Enjoy a treat so rich and sweet, Gluten-free and keto’s neat! Chocolate, zucchini—what a pair, A tasty cake beyond compare!
Ingredients
Cake
- 3 cups / 400g Zucchini (shredded)
- 4 medium / 200g Eggs
- ¼ teaspoon / 1.5g Vanilla extract
- 3 tablespoons / 50g Butter (melted)
- ½ cup / 120g Milk
- 1 cup / 100g Almond flour
- 1 cup / 120g Coconut flour
- 3 tablespoons sweetener of choice
- 1 teaspoon / 4g Baking powder
- ½ teaspoon / 3g Salt
- ¼ cup / 30g Cocoa powder
Frosting
- 21 oz / 600g Cream cheese (low fat)
- 7 oz / 200g Greek yogurt (no fat)
- Sweetener to taste (about 6 tablespoons honey or 4 tablespoons Truvia on keto)
- ½ teaspoon / 2.5g Vanilla extract
- Optional
- ½ cup / 50g Cocoa powder for chocolate cream
Kitchen utensils
- Ø6½” / Ø16.5cm Springform pan
How to make Chocolate zucchini cake
Cake
- In a big enough bowl ,mix all the ingredients together. It should be moist but it won’t be runny like it’s the case with the floury batter.
- Divide the batter into three. Line a baking sheet with parchment paper and by using a spring-form baking pan without the bottom, make the zucchini cake layers.
- Bake the chocolate zucchini cake on the lower rack of a 360°F / 180°C preheated oven until dark brown spots start to appear on the surface of the cake, about 45 minutes.
Frosting
- Whisk cream cheese, Greek yogurt or sour cream, sweetener of choice and vanilla extract until creamy. For chocolate cream add the optional cocoa powder too.
Assembly
- Divide the cream into four parts.
- Make sure the layers are cooled to room temperature or even below. Spread ¼ of the cream on the first layer equally.
- Continue with the layers and cream.
- Spread the last quarter on the side of the cake.
- Leave a bit of cream for decoration if desired. Always keep the cake in the fridge unless it is served.
Enjoy!
Star this recipe!
Chocolate Zucchini Cakes Recipe – Gluten Free – Keto
Can we deal with the unexpected or we don’t even really have to? Let’s make a Zucchini cake and see if it turns out as expected!
Equipment
- Ø6½” / Ø16.5cm Springform pan
Ingredients
Cake
- 3 cups Zucchini shredded
- 4 medium Eggs
- ¼ teaspoon Vanilla extract
- 3 tablespoons Butter melted
- ½ cup Milk low fat
- 1 cup Almond flour
- 1 cup Coconut flour
- 3 tablespoons sweetener of choice Xylitol
- 1 teaspoon Baking powder
- ½ teaspoon Salt
- ¼ cup Cocoa powder
Frosting
- 21 oz Cream cheese low fat
- 7 oz Greek yogurt no fat
- Sweetener to taste about 6 tablespoons honey or 4 tablespoons Xylitol on keto
- ½ teaspoon Vanilla extract
- Optional
- ½ cup Cocoa powder for chocolate cream
Instructions
Cake
- In a big enough bowl ,mix all the ingredients together. It should be moist but it won’t be runny like it’s the case with the floury batter.
- Divide the batter into three. Line a baking sheet with parchment paper and by using a spring-form baking pan without the bottom, make the zucchini cake layers.
- Bake the chocolate zucchini cake on the lower rack of a 360°F / 180°C preheated oven until dark brown spots start to appear on the surface of the cake, about 45 minutes.
Frosting
- Whisk cream cheese, Greek yogurt or sour cream, sweetener of choice and vanilla extract until creamy.
Assembly
- Divide the cream into four parts.
- Make sure the layers are cooled to room temperature or even below. Spread ¼ of the cream on the first layer equally.
- Continue with the layers and cream.
- Spread the last quarter on the side of the cake.
- Leave a bit of cream for decoration if desired. Always keep the cake in the fridge unless it is served.
Notes
Enjoy!
Nutrition
Serving: 100g | Calories: 153kcal (8%) | Carbohydrates: 11g (4%) | Protein: 7g (14%) | Fat: 11g (17%) | Saturated Fat: 5g (34%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 52mg (17%) | Sodium: 224mg (10%) | Potassium: 168mg (5%) | Fiber: 3g (13%) | Sugar: 3g (3%) | Vitamin A: 302IU (6%) | Vitamin C: 3mg (4%) | Calcium: 92mg (9%) | Iron: 1mg (4%)
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