If I knew you were coming I’d have baked a cake…Just as well I did then isn’t it! In a bid to get back on track with Slimming World after a couple of weeks of naughtiness, I’m reigning my snacking and syns in and starting again on the straight and narrow.
But dieting doesn’t have to be all doom and gloom.Whilst I much prefer savoury to sweet, craving crisps and dibs and a huge ol’ glass of wine on the side come Friday night, every now and again it’s good to give in to chocolate cravings. So I baked a cake.
But this was a cake with a difference. I substituted brown sugar for sweetener – Canderel. The lovely guys over at Canderel got in touch to see if I would be interested in putting the savour to the test and use it in a range of foods, other than a morning cuppa!
My team at work were put to the ultimate taste test – what’s different about my cake? At first they were a little bit baffled by my chocolate Victoria sponge cake. It didn’t taste or look differently and the vanilla buttercream sat nicely against the sponge.
Some guessed it was flourless and others asked if it included beetroot, but no-one suggested sugar-free!
I will definitely be making this one again soon – stay tuned for future recipes that satisfy your sweet tooth and can be eaten at the 3pm slump, guilt free of course!
*This is a sponsored post