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This single serving cake will keep your diet in check with portion control and a secret ingredient.
Preheat your oven to 350 degrees F and spray your ramekin or muffin tin with non-stick spray.
Mix together the first 4 ingredients and pour into the prepared baking vessel.
Bake for 15-20 minutes (I made mine in a glass ramekin and baked it for 20 minutes).
To prepare your frosting, mix the last 3 ingredients together and pop the frosting in the freezer for 5 minutes to harden up.
After your cake cools, invert it onto a plate and frost it. Optionally you could garnish this with sugar free chocolate sauce and sprinkles.
By the way, pumpkin is the secret ingredient!
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!