As with any new year, people always want to start the year by eating healthier and less of the bad stuff, which is a great goal but ultimately unsustainable. What I have discovered is that it’s much better to have a little bit of what you are craving so that you a) don’t feel deprived and b) stop the craving so that you don’t end up eating a ton of other things to try and combat it (which never works!) So if I want a bit of ice cream then I have a small amount, and then the craving is gone, same with chocolate and candy.
That being said, it is not always easy to have a small portion, especially for me when it comes to things like cake. I love cake, however I know it’s really not good to eat too much of it. Thus, when I find a make-over recipe that results in a healthier version of a cake or cupcake it makes me very happy because I can have something I love without feeling too much guilt. Also, as of a couple years now I have been gluten free, which adds to the difficulty of being able to even have cake, especially ones that actually taste good.
Therefore stumbling upon this recipe the other day made me very excited. It’s a Chocolate Cake recipe makeover done by Bethenny Frankel, which is gluten free, dairy free, and egg free! It looked incredibly easy to make and she cut the fat content to 1/8th of that in a regular slice of chocolate cake. So I decided to give it a try and it was such a success and it tasted delicious. One change I did make was that she used oat flour, but I decided to use my rice based protein powder called Perfect Fit instead since it’s a raw product so can be used as a replacement for flour. Plus it adds protein to the recipe which is good as protein is important for toning.
So here is the recipe and the steps on how to make these yummy and healthy chocolate cupcakes.
1 1/4 cups oat flour or gluten free flour or Perfect Fit protein powder
1 cup raw sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
1 teaspoon real vanilla extract
2 tablespoons vegetable oil
1 teaspoon apple cider vinegar
Peanut Butter Glaze Ingredients:
1/2 cup raw sugar
2 tablespoons canola oil
2 tablespoons soy milk
2 tablespoons creamy 100% peanut butter
2 tablespoons unsweetened cocoa powder
2 teaspoons real vanilla extract
1. Preheat oven to 350 degrees F or 170 degrees C.
3. Put all the cake ingredients in a mixing bowl and stir until combined.
PB Glaze Steps:
1. Combine all the ingredients in a bowl and mix with a hand blender until the sugar crystals are dissolved.
3. ENJOY! xx