Truth be told, I didn't even consider sharing this recipe at first. As a standard practice I photograph everything I make that isn't completely hideous (I've had some ugly experiences with mushroom sauce and bread pudding. Not combined... that would be bad). It turns out this recipe was surprisingly good for an offhand baking attempt, though maybe better for a brunch-type treat. It wasn't so sweet that it qualifies as "dessert".
2 oz. flour
2 oz. Earth Balance (or butter)
2 oz. sour cream
2 oz. sugar
1/2 tsp lemon zest
1/3 c sugar
3 tbsp almond milk (or milk)
1/4 tsp fresh ground ginger
Preheat the oven to 360ºF *
-Grease and flour a small pan: 4-5 inches in diameter
-Combine all the ingredients - flour last- and bake for 15-20 minutes or until a toothpick comes out clean
-Over the stove on medium high heat in a small pot, combine the sugar, almond milk, and ground ginger
-Stir to dissolve and let simmer, then begin stirring occasionally once the mixture begins to thicken to prevent from burning
-Continue to cook until a thick syrup forms
-Once the cake is baked pour the syrup/glaze over the cake and spread around with a spoon - it will harden as it cools
* If you are baking in something this small (about 5 inches across) you can easily bake in the toaster oven. It heats up much faster and is less wasteful - why heat up am entire oven for something slightly larger than a cupcake?
**One reader commented with diet concerns pertaining to this recipe, and you can see my response below. To elaborate on my response, I wanted to note that just because this cake is smaller doesn't mean it has less calories, fat, etc. than any other standard slice of cake around the same size.
And though the cake is a "recipe for two" it doesn't necessarily mean "for two in one sitting". I made this cake while I was home with my family and between three of us it took 2 days to finish it. It is flavorful and dense enough to be satisfied with a piece the size of the slice cut out in the picture above. I like to make healthy small batch recipes and not so healthy indulgent small batch recipes because, whether healthy or not, I don't want an entire standard size cake sitting around if there are only two of us left to eat it! It's all about moderation and finding the right portion size.
I will make a future effort to indicate whether a recipe is designed to be a healthier alternative or not, as well as include healthier ingredient substitutions if the recipe is more like something along the lines of great grandma's chocolate lard cake (Ehhgggh...).