My refined sugar-less month continues. I realize that my sugar-free January is not entirely sugar-free. Laura from Glutton For Life, who has a gorgeous and beautifully written site that you should subscribe to if you haven't already, has thrown down the gauntlet and proposed I take on a real challenge of entirely no sugar (in the comments of my last post). No fruit!? To me that is almost impossible to even think about. Inconceivable! says my inner Vizzini (Wallace Shawn in The Princess Bride). So, I said maybe next year. For now, I am learning plenty by making sure to eat sweets sweetened only with fruit, honey or maple syrup. I know agave has fallen out of favor, but I might succumb to Cashewtopia's Vanilla Bean gelato. It's really amazing.
I might be a big sugar-baby, but the emotional undercurrent of this detox has taken it's toll. I've had irrational moments in which I wanted to tear into cupcakes and chocolate bars. One of these moments prompted this cake. I think one of my biggest weaknesses is a chocolate cake. I don't need much, but I so desire it. In my impatience searching for a no-refined-sugar-added recipe online, I gave up when cakes with a 1/2 cup of honey also added a cup of sugar! That is an incredible amount of sugar, in my opinion. So, I riffed on some easy cakes in my repertoire and came up with this. It completely satisfied. And, ever the addict, although this cake is pleasantly not-sweet, I did drizzle some maple syrup on it and it fully squelched that cupcake piled with frosting lust I had been experiencing. It's also made in a snap. You can always add some sugar if you want, or more honey.
1 cup of AP flour
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/4 cup cocoa powder
Mix all dry ingredients thoroughly. My baking soda and powder often clump, and so does the cocoa, so I run my fingers through to disperse any clumps. I guess I could use a sifter, but I'm sort of a hands on kind of gal.
1/3 cup of oil (vegetable oil, though I bet coconut oil would be delicious)
1/4 cup of honey
1/2 cup buttermilk (yogurt would be fine here)
1 tablespoon of vanilla
Preheat oven to 375 degrees. Grease a square 8x8 pan. Mix wet ingredients to fully incorporate. Add to the dry ingredients quickly. Bake for about 20 to 25 minutes.
|What it looks like in the Hudson Valley this morning.|