We have a perfect recipe to satisfy your sweet tooth and nourish your prebiotics without the refined sugar and oil! It’s our “The Best No-Guilt Chocolate Cupcakes” (see below article for the recipe).
From protein bars to soda, added sugar can be found in most packaged food items in grocery stores.
We know that sugar can be harmful in many ways. It can cause weight gain, increase risk of heart disease, diabetes, acne, cancer and even accelerate the aging process.
But who doesn’t like sweets?
The best way to satisfy the sweet tooth without refined sugar is to use whole food. Research shows that the sweetness from the real food like sweet potato, apples, dates, grapes, carrots, etc. doesn’t spike our insulin. They are not only the best ingredients to make desserts, they also contain vitamins and prebiotics to nourish our gut health.
Wait, these sweetness adding whole foods have prebiotics? Yes! And they can be some of the best prebiotics source! Prebiotics play a crucial role in our gut health by nourishing the beneficial bacteria in our intestinal tracts—the probiotics. Prebiotics are found in specific food fibers and they feed and grow good bacteria in our guts! They are extremely important as research shows that they improve metabolic health and even help prevent certain diseases.
What are some of the prebiotics rich whole foods we can eat?
- Chicory Root (in our probiotic supplements)
- Jerusalem Artichokes (in our probiotic supplements)
- Sweet potato
And there are more!!!
We are using sweet potato, dates, apple sauce and pure 100% cocoa powder for this recipe. You will be surprised how good this is and will never miss the sugar. It’s so sweet and moist just by using the real food!
Enjoy and we will share more prebiotic rich recipes soon!
The Best No-Guilt Chocolate Cupcakes
Made with Whole Food Sweet Potato (Prebiotics)
No Refined Sugar
This cup cake is so moist and delicious that no one will know that it’s not made with oil or butter.
The sweet potato provides part of the sweet taste in the cake. It also adds moisture and a tender cake texture. It’s perfect with or without Chocolate Sweets Frosting (below).
This recipe can make 12 cupcakes or one cake layer (double the batch for a 2-layer cake).
Wet Ingredients (blend them together)
- 1 cup peeled cooked orange or Japanese sweet yellow potato
- 1/4 cup unsweetened apple sauce
- 1/2 cup date (soaked with ½ cup hot water)
- 1 tablespoon apple cider or balsamic vinegar
- 1 tablespoon pure vanilla extract
- 1 cup whole wheat (or all-purpose) flour
- 1/2 cup nondairy chocolate chips (optional, my kids love that)
- 1/3 cup cocoa powder
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon baking soda
- Preheat oven to 350°F.
- Line 12 cupcakes pan or 9” cake pan (I use parchment paper to line the cap pan for easy removal)
- Blend all the wet ingredients including the date water.
- Mix well all the dry ingredients and then add the blended wet ingredients into the bowel. Well combine and transfer them into the cake pan.
- For cupcakes, bake 15 min. For cake, bake 20 minutes.
- Cool the cake down before adding frosting.
- Drain water from the date and cashew, no water.
- Blend all ingredients together until it’s very smooth. If frosting is too thick, add 1 or 2 TBS of nondairy milk.