Quick Coffee Cake for Two

Making a whole coffee cake for two people means … eating coffee cake all week!  Yummy but not a good idea.  When you get a craving for coffee cake but only have one or two (or four) in your household, you can throw this quick mix together and have a treat for one or two mornings and then … no more temptation.  Also, it takes no more than 15 minutes to bake these, and if you use a toaster oven, you will not be heating up your whole house to make  breakfast now that it is July and plenty hot enough already.

This recipe came from chocolatecoveredkatie.com, a great site full of healthy sweet treats.  Her recipe was for one 1-minute (microwaved)cake.  This recipe serves two people twice (or four people once … four servings is what I’m saying!).  I  changed out some of the white flour in katie’s recipe for almond flour and substituted Splenda brown sugar blend for regular brown sugar.  It is low sugar and can be vegan.  If you like nuts, sprinkle some finely chopped pecans on top just before you put in the oven.

You can either microwave these (about 1 1/2 minute on high for two, depending on your microwave) or bake them at 330 for about 15 minutes.  Either way, they do not brown but should test clean with a cake tester.

INGREDIENTS – serves 4

CAKE

1/2 cup white flour

1/4 cup almond flour

1 tsp baking powder

1/4 tsp salt

2 tbsp Stevia

1/3 cup water

2 tbsp plus 2 tsp vegetable oil

1 tsp vanilla extract

TOPPING

1 tsp cinnamon

3 tbsp plus 1 tsp Splenda (or any brand) brown sugar blend

1 tbsp melted butter or vegan spread

DIRECTIONS

Mix all dry cake ingredients in a small bowl.  Add wet ingredients and mix just until combined.

Spray 4 small ramekins with spray oil and divide batter evenly between them, reserving about 4 tablespoons of batter.

Mix the topping ingredients in a separate ramekin.  Sprinkle about half of the topping evenly across the four cakes.  Top each cake with the remaining tablespoon of batter, then sprinkle the remaining topping evenly across the four cakes.

Bake at 330 for fifteen minutes, or on high in microwave for about 1 1/2 to 2 1/2 minutes, testing for doneness by inserting a cake tester in center.