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Wednesday, July 20, 2016

CHOCOLATE ZUCCHINI CAKE




     

CHOCOLATE ZUCCHINI CAKE

Refrigerated, this special cake has a more dense texture, which my husband and son love; however, at room temperature it has a lighter texture. I promise nobody practically will figure out there is zucchini in the cake, especially since I peeled the zucchini first before grating..  It simply contributes to the moistness and texture of the cake. If you suddenly have more zucchini growing in your garden than you know what do with, this is a great recipe.  The cake freezes well  The carob option is for people like me who cannot have cocoa or dark chocolate due to migraines. For me it has been about 15 years of having to mostly abstain or risk a migraine, and many a time I did risk it and paid the price! I have to tell you this carob powder tastes like the real thing in baking.  I love it.  I even use the unsweetened carob chips instead of chocolate chips.  My life has become sweeter as my beloved chocolate is back on the table for me again.  Thanks to one sweet lady who cared enough to comment on my blog that that is what her mother used.  I decided to try it out and now you will see more chocolate desserts from me once again. Please be aware that even although erythritol works really well as a sweetener in combination with another low-carb sweetener in baking....it should not be consumed by people with sensitive bladders.  It can make the bladder more sensitive as it is processed through the bladder ... that is why this particular sugar alcohol does not cause intestinal discomfort.  Hope that helps someone out there, just as I, in turn, have been helped by a kindly soul.

This lovely moist cake was the one I made for my husband's 60th birthday! Half a cherry is 1 gram of carbohydrate.

21/2 cups Gluten-Free Bake Mix 2 (click highlighted text)  (625 mL)
2/3 cup carob powder, OR cocoa (125 mL)
1 tbsp baking powder (15 mL)
1 tsp baking soda (5 mL)
1 tsp cinnamon (5 mL)
1/2 tsp salt (2 mL)
3/cup butter, softened (175 mL)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 11/2 cups sugar (375 mL)
1/3  cup granulated erythritol, OR 8 coffee sweetener packets (75 mL)
  (Use double the amount if using cocoa)
3/4 cup heavy cream (175 mL)
2 tsp vanilla extract (10 mL)
11/2 tsp unflavored gelatin (7 mL)
2 cups finely grated, peeled zucchini (500 mL)
Chocolate Cream Cheese Frosting:
8 oz regular cream cheese (250 g)
Liquid sweetener  (sucralose or stevia) to equal 1 cup sugar (250 mL)
1/2 cup almond butter (125 mL)
1/2 cup vanilla, OR chocolate whey protein (125 mL)
  (I use GNC Gold Standard)
1/4 cup unsalted butter, melted (50 mL)
2/3 cup carob powder, OR cocoa (150 mL)
1/4 cup powdered erythritol, OR (60 mL)
  6 sweetener packets (the kind for coffee)
2 tbsp heavy cream (30 mL)
2 tsp light-tasting olive oil (10 mL)

Preheat oven to 350°F (180°C). In large bowl, combine Gluten-Free Bake Mix 2, carob powder, OR cocoa, baking powder, baking soda, cinnamon and salt.

In food processor, process butter and add eggs while processing.  Add liquid sweetener, erythritol, heavy cream, vanilla extract and gelatin; process.  Add zucchini and process briefly.  Add the dry ingredients and process about 1 minute until well incorporated, scraping the sides occasionally.

Pour into two nonstick, 8-inch (20 cm) cake pans that have been lined on the bottom with parchment paper sprayed with nonstick cooking spray on both sides. You can skip that step and simply grease and "flour" with a dusting of bake mix or almond flour.  Bake 50 minutes or until cake tester comes out clean.  Allow cake to cool completely in a draft-free area on wire rack before removing and frosting the cake.  Frost the cake between layers, on top and down the sides.  The cake can be left at room temperature for hours at a time, but should be refrigerated in between.

Chocolate Cream Cheese Frosting:  In food processor with sharp S-blade, combine cream cheese, liquid sweetener, almond butter, vanilla, OR chocolate whey protein, butter, carob powder, OR cocoa, erythritol, OR sweetener packets, heavy cream and olive oil.  Process well until it is smooth, scraping the sides occasionally.

Helpful Hints: *Whole milk powder can be found in the Hispanic section of Super Walmart or in Publix or in Costco.  This cake would make good cupcakes made in a muffin pan with cupcake liners or it could be spread in a greased 9 x 13-inch (23 x 33 cm) glass baking dish or poured into two parchment-lined 8-inch (20 cm) nonstick heart-shaped cake pans or an 8-inch greased, nonstick springform pan.  Baking times will vary depending on the bake ware chosen, so keep an eye on your creation and use a cake tester.  When cool, run knife around circumference of cake between cake and pan and then invert, supporting cake with palm of hand to gently release.  Remove parchment paper.

Yield:  16 servings
Carob/cocoa
357.8/450.6 calories
8.6/10.0 g protein
29.6/30.2 g fat
2.2/3.8 g fiber
10.7/6.6 g net carbs

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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