It's not too sweet...

Someone with whom we do some volunteer work with  celebrated a birthday recently. When I asked what sort of cake he would like to have, he said -without hesitation - "low sugar".
"Yuck," I thought, imagining a bland sort of creamed tofu something. At least it wasn't no sugar. I don't think something competely sugar-less can be a cake.
I promised him I'd find something  to make and bring it to our next meeting, secretly hoping thatI'd be able to make good on that promise.
After much searching and a bit of experimentation, I think I've made a tasty cake with little sugar.
While I was researching recipes, I found that some people suggested using ground cashews, others suggested using cream cheese. I found some (most, really) that suggested honey, but that browns really quickly, which gives too much of a danger of burning.
And some that said to leave the sugar out completely. Again, I was working toward low sugar - not no sugar - so I skipped that suggestion.
So, here's my best (so far) recipe for a still sweet low sugar cake.
Low Sugar Chocolate Cake
2 cups of flour
1/2 cup of sugar
1 tablespoon of  cornstarch
2 teaspoons of  baking soda
1/4 teaspoons of  salt
1/3 cup of cocoa
1 1/2 cups of applesauce

  • Pre-heat the oven to 325 degrees.
  • Grease and flour a bundt cake pan. Note: You can use other cake pans, but because this cake is a bit heavy, layered cake pans are not recommended.
  • Mix all of the dry ingredients together in a large bowl.
  • Add applesauce and mix well until batter is smooth.
  • Bake for 50-55 minutes, until a toothpick or knife poked in the center comes out clean.
Vegan. 

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