Monday, October 10, 2016

HAPPY BIRTHDAY CHOCOLATE ZUCCHINI CAKE




This is just a very quick post, because it's my birthday.  Yes, and I've been too busy enjoying the day with my honey, hiking and picnicking.  We had a beautiful day!  And my Heavenly Father blessed me with a gift too, perfect weather in October!  72 degrees and sunny.

This is basically the same recipe as my zucchini cake recipe here.  The only thing changed is that instead of Einkorn flour I added cocoa to make it a chocolate cake.  I love the way it turned out in every way.  It is a very moist and chocolaty cake.  The zucchini really adds the right amount of moistness, and it rises well.  Most chocolate cakes I try to make don't.  But I loved the way this rose.  I use a silicone bundt pan, which worked really nice.

So here we go...

Chocolate Zucchini Cake
16 servings
by Ginny Larsen, © ginnyslowcarbkitchen.blogspot.com, 10-10-2016

5  large  eggs
1/2  cup  erythritol
1/4  cup  Pyure
2  teaspoons  vanilla
1  teaspoon  baking soda
1/2  teaspoon  baking powder
1  tablespoon  cinnamon
1/2  teaspoon  salt
2 cups  shredded zucchini -- (I cut one large zucchini in chunks and place in food processor with S blade and process.)
1/3  cup  coconut oil
1 1/2  cups  almond flour - Honeyville
1/4  cup  whey protein isolate, Isopure -- unflavored
1/4  cup  golden flaxseed meal
1/4  cup  oat fiber
1/4  cup cocoa

In mixing bowl, add eggs, erythritol, Pyure, vanilla, baking soda, baking powder, cinnamon, and salt.  Blend together with electric mixer.

Add Zucchini, oil, almond flour, whey protein, flaxseed meal, oat fiber, and cocoa.   Mix until combined. 

Pour into Bundt pan, sprayed with non-stick cooking spray, and bake in 350F preheated oven for 1 hour to 1 1/4 hr. If knife inserted comes out clean it is done. It was done for me at 1 1/4 hour.

Cool completely on wire rack.  Turn out onto plate and add a glaze if desired. I simply mix powdered sweetener such as Pyure or Swerve, and add a little bit of vanilla and enough cream to make it the right consistency.  

Per Serving: 143 Calories; 12g Fat (65.7% calories from fat); 6g Protein; 8g Carbohydrate; 6g Dietary Fiber; 

6 comments:

  1. This looks wonderful! I'm not able to eat dairy so I wondered if there is an alternative for the whey protein? Could I use an egg white protein powder? Or a pea protein?

    ReplyDelete
    Replies
    1. I would think you could. I only made it this way, so you'd have to try and see. If you do come back and let us know how it turned out.

      Delete
  2. Happy Birthday Ginny! Hope you had a great day yesterday - it sounds like you did. I am fairly new to making treats low carb but did a brownie cheesecake on the weekend and it was fabulous! This cake sounds great and I will have to try it. Thanks for sharing and it's always a treat when you pop up in my inbox!

    ReplyDelete
  3. Thank you Debra! Brownie cheesecake sounds wonderful! Feel free to share! ๐Ÿ˜ƒ

    ReplyDelete
    Replies
    1. Still feeling my way around low carb baking esp with regards to sugar subs. I used Swerve and stevia in the cheesecake part and erythritol in the brownie base. The recipe is from alldayidreamaboutfood.com by Carolyn. I baked it in late afternoon, let it cool, then refrigerated. Tried it next day and it tasted 'fake,' but the tried it the day after - fantastic! Does it need time to age?

      Delete
    2. Sometimes low carb foods do taste better after sitting a day, strangely! I'm glad you were able to enjoy it. I know some people get an aftertaste with different sweeteners. I'm fortunate that I don't. Maybe it's because I'm so used to them. It's been so long since I've had real sugar!

      Delete

LinkWithin

Related Posts Plugin for WordPress, Blogger...