David Joachim’s Crazy Chocolate Cake with PGX

David Joachim, food substitutions expert, shares his chocolate cake recipe with Steven and Chris. Now we want to share it with you!

Run out of certain ingredients mid recipe? David Joachim has the solution. Want to make that chocolate dessert healthier? PGX has some ideas for you!

Who doesn’t love chocolate cake? My mouth is watering after looking at so many pictures of the rich treat. You will be happy to know that it is possible to have a slightly healthier version of the classic, sugar-loaded cake. David Joachim is a food substitutions expert: the one to turn to when you realize you’re missing key ingredients midway through your kitchen endeavours! In his version of chocolate cake, he’s reduced the cholesterol levels by replacing the butter with a 1/2 cup of canola oil, along with a few other changes. We’ve got a few other suggestions that can make your chocolate cake… well, almost guilt free! Instead of sugar, you can use a substitute such as Splenda, a sucralose-based artificial sweetener derived from sugar. Or, if you prefer the all natural route, you can use Stevia, a plant-based alternative to sugar. Try using whole wheat flour to give your cake an extra nutritional kick! And, my best suggestion of them all, add some PGX and up the fiber content! You can use the the SlimStyles PGX Granules to add to your dry ingredients. So my friends, don’t completely deprive yourself of the sweet things. It is possible to eat healthy and enjoy your slice of cake once in a while!

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