As a former sugar addict, chocolate was a love of mine. I loved a chocolate bar, a chocolate biscuit, chocolate ice-cream (although it had to be double and with chocolate chunks and chocolate syrup – go hard or go home, I used to say), chocolate blocks, chocolate Easter eggs and pretty much anything else that had the word chocolate in it. Dessert time at a restaurant, I loved trying any dense, smooth, rich decadent chocolate cake…even better if it had orange in it!
So naturally, when you quit sugar, you wonder how life is going to be without that humble cocoa bean…??? A genuine concern, albeit first world. What will become of the cheeky snack times, or the emotional eating times or of the “I just want some now” craving chocolate times?
Quite simply put (and probably much to the frustration of you sugar lovers out there), it takes time.
You also have to ask yourself how much you want the deliciousness… followed by the guilt. Or the deliciousness… followed by the sleepiness. Or the deliciousness… followed by the pain in the gut. Or the deliciousness (after time and time again of indulging)… followed by the yearly weight gain, bad skin, bad moods, hormonal issues and the increased possibility of metabolic disease. Sad face.
Many people, though, will say they don’t care because life is too short, so let’s just enjoy it, despite all the negative side effects. The “I’d rather die fat and happy than skinny and deprived” approach. I, like many others, have chosen to go (somewhat) without, to have a “live long and drop dead“ approach rather than a “die a slow and painful death” approach, because that’s what may have eventuated had I not cut out the sugar. And who wants that?!
I guess there are a couple of points I should mention here regarding LCHF and quitting sugar.
- Fat fills you up. Say bye-bye to that eternal feeling of hunger.
- Fat reduces your cravings. Say bye-bye to that reliance and absolute need for sugar.
- Fat sorts your moods. Say bye-bye to the emotional eating and the crazy person you become when you’re ‘hangry’.
I won’t go into the other benefits like better skin and nails, allergies disappearing, a happy digestive system, hair re-growing, hormones regulating, mood elevating, better sleep, stronger, weight loss, energy for days…but they all happen.
So although it may be tough in the initial stages, it’s worth it in the long run, don’t you think?!
But waaaaaiiiiit a second…this is a recipe for chocolate cake, is it not??
Well yes indeed it is.
Choc orange is one flavour that a lot of people don’t experience often…but I don’t know why because it is AMAZE-BALLS!!
I remember as a kid going to the cinema with my cousins. One of my favourite cousins Leon was there with us and boy was he a cheeky kid…(now a cheeky adult). Anyway, he loved to be a little naughty, push the boundaries somewhat and I loved that. But I was shy, an introvert. So having him there being naughty was awesome ’cause I loved watching him in action. Anyway, this one day at the cinema, he gave me some jaffas. Remember how I was that kid who never got sweets/lollies/candy?? Well I remember having a few and when I tasted that combination of chocolate and orange, I knew that it was a flavour combination that my taste buds would remember and appreciate forever – the sugar hit was pretty powerful too!). Aaaand then he proceeded to throw the rest of the packet at the patrons in the front rows…(ouch hard shell!). Naturally I laughed and thought he was cool but wondered how he could waste something so delicious! Lol.
Fast forward to my time in London. Shopping in my local Sainsburys, I stumbled across these babies. I was hooked. The choc top with a layer of orange jelly or sort of jam plus the soft biscuit underneath. Yep, great combo again. Except I was broke so rarely bought them. But when I bought any form of biscuit/cookie, it was these I bought…so yum!
Along the way, but without looking, I also found orange chocolate sticks, choc-orange turkish delight and then I stumbled across the IQS recipe for this chocolate cake.
The beautiful and yet ridiculous thing about this chocolate cake is that there is absolutely no flour or flour sub used whatsoever! It is all eggs and cacao and is super simple to make. However, my love for orange had me craving this combination. I don’t often eat fruit being LCHF and when I do, it’s often berries because the sugar content in fruit is high and encourages insulin release, knocking me out of ketosis. However, this is not the primary reason. If one is living the LCHF lifestyle, one is satiated all the time and snacking is a thing of the past really… so I don’t really snack on things like these and instead would eat it with a meal, I guess as dessert or pre-workout or depending on how I’m feeling, for lunch to get me through until dinner (although I don’t encourage intermittent fasting for those who are new to LCHF).
Anyway, oranges are not super high in carbs, but they are not super low either. One orange has around 9.4g per orange. However, when we look at the math, having only a slice of this cake will see you having only 4.4g carbs/3g sugar. So you can have your cake… and eat it too 🙂
Anyway, this recipe is going to blow your mind…if you love choc orange the way I do 🙂
THE GAME-CHANGER: CHOC ORANGE FLOURLESS CAKE
- 2 oranges
- 100g 85% dark chocolate
- 1/4 cup coconut oil, extra virgin, organic
- 1/4 cup grass-fed butter
- 1/4 cup organic raw cacao
- 1 tsp cinnamon
- 4 eggs, organic and free range
- Optional: 1/4 cup Natvia or organic stevia
This is the longest bit, so start this while you’re watching your favourite TV show or something…
- Put the oranges in a pot and cover them with water.
- Put the lid on and boil for 1 hour. They should be very soft when you put a knife in them.
- Once done, run some cold water over them to allow them to cool quickly.
- Once cool enough, cut 1 1/2 oranges into small chunks.
- Put in a food processor and blitz until smooth.
- Pre-heat the oven to 200°C
- Line the base of a spring-form tin with baking paper and brush the sides with coconut oil/butter.
- In a double-boiler, melt the chocolate.
- Add the coconut oil and butter and allow to melt also. Mix them altogether, stirring until well combined.
- Allow to cool slightly and then pour the mix into the food processor with the oranges.
- Blitz until combined.
- Add the other ingredients: raw cacao and cinnamon. Combine.
- Whisk the eggs together in a bowl.
- With the food processor running on high, pour the eggs slowly into the mix. Be careful, if the mix is too hot still, it will cook the eggs and the mix will get curdles. Letting it to cool a little and also adding the eggs slowly will avoid this.
- Once combined, taste the mix. I don’t use any sweetener as this is sweet enough for me. However, if you would like more sweetness, add the Natvia or organic stevia, now.
- Pour the mix into the spring-form tin.
- Place some slices of orange on top of the cake and pop in the oven.
- Bake for approx. 25 mins. The cake should be soft to touch but a toothpick will come out relatively clean (we want it to be moist inside).
- Let cool and then eat (with some coconut cream, yum!)
N.B. If you totally hate orange (I just cried), you can make this with berries OR just plain chocolate. There’s nothing you really have to change, just omit the orange.
Do you love choc-orange? Can you believe this cake has NO flour in it and is so delicious? Feel free to comment below 🙂
Love (and healthy fats) Bianca x