All Natural Chocolate Peach Cake

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
2 eggs
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.
All-Natural-Frozen-Peaches

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).

All-Natural-Chocolate-Peach-Cake-Batter

Place the baking pan into a preheated 350 degree oven and bake for 25 minutes.