Basic Chocolate Layer Cake
Low-carb, Sugar-free, THM:S, Gluten/nut free - this recipe makes two ¾-inch high cake layers. See the Notes section for how to make this cake with my Baking Mix.
Author: Briana Thomas
Serves: 10-12 servings
Ingredients
- 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
Instructions
- 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.
Notes
You can also use 2 cups of fresh grated zucchini in this recipe but it might not "decompose" in the cake quite as much and you may need to add a bit of extra liquid.
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.
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.
Recipe by Briana Thomas at https://www.briana-thomas.com/basic-chocolate-layer-cake/