Single-Serve Clementine "Cake"

http://greenlitebites.com/2011/01/07/single-serve-vegan-clementine-cake/

Based on my Single-Serve Upside Down Pineapple “Cake” I made a new variation. Seriously, the options are endless!

Today I used a clementine as inspiration for a small, perfectly portioned dessert just for me. No mess, no leftovers and completely satisfying! Write up below the video..


Note: I forget the vanilla in the video!

Here’s the write up. Single-Serve Vegan Clementine "Cake"

  • 1 Clementine
  • 3 tbsp Whole Wheat White Flour (23g)
  • 1/4 tsp baking powder
  • 2 tbsp almond milk
  • 1/4 tsp vanilla
  • 1 tbsp honey (21g)
  • non-stick cooking spray

Preheat oven to 350 degrees.

Zest the clementine. Then peel and separate.

Mix the flour, zest and baking powder.

Add the almond milk, vanilla, honey. Mix until just combined to make the batter.

Spray a ramekin or small mug with non-stick cooking spray.

Layer the clementine segments on the bottom of your ramekin. Pour the batter on top and bake for 20 minutes.

Scrap the sides of the baked cake with a butter knife or toothpick. Turn onto a plate and top with a bit of whipped cream for effect. :)

Approx Nutritional Information per serving
Servings Amt per Serving
1 entire recipe
Calories Fat Fiber WWPs
190 1g 4g old: 3 new: 5
Sugar Sat Fat Carbs Protein
25g 0g 45g 4g
16 comments »»
Posted in: 3 WWP, 5 WWPP, Dessert Ideas, Snack Ideas, Vegetarian Ideas
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16 Comments and 0 Replies

  1. CindMoore

    Thanks! Both my parents worked when I was a kid, so I grew up cooking for our entire family of 8. One of my NY’s resolutions is to learn to cook for just one (+ one for the freezer ;-) instead of still cooking for the whole family. This will help :-)

  2. RG

    I think the video says the honey is 20g. I love the idea of a single-serve dessert, but would like it even more if it were shorter. I know there’s a microwave coffee-mug cake, and I’ve seen like a chocolate lava kind of thing for the microwave, but it doesn’t really compare to a baked product. I wonder how different this would be from a pancake, made with an English muffin mold or something to get a higher rise? Can you use a muffin mix (vitamix?) on the stovetop so it doesn’t take 20 minutes in an oven?

  3. roni

    RG – You can easily make a single serve pancake this way I’m sure but I like the fun aspect of the baking involved and having the fruit sort of melt into the top. Plus waiting 20 minute for a snack is sometimes exactly what I need to stop that crazed ‘I must eat something NOW’ attitude which is normally not true. The act of baking it, waiting for it and then savoring it makes it all the more enjoyable for me. But I’m a bit of a freak. ;)

    I may have said 20 but it is 21g for a tbsp of honey. The difference is so slight it won’t matter much anyway.

  4. RG

    What an interesting idea, to have it intentionally take longer. I bet the smell is helpful too. Re: honey, I just meant that the recipe says 10g instead of 20g.

  5. NYCPatty

    OH WOW! Seriously I think I’m in awe of you right now.
    That is so simple and delicious! I so need to get some of your kitchen bowls so I can try this at our next holiday. I love individual dessert options.

    You can really give that cake mix/microwaveable bowl product a run for their money!
    Can’t wait for the apple one! YUM!

  6. Dottie Englander

    I just made (and devoured) this with well-drained mandarin orange sections, as I only had multi-seeded tangerines on hand (I used the zest from one). Fabulosa!!! I just love having a homemade sweet treat for one on WeightWatchers. I live alone, don’t do well with a whole batch of something around. I did freeze your Pumpkin Oat Cups, though, microwaving one at a time.

    Having these goodies is anything but deprivation while losing weight. Thank you for your innovation.

    Sharing little cooking hint: spray the measuring spoon or cup for honey with cooking spray first—voila, honey comes out cleanly!

  7. Joanie @ The Bright Side

    I can not wait to try this recipe!! How in the world do you come up with this stuff? I just wrote a post on my blog about my dinner menus for the week. Is it ok if I mention this recipe and put a link to it? Is that ok to do or is it bad form?

  8. Janice

    I tried this tonight using blueberries. I was a little worried it would not come out of the pan but it did. I used a little lemon zest and since I was using vanilla soy milk, I used almond extract instead. It was YUMMY!!!
    I think my pan was a little larger than a ramakin so my cake was thinner but it was still good. I topped mine with a little non fat plain yogurt! Thanks for sharing the idea Roni!

  9. Laura

    I stop by your page from time to time and saw this a few days ago. What a great idea! I LOVE baking and couldn’t wait to try it out. It’s so easy, and the result is delicious! I’ve tried pineapple, blueberries, blackberries… the possibilities are truly endless! Like you, I love the act of baking it and waiting to see how it turned out as much as I love ending my day with a warm, gooey treat! Plus, I get to try a new recipe anytime, without creating those lurking leftovers that inevitably lead to snacking. Thank you!!!

  10. Dottie

    Apple Version: I made this using peeled apple slices, grated lemon zest and apple pie spices (any combo of cinnamon with or without nutmeg, allspice would do). Sprinkling a tiny bit of zest and spices over the apples, I added most of them to the batter. Deeeelish! I already had the oven hot, while making WW Eggplant Parm:

    link to weightwatchers.com

    Thanks again for posting this single serve dessert idea, love it.

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