My sister is a chocolate cake monster. I make a chocolate cake ever so often and every time I make it, she refuses to share. She finishes the entire cake herself in less than a day. And it pains to think about how ridiculously unhealthy it must be for her gut.
So this time, for her endless chocolate cake cravings, I decided to take the “skinny” (healthy) way out, without compromising on taste. A few days back, I mentally created a chocolate cake recipe with whole wheat flour, oil and carrots. This weekend, I set that mental creation to action. Result — a super moist chocolate cake with the hidden goodness of carrots, and whole wheat flour of course. Next time, I plan to replace some of the wheat flour with ground oats, the oil with applesauce, and the sugar with agave nectar. I’m certain to make this “skinny” cake again. You should too! 🙂
Dry Ingredients:
1 1/2 cups – whole wheat flour
3 tbsp – unsweetened cocoa powder
1 tsp – baking soda
1/2 tsp – salt
1 cup – caster sugar
Wet Ingredients:
1/3 cup – oil
1 tbsp – white vinegar
1 tsp – pure vanilla extract
1 cup – diet coke
3 medium – carrots, finely shredded
Confectioner’s sugar for dusting
1) Sift all the dry ingredients.
2) Mix together all the wet ingredients.
3) Pour the wet into the dry and mix until combined well.
4) Fold in the shredded carrots.
5) Pour into a greased 8″ baking pan and bake for 25-30 minutes in an oven preheated to 180 C/350 F.
6) Cool completely, dust with the confectioner’s sugar and slice.
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