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.
Serves: 10-12 servings
  • 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
  1. 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.
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.
Recipe by Briana Thomas at