I know what you're thinking. You're like, "Wait, Johnna still has a blog? I thought that thing died off a long time ago." It's true I've taken quite the hiatus from this space. To be honest, I'm not sure if it's normal, but felt a little burnt out after finishing and turning in my cookbook manuscript. Even on my other social sites, it felt like I need a big writing break and have enjoyed leaving some of the space there to just experience life more. If you've read my blog *somewhat* often, you might notice that it has changed a little in design. I'm still working on it all, but it feels good to have a fresh start or launch going into this season.
I've been off sugar for awhile in this pregnancy for a number of reasons, but can hardly describe what a beautiful difference it has made in my improvement on sleep, anxiety, mental clarity, memory, and general well-being. I feel like a different Johnna. A different, more evenly energized but slightly sedated Johnna. You know, super chill. Anyways, I am taking it week by week and feel wonderful away from refined sugars, but the last two Fridays I've looked at Max and said, "I just really need a chocolate cake." So the last three Fridays I've made a chocolate cake and have improved on the recipe and hope to continue the improvements and perfect it to be a really healthy, but indulgent and moist chocolate cake.
So for this week's chocolate cake, I give you the Cocoa Coconut Chocolate Cake. Hope you try it out and let me know what you think. It's fluffy yet dense, moist yet rich and not overly sweet. It's "healthy" enough to indulge in without feeling like garbage after. Max and I ate it in bed last night while we watched the most incredible movie called "Given" on Netflix and I wish I was joking when I will tell you that I cried throughout the whole movie... wiping tears of inspiration and then taking another bite of chocolate cake and Max just so sweetly accepting my current pregnant self. Pretty sure he was fighting back tears too. The movie made us want to sell all our belongings and pick up what matters most, our girls, and go experience the world in a new light.
Anyways, onto the cake!
Cocoa Coconut Chocolate Cake
3 cups organic flour
1 cup coconut sugar
1/2 cup unsweetened cocoa powder
2 teas. baking soda
1 teas. salt
2 Tablespoons Apple Cider Vinegar
2 teas. vanilla
1 can of organic Coconut Milk
1 cup cold water
1/2 cup maple syrup
Preheat oven to 350 degrees. Combine all ingredients into a mixing bowl. Mix until combined. Thinly cover the bottom of a cake pan (or pie pan which I've been super into lately) with olive oil and pour into evenly. Bake at 350 until you can poke the center with a toothpick and it comes out clean. About 18-23 minutes although sometimes everyone's oven run a little hotter or cooler, so check in on that center. It's better for it to be slightly undercooked than overcooked because there aren't any raw eggs and the next day it becomes even more moist and delicious.
Chocolate Coconut Frosting:
1 bar organic chocolate (milk, dark.. go with your gut)
4 tablespoons raw or regular honey
splash of coconut cream or milk
On the stovetop, simmer and stir constantly until the chocolate is melted and combined with the honey and cream or milk. Drizzle the thinnest layer ever on top of the chocolate cake. Indulge.
Coconut sugar is lower on the glycemic index than cane sugar or many other refined sugars. It sits around a 35 compared to most sugars like shite table sugar hitting at about a 60. So it doesn't spike blood sugar quite as much and processes through the body in a much different way. Coconut Sugar is made from the sap of flower buds from a coconut palm tree. The sap is boiled over moderate heat to evaporate most of its water content. The final product is coconut sugar, which is caramel-coloured and tastes similar to brown sugar.
Anyways, my Fridays just became a lot sweeter and makes me feel like I want to work at eating and fueling my body well the whole rest of the week!