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I’ve posted a chocolate cake recipe before which I loved, but it was very dense and fudgy and not a normal cake texture. Also, it contained cauliflower, which I didn’t expect everyone to be excited about. This chocolate layer cake contains no funky ingredients, unless you consider zucchini strange. I don’t; bakers have been using zucchini to add moistness to baked goods for ages. Not only does this cake contain no strange vegetables; but it also contains no almond flour, which is both expensive and calorie-dense.
This is the closest I have come to a normal chocolate cake, in both texture and flavor (although it’s still more dense than a regular cake). In fact, when I used it in this mocha cake recipe for my birthday and served it with vanilla ice cream, I couldn’t have told the difference between this cake and a regular one made with white flour and sugar.
A fantastic addition to this cake would be some sugar-free chocolate chips sprinkled on top of the batter before baking. Add some pecans and caramel sauce and you would have something like a turtle cake. Hmm…I’ll have to work on that…
You can find a cleaned-up version of this recipe in my cookbook, Necessary Food.
- 2 cups frozen grated zucchini, thawed, juice and all (measure before freezing; see note below if using fresh zucchini)
- 3 eggs
- ¼ cup refined coconut oil or butter, melted/softened
- ¼ cup olive oil
- 1 tsp. vanilla extract
- ½ cup oat fiber (use gluten free if necessary)
- ½ cup cocoa powder
- ⅔ cup oat flour (oats ground finely in a blender/coffee grinder; use gluten free if necessary)
- ⅓ cup ground golden flax
- 2 tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- ¼ tsp. + 2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- 4 packets Truvia (3 tsp. Truvia; you could also use 2 tsp. THM Super Sweet Blend), or more to taste since I tend to undersweeten
- Mix all the wet ingredients together well. Whisk the dry ingredients together, add to the wet ingredients, and mix until well combined. Divide the batter into two well-greased 9-inch cake pans and smooth out with a spatula. Bake at 350 degrees F for 15 minutes or until a toothpick comes out cleanly. Let the cakes sit in the pans for 10 minutes, then cut around the edges with a knife and carefully invert them (use your hand to support the cake from underneath and gently tap on the pan to get the cake to loosen if it sticks) onto a towel-covered wire rack to cool. Refrigerate the cake layers until completely chilled through, then frost with your choice of frosting.
The carbs from the oat flour come out to 4.4 net carbs/serving if you cut the cake into 10 slices (those are big slices). This is well within Trim Healthy Mama S guidelines. To avoid using oat flour, use my Baking Mix variation.
To use Briana's Baking Mix in this recipe, substitute 1½ cups of Briana's Baking Mix for the oat fiber, oat flour, and flaxmeal called for in the recipe. Add ¼ cup of egg whites.
Briana’s Baking Mix
Use this sweetener conversion chart for reference if you’re using sweeteners other than what I have listed in the recipe.
- FYI: Oat fiber is not the same as oat flour (which is just ground up oats; you can do this in your blender/coffee grinder). You can buy oat fiber here. You can buy a gluten free brand from the Trim Healthy Mama online store.
- I use Hershey’s brand cocoa powder.
- THM Pure Stevia Extract Powder does a great job of sweetening, but in chocolate recipes I like to combine it with Truvia for a more balanced flavor. You can buy the stevia (as well as THM Super Sweet Blend) from the Trim Healthy Mama online store.