How should I bake the cakes?
It's super simple! Follow these steps and you will have a freshly-baked, delicious and healthy cake in no time:
- Pour the mixture into a microwavable cup.
- Add 2.5 measured tablespoons of water.
- Stir until well blended.
- Bake in the oven or microwave.
- Oven 25 minutes at 350 F.
- Microwave: Baking times based on the microwave wattage are 700W: 95s, 950W: 70s, 1200W: 55s, 1500W: 45s. These times may slightly vary depending on the thickness and shape of your cup. Reduce the bake time if you like a moister cake and increase the bake time if you desire a more cakey texture.
- Enjoy warm! But caution, contents are hot!
Why do the cakes texture change after it cools down?
All cakes have 100% natural coconut oil powder and hence after they cool down, the oil thickens resulting in a slightly stiffer texture. However, reheating will restore the spongy soft texture.
What is erythritol? Why do you use it in your recipes?
Erythritol is a natural sugar alcohol. It is 70% as sweet as table sugar yet it is noncaloric. Hence it does not affect blood sugar nor does it cause tooth decay. We use Erythritol in our products because it does not have an aftertaste like many other natural sweeteners but it's zero-calories and all naturally sourced.
What is psyllium husk? Why do you use it in your recipes?
Psyllium is a soluble fiber derived from the seeds of Plantago Ovata, an herb native to India. Psyllium is an excellent absorber of water and when it absorbs water it becomes a thick, viscous compound that resists digestion in the small intestine. Its resistance to digestion regulates high cholesterol, triglycerides, and blood sugar levels. It can also aid weight management, and relieve diarrhea and constipation. Besides these health benefits, psyllium acts as a natural emulsifier, gelling agent, stabilizer and thickening agent in baked goods.
Why do the cakes have high-fat content? Is fat good for me?
It's a myth that fat makes you fat. Calories from fat aren’t different from any other calories. Consumed fat does not automatically get shuffled straight into the fat tissue in your body, any more than protein will automatically build muscle. A calorie is a calorie whether it comes from fat or anything else. There’s nothing intrinsically fattening about fat itself. In fact, many scientific research studies have concluded that fat consumption has little if any effect on body fatness. Additionally, healthy fats actually increase satiety, especially the medium-chain triglycerides found in butter and coconut oil. These fats activate appetite-suppressing hormones and cause your stomach to empty slower hence you feel fuller longer. We use unrefined or virgin coconut oil in all our cake recipes to nourish your body and help you feel fuller longer.
Another misconception is that a high-fat diet causes cardiovascular disease. However contrary to all conventional wisdom, coconut oil is actually cardioprotective and helps maintain healthy blood lipids and cholesterol level. Last but not least, virgin coconut oil is rich in antioxidants.
Why does the carbohydrate content of the cakes seem high on the Nutrition Facts label?
Unfortunately, there is no official definition of the "net" carbohydrates on food labels. The FDA Nutrition Facts label only breaks down the carbohydrate information into the dietary fiber, sugar and sugar alcohol. This may seem confusing as not all carbohydrates impact the body in the same manner. Some carbohydrates like simple and refined starches and sugars are absorbed rapidly and have a high glycemic index, meaning they rapidly elevate blood sugar levels. These carbohydrates are stored in the body as fat. However, other carbohydrates move slowly through the digestive system (dietary fibers) and much of it is not digested at all (sugar alcohols). Hence the net carb a product contains is the total number of carbohydrates minus the dietary fiber and sugar alcohols because these types of carbohydrates are thought to have a minimal impact on blood sugar levels. All our products have less than 6 grams of net carbohydrates as we don't use refined starches or sugars in our products.
Why should I eat less refined sugar?
Cutting sugar has many health effects, the most obvious being major weight loss. Empty calories such as refined sugar slow down your metabolism and turn right into belly fat due to an increase in the insulin levels. Additionally, the insulin increase can lead to pre-diabetes and eventually actual diabetes. Also, scientists have identified excessive added sugar intake as a major risk factor for high blood sugar.
Research has proven that excessive added sugar is associated with an increased risk of coronary heart disease. Additionally, bad cholesterol can clog up arteries and blood vessels and lead to heart disease. Also, eating too much sugar can impair cognitive function and reduce proteins that are necessary for memory and responsiveness. Lastly, too much sugar can make skin dull and wrinkled, however cutting sugar makes your skin glowy, clear and young.