Super Moist, Vegan Chocolate Cake.

Yes. They are giant strawberries.

Today is my Mum's birthday and she sometimes suffers from hypoglycemia. This means that her blood sugars sometimes drop too low for her body to function. In order to avoid this, she needs to eat a low GI diet. Eating a lot of sugar gives us a sugar high, which in turn causes sugar lows. What goes up, must come down. If we avoid high sugar foods, we maintain a good and stable blood sugar level.

I made this cake tonight to celebrate her birthday. It's dense and moist and delicious. Plus, you can't tell that its vegan or sugar free. It's a bloody good cake, my friend.

Time: Ten minutes prep, forty minutes to cook.

Serves: 8

Ingredients:

• Two cups of plain flour.
• Four teaspoons of baking soda.
• Quarter of a cup of oil.
• Half a cup of agave nectar.  You could use rice syrup or golden syrup but these are higher in glucose. Still lower than actual sugar though.
• One teaspoon of vanilla essence.
• One and a half cups of coconut cream.
• Half a cup of cocoa powder.

Method:

In a bowl, mix all the ingredients together. If you have an electric mixer, I would recommend using that to make the cake batter nice and smooth.

Take a cake tray and either spray it with oil or smear a little butter over the whole thing so that the cake doesn't stick to it when cooked. Place the batter in the cake tin.

Place the cake into an oven that has been heated to 180C or 360F.
Cook for forty minutes or until you can poke a skewer in the middle and it comes out clean.
Allow to cool on a cake rack before frosting. I covered mine in solid coconut cream, shredded coconut and fresh strawberries. The cake was still a little warm, and the cream kinda melted... whoops.