I’m a chocolate girl through and through. In my family, a dessert isn’t a dessert unless it incorporates some aspect of chocolate. I have learned to appreciate fruity pies and other things but when someone says “dessert” my mind automatically conjures up a piece of chocolate cake. Cheesecake. Chocolate cheesecake… if beggars can be choosers.
Growing up, my grandma would hand make beautiful themed cakes for all of the grand kids birthdays (there’s 12 of us). While she’d always incorporate some other flavor into a small section of her elaborate creations for those poor souls who didn’t know the joy of growing up in a chocolate addicted family, when it came to choosing a flavor for the bulk of the cake no questions were asked. It was going to be chocolate. Those cakes remain one of my dearest childhood memories.
When I cut out sugar 14 months ago and a few months later decided to continue with a diet that excluded refined sugar, I quickly realized I would need to get creative. We’re talking crisis mode. Chocolate and sugar often go hand in hand. You’re going to be hard pressed to find chocolate based desserts or even chocolate bars that do not contain added refined sugars unless you make your own. So what was a girl to do? Google! There are tons of recipes online that use refined sugar alternatives and having baked my entire life, a made from scratch solution was just what I was looking for. I was determined to find the perfect recipe before my birthday arrived.
That’s when I discovered Chocolate Covered Katie. She has created an extremely popular healthy baking blog. After a quick glance at her website I knew I had found my girl. Katie’s recipes include healthier alternatives to many of your standard baking ingredients, such as refined sugar. It did not take me long to settle on her Refined Sugar Free Chocolate Cake which features both gluten free and vegan options. I’ve made this cake 3 times now.
Once of the things I love about Katie’s recipes, is that she makes them as customizable as possible. In place of cows milk, I’ve used almond and coconut milk in the past and I opt for coconut oil and a gluten free flour blend. I also use equal parts Hershey’s Natural Unsweetened Cocoa and Hershey’s Special Dark Cocoa for a richer chocolate taste.
My taste buds have changed over the last year with the reduction in my sugar consumption and I’ve found that the called for 1/2 cup of maple syrup makes the cake too sweet for me. I reduce it slightly to between 1/4 – 1/2 cup (depending on who will be joining me in consuming… I’m unashamed to admit that I have eaten the entire cake by myself… not in one sitting of course!). I usually double the recipe using (2) 8′ round baking pans and I also add in 1/2 cup dark chocolate baking chunks per layer (so a full cup when doubling the recipe). That’s probably not necessary but again, I love chocolate and, why not?
Katie has many frosting recipes and glazes on her website as well but when I originally made her cake recipe I did not have the correct ingredients for the frosting recipe I had selected, so I found and have continued to use this 5 Minute Vegan Chocolate Frosting instead. I’d love to find a delicious refined sugar free peanut butter frosting recipe. Katie has a slew of them on her website. Mmmmm… that would be a winning combo right there.
When I don’t want an entire cake taunting me from the kitchen, I opt for a single square from chocolate bars that are comprised of at least 88% dark chocolate to cure my cravings. These bars generally have 6 grams of sugar or less per serving. A serving is usually half of the bar. The bars are often broken down into 12 squares so when you reduce the serving size down to 1 square per serving, that’s less than 1 gram of sugar! Not bad and just enough chocolate to give me the fix I’m looking for. Here is one of my favorites. This is another. What’s your “go-to” chocolate?