Chocolate breakfast cake

Wow! You guys are really interested in how I made my chocolate breakfast cake!

I don’t blame you.  If someone besides Jim Gaffigan told me I could have chocolate cake for breakfast, I would be asking for the recipe too.

Mom, can we have cake for breakfast?

No! You can’t have cake for breakfast! You can have fried cake with syrup.

~Jim Gaffigan

Well this little piece of wonderful isn’t fried and it doesn’t have syrup, but it’s a perfectly acceptable breakfast.

It is just as healthy as a bowl of oatmeal.

And isn’t it pretty when you dress it up with almond butter and raspberries?

Chocolate Breakfast Cake (serves 1)

1/2 cup oat bran
1/4 tsp. baking powder
1/8 tsp.  sea salt
2 Tbsp. egg white (or 1 egg white)
14 drops NuNaturals Vanilla liquid Stevia*
2 Tbsp. milk (I used almond milk)
1 Tbsp. unsweetened cocoa powder

In a bowl, combine oat bran, baking powder, cocoa powder, and salt.  Stir to mix well.  Add egg white and sweetener and stir well.

Oil a ramekin and use a spatula to scrape all of the batter into the ramekin.  Press down to flatten and even out the cake.  Microwave on high for one minute.

Cake will separate from the sides of the ramekin.  Use spatula to carefully remove the cake from the ramekin and plate.

*You can substitute with 1 1/2 – 2 tsp. of the sweetener of your choice.

This breakfast cake was so yummy and chocolaty! I love being able to incorporate chocolate into my breakfast in a healthy way.  Of course, you could always make this in the oven (I would put it on 350 degrees F for 20 minutes), but the microwave version is quick and easy.

I’ve gone breakfast cake mad.  Who knows what I’ll come up with next. 😉