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!
Course Dessert
Cuisine Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour20 minutesminutes
Equipment
Ø6½" / Ø16.5cm Springform pan
Ingredients
Cake
Original
2cupsFlour
½cupCocoa powder
½tablespoonBaking powderfollow instructions on packaging
½teaspoonSalt
4mediumEggs
3tablespoonsButtersoft or melted
3tablespoonsHoney or sweetener of choice
⅓cupGreek yogurtno fat
¼teaspoonVanilla extract
⅓cupMilklow fat
3cups Zucchinishredded
Keto - Gluten free
3cups Zucchinishredded
4mediumEggs
¼teaspoonVanilla extract
3tablespoonsButtermelted
½cupMilklow fat
1cupAlmond flour
1cupCoconut flour
3tablespoonssweetener of choiceXylitol
1teaspoonBaking powder
½teaspoon Salt
¼cupCocoa powder
Frosting
21ozCream cheeselow fat
7oz Greek yogurtno fat
Sweetener to tasteabout 6 tablespoons honey or 4 tablespoons Xylitol on keto
½teaspoonVanilla extract
Optional
½cupCocoa powder for chocolate cream
Instructions
Cake
Original
Mix together flour, cocoa powder, baking powder and salt.
Whisk the eggs until light yellow.
Whisk in the butter, honey or sweetener of choice, sour cream, vanilla extract, milk and the shredded zucchini.
Mix them together with the flour.
Pour the batter into a parchment lined spring-form pan.
If cutting cakes isn't an option just use the spring-form individually without its bottom on a parchment paper and bake the batter in batches. Using more spring-from pans at the same time is also an option.
Bake the chocolate zucchini cake on the lower rack of a 360°F / 180°C preheated oven for about 50 minutes.
If the layers are baked individually 20 minutes for each layer would suffice.
Cut the cake into 3 layers and let them cool completely. It shouldn't be gooey but if it is, panic not, just put them back into the oven and bake them through.
Keto - Gluten free
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.