Low Gi Chocolate Cake

Instructions

1. Preheat your oven to 350°F (175°C) and grease a round cake pan with a light coating of coconut oil.

2. In a mixing bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt until well combined.

3. In a separate bowl, mix the coconut sugar and melted coconut oil until the sugar is fully incorporated.

4. Add the eggs one at a time to the sugar and oil mixture, beating well after each addition.

5. Stir in the unsweetened applesauce and vanilla extract until smooth and creamy.

6. Gradually add the dry ingredients mixture to the wet mixture, alternating with the low-fat milk. Mix until just combined, being careful not to overmix.

7. Pour the batter into the prepared cake pan and smooth the top with a spatula.

8. If desired, sprinkle dark chocolate chips on top of the batter for an extra touch of chocolatey goodness.

9. Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.

10. Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

11. Serve your Low GI Chocolate Cake plain or with a dollop of Greek yogurt or fresh berries for a delightful and guilt-free dessert experience.

12. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze slices for longer-term enjoyment.