Chocolate Oat Cake (for one!)

 

To all the lonely people out there: I feel you.

But never mind that. When there’s chocolate, there’s happiness, and with this cake you don’t have to share? I know, I know. I’m far too insightful. Chocolate good.

Seriously, though – you don’t have to feel bad at all for scoffing down cake for breakfast. In fact, I’m rather accustomed to it! Well, to be fair, this thing is loaded with protein from the egg and yoghurt, healthy carbohydrates and fibre from oats and psyllium, and omega-3s from chia seeds. Up the anti(oxidants . . . see what I did there?) with a good dose of cocoa, and you’ve got a healthy cake.

You can just eat this plain if you like, or serve it topped with the yoghurt frosting that follows. Either way, it’s incredible! Oh, and what’s a cake without sprinkles? Chia seeds, man. Chia seeds.

Serves 1

Preparation time: 5 minutes

Cooking time: 20 minutes

Ingredients:

– 1 egg

– 1/4 cup unsweetened yoghurt

– 1/4 cup milk

– 1/3 cup quick-cooking rolled oats

– 1/3 teaspoon vanilla essence

– 1/3 teaspoon cinnamon

– 1 teaspoon psyllium husks

– 1 Tablespoon dextrose, to taste (I used less)

– 2 Tablespoons cocoa (mine were heaped!)

Method:

1. Preheat your oven to 180 degrees Celsius. Line a mini cake tin with baking paper.

2. Mix together all ingredients (except toppings) in a bowl. Pour into the tin and bake in the oven for 20 minutes, or until an inserted skewer emerges clean.

3. Serve warm, hot, or cold. If you do wait for it to cool, consider making the delectable frosting below!

Frosting:

Ingredients:

– 1 heaped teaspoon coconut oil

– 2 teaspoons cocoa powder

– dextrose, to taste

– 1 heaping spoonful unsweetened yoghurt

Method:

1. Microwave the coconut oil in a microwave-safe mug/ bowl until melted. Stir in the cocoa and dextose, then the yoghurt, until smooth. Enjoy! 🙂