[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


Once upon a time, in a kitchen far far away…

… there lived a girl who turned macaroni and cheese back into dough. She was an expert at making blackened [burnt!] scrambled eggs and couldn’t count how many times and in how many recipes she’d accidently traded sugar for salt.

 Seriously. That was me. I couldn’t cook to save my life. My idea of a homemade meal was Lipton’s Instant Rice (which, honestly, is still frikkin delicious even though it’s not the healthiest choice you could make) and deep fried… well… anything. Coming from the south, and especially Louisiana, the idea of “delicious food” that we’ve grown up with is pretty skewed when it comes to health. At the same time, we demand a lot from our food – mostly flavor. And that’s something that’s not lacking here in Cajun Country. The problem is, that flavor also comes with a heavy dollop of saturated fats, cholesterol, and sugar.

When my parents were told they needed to become fat-free vegans to counteract the horrible (traditional) diet they’d had for years, I grabbed my spatula and armed myself with google and a burgeoning interest in food. Fast-forward two years, and here we are. I’m no professional. I’m not perfect. And sometimes, I just want to get off from work, stop at Popeye’s, and bury my face in a bucket of spicy chicken. But I’m learning and growing and now I’m sharing it with you.

This is not a strict health blog. This is not a vegan blog. This is not a vegetarian/specialty/fat free blog. It’s the culmination of everything I know and love about food. In the time I’ve spent learning about where food comes from, how it’s processed, and how to make it taste AMAZING, I’ll tell you the most important thing I’ve learned – being healthy and losing weight (which aren’t necessarily synonymous) isn’t about sticking to any low carb, low protein, grapefruit-based diet. Living healthy is about eating and preparing as much fresh food as you can. And the best part is – “delicious” and “healthy” aren’t mutually exclusive. :]

Happy Eating,

*psst! This is fat free AND vegan!

The Kitschy Kitchen