The cake turned out great! I have not made a cake by scratch in years, but the directions were easy to follow and it came out moist and tasty. (We just ate our last pieces tonight…yum!)
I found a great description of Xagave on their website and I want to share it with you.
Xagave is a Premium Blend of Agave Nectar derived from organic Agave Salmiana (White Agave) and organic inulin from Agave Tequilana (Blue Agave). This combination results in the highest quality nectar with the best taste, best Cooking Qualities and the most Health Benefits of any nectar on the market; making our nectar the perfect sweetener for all of your cooking, canning, and baking needs. Your foods will taste better while saving calories and our nectar can be simply exchanged for sugar or honey in any of your favorite recipes (see Sugar Exchange Table). A natural and healthy substitute for sugar, brown sugar and honey makes our nectar perfect for everyday use in coffee, tea and cereal. Avoid “spiking” your blood sugar levels with this naturally low Glycemic Index Food (approximately 30) and feel the difference. Our nectar contains no artificial additives or artificial sweeteners and is processed at very low temperatures that qualify it as a raw food. Organic & Kosher certified, we are 100% confident that you will not only taste but feel the difference. We encourage you to try this great tasting, versatile and healthy sugar substitute for yourself and see why Xagave is “The Complete Sugar Replacement” that is right for you and your family.
The benefits are numerous and after baking with it, I would definitely use it again. Here is the recipe I followed (including my little tweaks).
- 1 cup coconut oil (I used canola)
- 1 cup Xagave
- 1/2 teaspoon butter flavor (I used I Can't Believe It's Not Butter Spray)
- 1 teaspoon vanilla
- 1 cup flour
- 1-1/2 cups whole wheat flour (I subbed baking flour)
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 6 tablespoons cocoa
- 1/2 cup buttermilk
- 2 eggs
- 2 cups shredded zucchini
- 1/2 cup chocolate chips
- 1/2 cup chocolate chips (I used white chocolate chips)
- 1/2 cup brown sugar (personally, I would omit this)
- 1/2 cup chopped nuts (I didn't add)
- Add oil and Xagave to a large mixing bowl, beat together.
- Add butter and vanilla and incorporate with the oil and Xagave
- In a separate bowl, mix dry ingredients
- Mix eggs and buttermilk in a different bowl
- Alternate wet and dry ingredients
- Mix in zucchini and 1/2 cup chocolate chips
- Pour into a greased 9x13 pan
- Sprinkle white or chocolate chips on top.
- Bake at 325 degrees for 35-40 minutes
- Cupcakes can be made by cooking for only 25 minutes
I have some samples of Xagave for one of you to win. All you need to do is tell me why you would like to try Xagave? (Mandatory Entry)
Extra Entries: (Don’t forget your email)
3 Entries if you receive Tammy’s Two Cents by email (must be activated to qualify)
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3 Entries if you tweet about giveaway (up to 6 times per day-not within the same hour) 18 total entries available
5 Entries if you comment on any other post on Tammy’s Two Cents
(5 entries for each post commented on)
10 Entries if you make a donation to the Children’s Miracle Network ($5 or more)
I can’t ask you to follow me on Google+ but if you would like to stay up to date on all my giveaways, I would love for you to part of my circle! Thanks!
The giveaway will close on May 29th at 9:00 p.m. PST. Winner will be chosen using *And The Winner Is plugin*. Open to US only.
Disclosure: I was sent the Xagave for review purposes. I was not compensated or paid to write a favorable review. This is my personal opinion of the product I received.