Marni & Me Series: Why Marni is Naturally Sweet

Chocolate cake 17
I have a confession to make. I have a major sweet tooth. I’ve been denying it for years but it’s time to come clean. I prefer to eat my sweets ignorantly by ignoring the fact that they were created with cups of refined sugar. I seriously choose not to bake so I don’t have to face the reality that sweets need that certain something to be tasty. And well, that something has to be sweet.

It wasn’t until I met Marni that I realized you don’t have to constrain yourself to refined sugar, if your taste buds want a little sweetness.

We decided to drop by Belmonte Raw in Leslieville to prove my taste buds wrong and enjoy some decadent chocolate treats sweetened naturally.

With chocolatey goodness in my tummy, I asked Marni an embarrassing question that I had been dying to ask for a while now.

Marni, is it ok for me to like sweets?

Of course Erika. It’s ok to love sweets and sugar does serve a purpose. Even if it’s just to please your palate. It just needs to be the right kind, like honey, coconut nectar or maple syrup (*Marni’s go-to natural sweets). Dried fruits are great too! I would only suggest that you eat sweets in moderation- like anything else.

Ok so I wont go on a dessert binge (although I have in the past), but I can still enjoy them guilt-free in moderation as long as I’m using natural sugars.

Yes that is correct, I love to have my “chocolate” cake and eat it too. I feel so much better eating desserts that are made with wholesome sweeteners and other natural ingredients. Everything from flours to oils are carefully chosen in all my baked goods.

What a great way to spend Halloween! What other ingredients would you recommend for healthy baking?

In addition to wheat or gluten free flours, Coconut Oil is the plant-based oil ingredient I use for baking. It’s rich, creamy and buttery texture has a natural sweetness without any sugar. The specific brand I use is Bali Sun.

I sure hope I can find Bali Sun at your Veg Food Fair booth.

Absolutely you will be able to & you can sample it!


To indulge your sweet tooth naturally we posted Marni’s Tender Cocoa Cream Cake with Cinnamon.

ALSO… If you tell us a little bit about your favourite dessert in the comment section below, we can tell you what natural sweeteners to use as a substitute for refined sugar.

*Keep your favourite recipes, just make them better!

Tune in tomorrow for Why Marni is Sprouting & Growing


Tender Cocoa Cream Cake

  • Yield: 8 Servings
  • Prep: 15 mins
  • Cook: 40 mins
  • Ready In: 55 mins

This is a delicious recipe and it’s ingredients are good for you too! Pure cocoa powder is an amazing ingredient for dessert recipes, hot chocolate and smoothies. It is loaded with antioxidants & the powerful mineral magnesium, which is great for calming and clarity.


1/2 cup Cocoa Powder Plus 2 Tablespoons
2 teaspoons Baking Soda
2 teaspoons Baking Powder
1/2 teaspoon Ground Cinnamon
1 teaspoon Sea Salt
1 cup Maple Syrup room temperature
1/2 cup Water
1 tablespoon Vanilla Extract plus 1 teaspoon


1.Preheat oven to 350F. Oil and flour one 10” cake pan and line bottom with parchment paper.

2. Sift together dry ingredients in a bowl and whisk together to combine. Set aside.

3. In a seperate bowl, whisk together wet ingredients and pour into dry. Mix well.

4. Pour batter into prepared pan.

5. Bake for about 30-40 minutes until cake is springy to the touch and pulls away from the sides

of the pan.

6. Allow to cool in a pan on a wire rack for about 5 minutes. Remove from pan and allow to cool

completely on a rack.

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