// Rhubarb + Chocolate Holiday Cake (GF) (V) (RSF) // + Why I Stopped Eating Refined Sugar //


Rhubarb and Chocolate Cake Refined Sugar Free, and Gluten Free,Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography

I'm so excited about the Holidays! And I'm sure you're too! Lots of things have happened around here, for starters the blog has a new look!!! So I've been re-organizing the categories section, and all recipes, so it's easier for you to find them! I finally added the ‘refined sugar-free section! If you haven't seen it yet, have a look and tell me what you think! I hope you like it! However, something else had happened during these last few months, and I want to share with you the news. I finally quit eating refined sugar!!! There's a few strong reasons behind this decision and I want to tell you why. Ok. Here I go.

Why I decided to stop eating refined sugar + Long story short:

I don’t use any refined sugar anymore, and my body never felt so good! Shortly after Lia was born I started experiencing a lot of digestive problems, puffiness, low energy levels, sore muscles, cravings for sugary foods, and even my sleep was affected. I thought it was just my body trying to get back to normal after the birth; I convinced myself that it will pass, and everything will be fine. But after seven months, yes, ‘seven’ things continue the same. I decided to go to my GP and have a complete blood test done (from hormones to sugar levels) I was sure they would find something

But to my surprise my tests came back normal! I couldn’t believe it. The symptoms were still the same! I talk to my doctor about it, and he reassured everything was fine. Unfortunately, my body didn’t feel fine

In a nutshell, I knew something wasn’t right, and as I am a person who does not stay calm until I find the correct answer, I decided to start my research. And yes, I use myself as a ‘guinea pig’ and started experimenting to know what foods were affecting me. And I am so happy I did it because I discovered a lot of things about refined sugar and processed food, and how those foods were affecting my health. I’ve been refined sugar-free for three months now, and everything has stabilized. It has changed my health, my life, my body and the way I cook too. I feel so great that I’m not planning on going back to the old ways. But what makes feel even better is the fact that I don’t have those cravings for sugar anymore! 

So celebrating a time of renewal and new beginnings a cake is the most appropriate food, right? 

And since Christmas is coming, something chocolatey and fruity without refined sugar + milk + gluten should be incredibly AWESOME,NO?! And here it is... 'Rhubarb and Chocolate Cake'. I love this cake!!!!!!!! {Insert happy dancing here :)} It's flavorful and moist, easy to make and it can be prepare ahead, put it in the fridge and enjoy the holidays with your family stress-free! Now we all clap hands together!!!

Rhubarb and Chocolate Cake Refined Sugar Free, and Gluten Free,Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography


In this recipe I use Creamed Honey.  
3 C. Rhubarb, trimmed and chopped
4 Tbsp. Honey {Vegans can use Agave nectar}
3 tsp. Vanilla Paste {I use organic vanilla paste}
Cool Water to Cover
1/2 C. Coconut Flour
1/2 C. Cocoa powder for Baking
1/2 C. Vegetable oil
3 Medium -large Eggs, at room temperature
1/2 C. Honey 


Preparing the Poached Rhubarb:
In a medium saucepan, add rhubarb and cover with water. Then add honey and vanilla paste. Bring to boil, while stirring. Simmer and cook over low heat until rhubarb is tender (about 5-6 minutes). When ready strain rhubarb and reserve the liquid. Separate 2 cups of rhubarb for the cake mixture and 1 cup for topping (keep it in the fridge).

Preparing the Cake:
Preheat the oven at 150C / 300F. Grease a round baking dish and set aside. Mix together all dry ingredients. Then add eggs, vegetable oil, honey and finally add 2 cups of rhubarb. Mix using a wooden spoon until everything is well combined.
Pour mixture into the greased baking dish and bake for 20-25 minutes. Let it cool completely, before removing from the baking dish. When ready put it in the fridge. 

Before serving, cover cake evenly with the 1 cup rhubarb reserved for topping. Then pour the liquid from the rhubarb over the entire cake .   
Rhubarb and Chocolate Cake Refined Sugar Free, and Gluten Free,Copyright aldentegourmet blog, Copyright Aldyth Moyla Photography


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