I cannot tolerate high amounts of sugar. It is not enjoyable for me to eat a treat and walk away with an instant headache and stomach pains. I have encountered those who think I am weird for experiencing this, while others believe that I am missing out on the finer things in life by having these side effects. I view this as a blessing. The side effects keep me from continuously indulging.
There was a time in my life when I did not experience negative side effects to sugar overdose, and I would constantly spike my blood sugar with countless sweets. I am not sure if I now receive these ill feelings from sugar due to the aging process, or if my body is now speaking to me and I am heeding its warning. Either way, I am grateful that I am more in tune with myself than I used to be.
One thing that I find challenging is frosting. It contains too much sugar! That is one thing that gives me instant headaches and leaves me feeling blah. Don’t get me wrong, I used to absolutely love homemade chocolate frosting on cake. But, how do I make a cake without frosting and use less sugar than traditional recipes? I use fruit as a substitute and half the sugar. This all natural Chocolate Peach Cake tastes great without the frosting and extra sugar!
Chocolate Peach Cake
2 cups whole wheat pastry flour
1 cup organic cane sugar
1/2 cup all natural cocoa
1 1/2 tsp aluminum free baking powder
1 1/2 tsp baking soda
1 cup milk
1/2 cup olive oil
2 tsp all natural vanilla
1 1/2-2 cups frozen peaches
In a mixing bowl, add the flour, sugar, cocoa, baking powder, and baking soda. Mix well. Add all of the wet ingredients (except the peaches) and mix until well blended.
Pour the batter into a 9×13 baking pan. Place the peaches on top of the batter and disperse evenly (use 1 1/2 cups for less peaches and 2 cups for more).
Place the baking pan into a preheated 350 degree oven and bake for 25 minutes.