Sometimes a girl just needs a piece of chocolate cake—ya know?!!
Like, if I could do it and still maintain my dignity I would probably enjoy a nice piece of chocolate cake a couple times a day. The hours between 3pm and 9pm are rough, chocolate cake would really help.
But then I went and heard Paulette Lambert speak and she kept saying this thing about how the more sugar you eat, the more you crave it and how I should get my sugar fix from fruit and all this other nonsense that I should absolutely be listening to. She also said my evening glass or two of wine was a no-no so I’ve got work to do, anyhoo, back to the sugar thing.
I got to thinking that I eat way too much sugar and my husband eats way too much sugar and the worst….my kids eat way, way, way too much sugar. My daughter has a thing after school she calls her “candy snack.” #truth.
But instead of cutting everyone off cold turkey and risk breaking their collective heart, I decided to slowly reduce the sugar intake as well as make the sweet treats we do eat a bit healthier.
I fell in love with this cake from An Edible Mosaic the first time I made it about a year ago. It is utterly fluffy, tender, and filled with warm fall spices thanks to a healthy dose of chai tea.
It still has sugar, yes, but it also has over 2 cups of fresh zucchini puree, whole wheat flour, and no butter or dairy fat of any kind. Not that I’m a huge fan of hiding nutrition from my kids, but they have no idea there’s vegetables in there thanks to Faith’s genius tip of pureeing the zucchini instead of grating it. This gives the cake an impeccable crumb and FYI, zucchini puree is virtually flavorless.
So here’s to eating healthy-ish….the silky chocolate frosting doesn’t hurt either.
One More Thing
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