Heavenly Chocolate Coconut Quick Cake

So this past week I discovered this amazing, seriously the fastest single serving mug cake, recipe and I have been over the moon with joy knowing that I can whip up a cake in 3 easy steps, using only 3 easy ingredients. (Click HERE to see how!)
Oh yeah, and not worry about it because its only 105 calories per cake.

So once I calmed down from my healthy sugar rush, I got to thinking of things I could add to this cake.
Since making it was so easy why not spend that extra time creating a decadent topping to pair with it.

Thus, Chocolate Coconut Cake. oh yeah.

Ingredients:
Cake
3 tbs of blended cake mix
2 tbs water
Frosting
3 tbs plain greek yogurt
1 packet truvia
1/2 tsp pure vanilla exact
2 tbs shredded coconut

Directions:
Make the frosting first--since the cake part is so fast!
Blend greek yogurt, truvia, and vanilla extract in a small bowl.

Place 3 tbs blended cake mix and 2 tbs of water in  a large mug and microwave for 1 min.

Gently pull out cake from mug and cut in half--I used a serrated knife since the cake is sponge-like.
Gently spread 1/2 of the greek yogurt frosting onto the bottom half of the cake and top with 1 tbs of shredded coconut. Place top half on cake on top of the frosted half and gently frost it and sprinkle with the other tbs of coconut.

 Feel free to add  anything else you want. I added a few pieces of chopped chocolate just for fun.

ENJOY!!!!

Nutritional Information

1 cake

109 cal * 24 carbs* 0 sat fat * 2 g protein * 0 fiber

Healthy Carrot Cake (with Homemade Frosting!)

I made this for my brother's birthday. He didn't know it was healthy until after he took a huge bite, grinned with a mouth full of cake, mumbled out "this is delicious!", and dove in to take another bite when I announced it. 

Everyone was pretty impressed. 

So make it, and enjoy every last bite!

Homemade Healthy Carrot Cake:

• 2 cup flour 
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 cup applesauce
• 1/2 cup vegetable oil
• 4 eggs
• 3 cups shredded carrots (Note: Use big carrots and grate on small part of cheese grater)
• 2 tsp vanilla

Preheat oven 350
Mix dry ingredients together and wet (wet includes carrot shreds), then blend together; slowly mixing them till fully combined.
Pour in two 8inch pans or one 13x9. 
Bake 35 min for 8 inc, 40-45 in 13x9 or until no longer wet in center.
Cheesecake Flavor Frosting:

• 8 oz 1/3 less fat cream cheese

• 1/4 cup softened unsalted butter (you can't really get around this, you need the fat to create the whipped texture)

• 2 tsp vanilla
• Powdered sugar

Mix together and add in 1/4 cup of powdered sugar at a time until desired texture is reached.

ENJOY!!!!

Nutrition Information
Serving 15 slices
175 Cal * 9g Fat  *  1 Sat Fat  *  22 carbs *  9 sugar  * 250 sodium