We have this problem with cake around our house…
We don’t have a problem eating it. Or enjoying it. The problem is, if there was a cake in this house, my children cannot focus on anything else. Anything else. It’s like their brain becomes taken over by the cake alien and all they can think about is CAKE! This cake problem is what lead to me dusting off the recipe for this delicious mini chocolate peanut butter cake for one.
“Mama, is that cake still there?” “Mama, what’s for breakfast? Cake?” “Did Daddy eat the rest of the cake?”
Hey kids! Time to go outside and play in the sprinkler! “Okay, Mama! But when we’re done, can we have cake?”
“Mom…if I do all my chores today, can I have cake?”
I wish I was kidding. Alas, I cannot make this stuff up. Just as I cannot make up the fact that I just told my son to “Stop drinking from the rain gauge!”
So, when Barry’s birthday rolled around I decided to make him a mini chocolate peanut butter cake… FOR ONE.
Because I wanted to celebrate him with cake, but I didn’t want to deal with what we will now refer to as Cake Aftermath.
I pulled out this trusty recipe which I used to make a lot…until I got on a night trail mix habit that I’ve been unable to break. (The habit where I kissed cake good-bye and invested in nuts and chocolate; it was a good trade.)
I knew I could make a mini chocolate peanut butter cake and tomorrow still get kids to do chores without cake bribes. And THAT is a happy birthday, I’ll tell ya.
I always use oat flour to make this.
but I bet you could use regular flour and it would be just fine. However, I haven’t tried that…so if you do, don’t badmouth me in the kitchen later. Deal? 😉 And please note – you need at least a 10 ounce ramekin or dish to bake this in. If you don’t use that, it MIGHT run over in the oven and cause a big mess. Hypothetically speaking. *Cough*
When I frost the top, I just use softened cream cheese and drizzle in a bit of maple syrup. Then I frost the top with that. It’s nothing fancy, but we like plain around here.
And there ya have it. A single serving mini chocolate peanut butter cake.
Make it after your kids go to bed and they’ll never know. It doesn’t make noise like those pesky Snickers wrappers.
Chocolate Peanut Butter Cake for One
Ingredients
- 1 tbps peanut butter crunchy or smooth
- 1 egg
- 1 tbsp sugar
- 2 tbsp oat flour
- 1 tsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- 1 tbsp mini chocolate chips
Instructions
- In a small bowl, stir together peanut butter and egg.
- Mix in flour, sugar, cocoa, baking powder, and vanilla.
- Fold in chocolate chips.
- Pour into greased 10 oz. ramekin or dish.
- Bake at 350 degrees for 20 minutes or until it tests done in the middle.
- Cool completely and frost with softened cream cheese mixed with maple syrup, or eat plain with your favorite ice cream.
What’s your favorite single serving dessert?
Stacy,
I just tried this with regular flour and it turned out great. I didn’t have on 10oz so I used two 6 oz dishes. It was perfect for each of us to have a treat.
Thanks for the recipes.
Donna
That’s great, Donna! Thanks for telling me. However, you are a better woman than me…because I would have eaten both of them myself. LOL
Can I use a toaster oven? If so, would I still use 359 degrees for 20 mins? I think turning on the big oven for such a small item takes up more electricity than a toaster oven :/
Sure! I use mine all the time. 🙂
I’m just seeing this. Yes, my kids are the same way with any sort of desert or treat. UGH. After holidays and special occasions I *almost* want to throw all deserts in the trash after they’ve a piece—and then I realize that would make me cry.
Hide it in your closet. Unless they have super sniffers. 😉
This is definitely going in the recipe box! I love choc. & peanut butter together! Can’t wait to try this tomorrow. Thank you for sharing the recipe. I agree those darn candy bar wrappers are so noisy! I think the kids could be half a mile away and still hear me open one!
They can’t hear “please put your toys away!” while you’re in the same room – but they can hear you open a candy wrapper if they are outside. ;-p
Thanks for posting this recipe! I just made one to share with three sons…it was a hit. We don’t do sugar or egg, so I tweaked it with healthful alternatives (and omitted the choc chips). My boys have asked for a bit more cocoa powder next time, a smidge sweeter (keep in mind I used fruit not sugar). As I made it would be perfect w/ice creamed bananas…they agreed on that unanimously.
So, what you’re saying is…you didn’t make my cake at all. BHAHAHAHAHA! 😉
It doesn’t make noise like snicker’s wrappers….good to note. So I don’t have to hide in the close to eat it either—love.
If someone would just invent the silent wrapper, they would be a millionaire.
Oh, I love single serve recipes ! My favorite is a berry cobbler recipe. I based it off the recipe that I use to make a 9 x13 cobbler, but I healthified the single serve up a bit. I use a cup of blackberries and half a cup of blueberries and add a crumb topping. It’s delish and only about 250 calories. I eat it for breakfast often ! I can’t wait to try this recipe ! Thanks Stacy; your blog is THE best in my book !
That cobbler sounds similar to one that I make for breakfast sometimes. YUMMY! It’s super delish with a dollop of vanilla yogurt on top.
Can you share the complete recipe for your cobbler?
Sure. I mix 1 Cup of blackberries and 1/2 cup of blueberries in a 6 inch round pan. (mine is a glass pan that is flat on the bottom) I sweeten with a bit of stevia. In a separate bowl, mix 2 T flour (I use whole wheat), 1 T brown sugar, stevia to taste, 1/4 t baking powder, and a dash of salt. Mix well, and then mix in 1 teaspoon of olive oil until crumbly. Put over top and bake 375 for 22 minutes. For a more cake like topping, mix in an egg white while mixing in the olive oil. I bake it the same length of time. I serve warm, with just a splash of milk on top. It’s about 250 calories for the whole cobbler.
LOOOOVE this kind of recipe….what fun times you have at your house. You’re always making me laugh! =)
Better than making you cry. 😉
I SO agree. =D
Thank you for posting about a single serve cake that doesn’t go in a microwave! Mine broke years ago, I never got around to buying a new one, seems I don’t miss it at all! But now I can have from scratch cake for one!!
I’ve been able to convert just about any recipe like that. I usually bake in a small baking dish at 350 degrees. I always start checking around 15 minutes because some ovens bake different than others. I haven’t had a ton of luck with microwave cakes. I think they taste kinda spongy. 🙂
I’m glad you made sure to call it a “rain gauge” this time 😉
And of course you know I did that JUST FOR YOU, Helen. :-p