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Monday, November 15, 2010


Refrigerated, this special cake has a fudgey brownie texture (like a mile high brownie), however, warm or at room temperature it is more cake-like, but still a great texture. I promise nobody practically will figure out there is zucchini in the cake.  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.
Text Box: Yield:  12 servings
1 serving with/out frosting
359.0/244.0 calories
11.0/8.9 g protein
30.9/20.0 g fat
8.7/5.7 g carbs 
21/2 cups GF Bake Mix, option #2*, (625 mL)
1/2 cup 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)
3/4 cup butter, softened (175 mL)
3 eggs
3/4 cup granulated erythritol (175 mL)
1/2 cup Hood Carb Countdown milk, OR (125 mL)
  Carolyn’s low-carb milk or half cream, half water
11/2 cups SPLENDA® Granular, OR liquid SPLENDA® equiv. (625 mL)
2 tsp vanilla extract (10 mL)
2 cups finely shredded, unpeeled zucchini (500 mL)
Chocolate Frosting:
11/2 cups SPLENDA® Granular, (625 mL)
  OR liquid SPLENDA® equiv.
1/2 cup whole or skim milk powder** (125 mL)
6 tbsp whipping cream (90 mL)
1/4 cup powdered erythritol (50 mL)
1/4 cup unsalted butter, melted (50 mL)
2 tbsp water (25 mL)
2 tsp olive oil (10 mL)
1 tsp vanilla extract (5 mL)
2 oz (2 squares) unsweetened baking chocolate, (60 g)

In large bowl, combine Gluten-Free Bake Mix, cocoa, baking powder, baking soda, cinnamon and salt.

In food processor, process butter and add eggs while processing.  Add erythritol, milk product of choice, SPLENDA® Granular, OR liquid SPLENDA® and vanilla extract; process.  Add zucchini and process briefly.  Add the dry ingredients and process until well incorporated, scraping the sides occasionally.

Pour into greased nonstick 8-inch (20 cm) or 9-inch (23 cm) springform pan.  Bake at 350°F (160°C) 50 minutes or until cake tester comes out clean.  Allow cake to cool completely in a draft-free area before removing the springform pan surround and frosting the cake.  The cake can be left at room temperature for a couple of days, but should be refrigerated after that.

Chocolate Frosting:  In blender, combine all ingredients, except chocolate and blend until smooth.  Add melted chocolate; blend again until smooth.

Helpful Hints:

* This Gluten-free Bake Mix is now obsolete.  Use Gluten-Free Bake Mix #1 for this recipe.

 **Whole milk powder can be found in the Hispanic section of Super Walmart or in Publix or in Costco.  If desired, add sugarless chocolate chips to the cake batter for an extra decadent cake.  Liquid SPLENDA® is basically sucralose in liquid form, which will reduce carbohydrate in the recipe.  This cake would make good cupcakes made in a muffin pan with cupcake liners or it could be spread in a 9 x 13-inch (23 x 33 cm) glass baking dish or poured into two 8-inch (20 cm) nonstick cake pans.  Baking times would vary, so keep an eye on your creation.  My husband and son, Jonathan, preferred this cake refrigerated and I preferred it at room temperature.  In order to reduce carbs, it is better to use liquid SPLENDA®.  If you use all SPLENDA® Granular throughout the recipe, the carbs will be higher than 10 grams per slice and that is too much!  I gave the analysis without frosting as well, so that you can use your own favorite frosting, if desired, and figure out the carbs more easily.  This cake does need a frosting.