You would be lying if you said you have never tried a piece of chocolate cake. It is one of the most savoured cake flavours for any occasion, from birthdays to anniversaries. But most chocolate cakes in bakeries and confectionaries are made of refined wheat flour and laden with table sugar. But here are a few ways to enjoy the occasions, without spiking your glucose levels.
Enjoying chocolate cakes guilt-free
• Commercially available chocolate cakes are made of refined flour that increases glucose variability in the blood. Consider trying cakes made with protein-based, low-carb flour like almond flour, coconut flour, oat flour etc.
• Cake made with cocoa-rich dark chocolate helps control blood glucose surge and does not affect glucose metabolism. Try cakes made with a high dark chocolate content.
• You can also consider having chocolate cakes sweetened with natural, plant-based sugar substitutes like stevia, which has zero glycemic indexes and doesn’t alter glucose levels in the blood.
Chocolate cake might be one of the favourite things you like to eat. But the chocolate cakes usually available in the market are laden with sugar and butter and made of refined wheat flour. Taken together, this forms an unhealthy combination that spikes blood glucose levels and impacts overall health.
