When I was expecting my 3rd, I developed gestational diabetes. I was devastated. I blamed myself, my diet, my genes, whatever. I was scared for myself but even more scared for my unborn baby. I couldn't change the past, but I could try to control the present and future somehow.
So I experimented with foods to see what would keep my sugar levels at bay. I discovered I could convert recipes using natural sweeteners without having to sacrifice the taste or flavor.
One such success story was my super moist chocolate cake. This cake is easy to make and loved by all, big and small. I'd love to get your thoughts as well once you bake it. Here's to happy, healthy baking!
2 cups all-purpose flour
1 cup coconut palm sugar
1 cup 100% organic honey crystals
1/2 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup vegetable oil
2 tsp. vanilla extract (with no alcohol or sugar)
1 Tbsp. vinegar
1 cup milk
1 cup boiling hot water
1. Preheat oven to 350 degrees.
2. Mix the vinegar into the 1 cup of milk and stir. Set aside.
3. In a large bowl, mix all the dry ingredients together.
4. Gradually mix in the oil, milk and vinegar mixture, eggs and vanilla.
5. Slowly pour in the hot water while batter is still mixing.
6. Lightly spray with oil a 9x13" baking pan, 2 circle pans, or bundt cake pan.
7. Pour batter into desired pan limiting air bubbles.
8. Bake on top rack for 33-40 minutes until toothpick or knife comes out clean when cake is poked in the middle.
9. Spread whipped frosting (recipe to follow soon) over warm or cooled cake.
10. Decorate with chopped nuts, fruit or coconut flakes.
11. Serve and enjoy!