3 years ago, I gave up baking with white sugar and began learning how to bake with coconut sugar, date paste and maple syrup.
To commemorate the start of this journey, my friend and I got creative in the kitchen and captured it on camera.
Don’t mind that the audio is not mic’ed and the video at times is out of focus.
We weren’t professional documentarians, were just 2 inspired women having fun.
In this video, I share the journey I took to release white sugar from my diet and give you a glimpse of how I cook using recipes as guides and intuiting ingredients along the way.
Refined Sugar Free Chocolate Cake
Since filming this video, I have updated the recipe to be egg free. The recipe below is not reflective of the one used in the video, but the result is BETTER in taste, texture and mindfulness 🙂
1 cup all purpose flour
1 cup non-dairy milk
1/2 – ¾ cup coconut sugar (depends on how sweet you want it)
1/3 cup cacao powder
1/3 cup olive oil
1 tsp apple cider vinegar
¾ tsp baking soda
Preheat oven to 350 degrees and prepare muffin pan
In a large bowl, whisk together the non-dairy milk and apple cider vinegar. Let rest for approx. 2 minutes.
While the milk mixture is curdling, mix the flour, cocoa and baking soda in a separate bowl.
Add coconut sugar and olive oil to the milk mixture and blend until well combined.
Add dry ingredients to wet ingredients in two batches and blend until no large lumps remain
Fill muffin molds at least ¾ full and bake for 18-20 minutes or until toothpick inserted comes out clean.
While cupcakes are baking, prepare frosting. (see recipe attached to post)
Chocolate Frosting w/ Powdered Coconut Sugar
- 2 – 4oz. Sticks unsalted vegan butter, room temperature
- 3 cups powdered coconut sugar, sifted
- 6 oz. dark or semi-sweet chocolate chips,melted
- 3 TB coconut cream
- 1 tsp vanilla extract
- 2–3 TB arrowroot powder
See video for process