Healthy Single-Serving Vanilla Microwave Cake
Ever wanted a slice Vanilla Cake all to yourself? Well you’re in luck! This light and fluffy, sweet and satisfying cake calls for just 8 ingredients, and takes 5 minutes to make and 5 minutes to “bake”!
My taste buds are going through some strange cycles. A couple weeks ago I was making DIY desserts nonstop, like Snickers and Milky Wayz. Then I went through a phase that included a ton of cookies and cakes, where I made Peanut Butter Cookies and Chocolate Cupcakes. Now I’m going through a phase where I’m making easy recipes like Krispy Treats and Cookie Dough. And this Single-Serving Vanilla Microwave Cake is yet another easy recipe — eight ingredients, five minutes to make and five minutes to “bake.”
Yeah, you can make a giant personal sized cake in just a few minutes (seriously, this cake is giant… no puny cupcake here, this is like a slice of cake).
This vanilla microwave cake is soft, moist and full of buttery cake flavor, you would never know it’s healthy (and you’d never know that it is 540 calories less than the typical vanilla microwave cake, just check out the nutrition label comparison below!)
Healthy Single-Serving Vanilla Microwave Cake
Ingredients
- ⅓ cup Unsweetened Vanilla Almond Milk
- 62g (¼ cup) Unsweetened Applesauce
- ½ tsp Vanilla Extract
- ½ tsp Natural Butter Flavor
- 8g (1 tbs) Ground Flaxseed
- 4 packets Natural Sweetener (stevia, Truvia, etc.)
- ⅛ tsp Salt
- 51g (6 tbs) Sweet White Sorghum Flour
- 1 tsp Double-Acting Baking Powder
Instructions
- Spray a 4" baking dish with cooking spray.
- In a large bowl, stir together the almond milk, applesauce and extracts.
- Stir in the flax, truvia and salt.
- Stir in the sorghum flour, then stir in the baking powder last.
- Scoop/pour the batter into the prepared dish and microwave ~5 minutes, or until the surface springs back when tapped.
Recipe Notes
It’s time for a nutrition label showdown! Compared to GroupRecipe’s vanilla microwave cake recipe, my healthified vanilla cake has:
- 540 less calories
- 42.5g less fat (!!!!)
- 0g saturated fat
- 0mg cholesterol
- 7g more fiber
- 42g less sugar
If faced with both cakes… which one to choose, which one to choose?! What a difficult decision! HAH, NOT. I think we would all go for the nutrition label on the right. Who would want to consume 800 unhealthy calories in a single sitting when you can have 260 healthy (and delicious) calories instead?
That constitutes a balanced breakfast, yes?
Yes.
.
With love and good eats,
.
– Jess
.
Indulge − no strings attached!
I’m so happy I found your blog through foodgawker! I always seem to have a major sweet tooth and love finding ways to health-ify desserts. Can’t wait to try this!
Could I use any other flour? I can’t find it here!
I haven’t had much success with oat flour, but you can maybe try almond flour, brown rice flour or even buckwheat flour or quinoa flour if you are used to those strong flavors. Good luck!
Can you tell me what makes the sodium so high?
Can you use dairy, soy, or coconut milk? I’m allergic to almonds.
Yup, any other “milk” should replace the almond milk just fine 🙂
Hope you like the recipe!
Are you sure the nutritional information is correct? how did you find it?
Yes, the nutritional info is correct.
Can I use pumpkin instead of applesauce?
I haven’t made this cake with pumpkin but I’m sure it will work! 🙂
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these cakes are packed with iron and vitamins too?! no way :)!! this is awesome. I am loving all your recipes. seriously!!
Ingredients are good, but putting it in the microwave ruins it all!! microwaved food is not healthy!