Raw Valentine’s Fig and Banana Cheesecake
Bars and cookies, Cakes, Desserts, Paleo, Vegan
A lot of the time my inspiration for food comes from looking at what we have and making it become something else… this was one of those. After a batch…
Sometimes I want a sweet treat, but I only need enough for one sitting. You know, you want happy warm chocolate cake, but you don’t want a full 8 slices? Or to use that much of your ingredients, spend that much money, or have extra to freeze.
And this is what I make for those moments. With the cost of food in 2023 this is a £1 chocolate cake made with organic ingredients or much less without. Plus for me when it’s nap time and I need happy food I want something I can make while my coffee brews in one bowl, with what I have on hand. This recipe is nicely flexible for using what you have.
Disclaimer: I have no idea what a single serving is for you! This is an old blog recipe and the original recipe made 2 single serving cakes but I wanted to adjust it to fit in one average mug. As a guide, when I make this for my kids, I split it in two, or three and add yogurt. But when we want a date treat we each eat a whole one!
This can also be a mug cake but if you’re going to use a mug, you need to microwave it. Note: not all mugs can be baked! Actually most mugs can’t go in the oven so I’d assume yours can’t. If you’re going to oven bake a single serving chocolate cake, you just need a small oven proof dish the same volume roughly as a mug and you’re good to go. Something like these ramekins (US option) or these 10 oz glass pyrex dishes or these ramekins (UK option)
It’s honestly a fairly flexible recipe so try it with what you have!
Honey: Can be exchanged for maple syrup, rice syrup, or date syrup – a liquid sweetener works best but you could also use coconut or another sugar.
Butter: You can switch this out for coconut oil for a dairy free option. Just make sure it’s soft (room temp if your room is warm) or melted.
Flour: Oat flour can be used in place of wheat, or spelt works too but NOT coconut flour!
For a grain free/paleo option: You can use 3 tablespoons of almond flour and one tablespoon of arrowroot in place of the wholewheat flour for a grain free or paleo option.
Eggs: I’m pretty sure a flax egg would work but I haven’t tried it in this recipe.
Chocolate Sauce: Whisk together 1 tablespoon of maple syrup or honey, 2 tablesoons of melted coconut oil and 2 tablespoons of cocoa and drizzle a little over the top.
Nut Butter: Tip if your nut butter doesn’t drizzle: stir in a little melted coconut oil. Add and mix until it’s thin enough to drizzle over the chocolate cake.
Nut Milk: I love pouring over some creamy nut milk and a few berries!
Yogurt: Dollop some greek yogurt (or plant based) on top for some extra protein. For my kids I spoon a bit of the cake out onto yogurt to split one between all of them.
First up a little sidenote: I thought it would be fun to make these in a skillet too, and then got totally carried away looking at skillets… it happens to me often 😉…
Conscious consumerism, on a budget.➡️ Keeping it simple +less judgy!