5 Ingredient Mini Mocha Polenta Cakes

These simple cakes are a great morning tea option with their hint of coffee and chocolate. Prepare at the start of the week then store in the fridge in an airtight container to enjoy for a healthy snack.

Polenta is such a versatile ingredient as it’s delicious in savoury or sweet meals. As it’s made from corn, it is a great gluten-free option for cooking.

Join the 28 Day Weight Loss Challenge and you’ll have access to other healthy muffins like this. Some of our favourites include the Vanilla and Fig Muffins, and the Zucchini, Green Tea and Chocolate Muffins.

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Mini Mocha Polenta Cakes

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Course

Snacks

Servings

cakes

Ingredients

• cooking oil spray
• 3 separated free-range eggs
• 1/4 cup coconut sugar
• 1 tbsp powdered instant decaffeinated coffee
• 1/4 cup dry polenta
• 1/4 cup cacao/cocoa powder

Course Snacks Servings cakes Ingredients cooking oil spray 3 separated free-range eggs 1/4 cup coconut sugar 1 tbsp powdered instant decaffeinated coffee 1/4 cup dry polenta 1/4 cup cacao/cocoa powder

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Instructions

1. Preheat oven to 180C and lightly spray four holes of a muffin tin with cooking oil.
2. Beat egg whites until stiff.
3. Mix coconut sugar, egg yolks and coffee powder together.
4. Gently fold egg yolk mix and egg whites together, then fold in the polenta and cacao/cocoa powder.
5. Divide batter evenly between the 4 muffin tin holes.
6. Bake for 25-35 minutes, or until a skewer comes out clean when inserted into the centre.
7. One mocha cake is one serve. Store leftovers in an airtight container in the fridge for 2-3 days.

Recipe Notes

171 calories per serve

 

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