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You can use regular whole wheat flour if you like, but whole wheat pastry flour (ground from soft white wheat berries) really helps make this cake less dense. So here’s to this amazing Low Sugar Chocolate Cake. Now we can have our cake and eat it too and not even have a sugar crash afterward.
In a large mixing bowl, stir together flour, sucanat, salt, and baking soda. Set aside. In a saucepan, bring oil, water, and cocoa to a boil. Pour liquid mixture into the bowl with the dry ingredient mixture.
After studying Mel’s test results, comprised of a dozen different recipes representing four types of cake, we believe you can reduce the sugar in any cake recipe by 10% without compromising its flavor or texture.
In a saucepan, bring oil, water, and cocoa to a boil. Pour liquid mixture into the bowl with the dry ingredient mixture. Stir well. Add sour cream and eggs, mixing well. Pour batter into a 9×13 inch baking pan. Bake in a 350° oven for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
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