes low-fat cheese over full-fat. Honestly, there isn’t really that big of a difference. If the other ingredients are good, then low-fat cheese isn’t going to change anything except your fat and calorie intake. (Awesome!)

Another special note is the crust. You have a few choices here. You can either make your own regular crust (that’s another post for another day), make a whole wheat crust (delicious! And another post.), cauliflower crust (embarassingly good… and another post), or you can take the easy and healthy-route by stopping by Walmart and buying a Mama Mia whole wheat, thin crust. That’s the crust pictured in the recipe. It’s about 100 calories per slice (as opposed to the 180-210 for a regular slice) and it’s crunchy! Take my word on it – Mama Mia is the way to go when you’re crunched on time.