This post may contain affiliate links. Click here for my affiliate disclosure. If you purchase items through my affiliate links, I receive a small commission but your price doesn't change.
Recipe and pictures revised 7/1/16
Don’t let the involved name scare you. This cake is actually very easy to make, especially since I revamped the whole thing. It also happens to be one of my favorite creations so far, and my mom says it’s her favorite of all the cakes I’ve made.
This cake used to have an ingredients and instructions list as long as my wish list at Christmas time, but not any more! Since the advent of my Baking Mix, I decided to majorly simplify this cake by using it instead of oat flour, oat fiber, and golden flaxmeal. Because one flour container is WAY easier than three. And I simplified the directions, just because I like simple. And I made it in a 9×13 inch pan instead of a bundt pan. Because HELLO easy baking. #cookbook
And I just generally reworked the recipe to make it better. So print this copy to replace your old copy, and you will thank yourself, and me, and maybe actually make the cake.
This cake is full of autumn. The flavors come together so well, and the crumb is very moist. A layer of browned-butter cream cheese frosting really tops it off, too.
The flavor combination of zucchini spice and browned butter is not original with me. I’ve seen it several places and it always intrigued me, but then I saw a Bundt cake on Foodgawker that used those flavors and I had one of those “make that or die” moments.
(Pictured with my Pumpkin Spice Syrup)
You can find this recipe in my cookbook, Necessary Food.
- 1½ cups Briana's Baking Mix*
- 1 T baking powder
- 2 tsp. cinnamon
- ½ tsp. ginger
- ½ tsp. ground cloves
- ½ tsp. salt
- ½ tsp. THM Pure Stevia Extract Powder
- -
- 2 cups grated zucchini, juice and all, thawed if frozen (Use fresh or frozen. If using frozen, measure BEFORE freezing and then use the liquid and all.)
- ¾ cup water
- ¾ cup egg whites
- ⅔ cup Greek yogurt
- 1 stick (1/2 cup or 8 T) of salted butter, softened
- 2 eggs
- 1 tsp. vanilla extract
- 1 tsp. maple flavoring
- 2 T butter
- 1 8 oz. package cream cheese, softened (reduced or full fat)
- ½ cup Greek yogurt (or more cream cheese, for a richer frosting)
- 1 tsp. vanilla extract
- ½ tsp. Grandma's molasses
- ⅛ tsp. THM Pure Stevia Extract Powder
- Pecans (not nut free, obviously) and Pumpkin Spice Syrup for garnish, optional
- For the cake, whisk the dry ingredients. Add the wet ingredients and mix well. Spread into a greased 9x13 inch glass baking pan and bake at 350 degrees F for 45 minutes or until the center appears to be done and not soggy (it will be moist.) Cool the cake completely before frosting.
- Meanwhile, make your frosting. Brown the butter in a nonstick skillet over medium to medium-high heat until the solids in the butter are brown. Stir frequently so as not to burn the butter. Let the butter cool for a few minutes. Meanwhile, beat the rest of the frosting ingredients together. Add the butter and beat again.
- (For an easier, almost-just-as-good version, omit the browning butter step and just beat the softened butter with the other frosting ingredients.)
- When the cake is cool, frost it, then refrigerate it until completely chilled. Cut and serve. Store in the refrigerator. These bars are best cold. Yields: 15 servings.
I bet you could bake this in 2 or 3 9-inch cake pans (adjust the baking time) and frost with the browned butter frosting. Top with pecan halves and drizzle with Pumpkin Spice Syrup for a pretty finish.
Here’s my Baking Mix recipe.
Suggested products:
- Imitation Maple Extract
- Truvia
- THM Pure Stevia Extract Powder can be purchased from the Trim Healthy Mama online store.
Hello! I’ve been trying to get more veggies and less sugar into my kids’ diets and while I’m doing Keto and have recently transitioned over to THM, they are not. I made the THM Trimtastic cake with hidden squash in it, and my kids loved it! So, I started looking for more sweet treats with vegetables as a main ingredient. I have your cookbook and saw this recipe and decided to make it in my mini donut maker (because my boys are obsessed with donuts!), and rolled them in a cinnamon/THM gentle sweet mixture and again they were a huge hit! Even my husband (who isn’t following the plan with me) thought they were delicious! He commented on how fluffy they were! So, thank you, Briana for a delicious recipe that my whole family enjoys!! I will definitely make this again, but with the frosting next time!
Such a neat idea to make this into donuts!
Hello! Thank you for sharing!! Surely there must be more sweetener required for the frosting than 1/8 tsp?
No, that amount is correct. Pure stevia extract powder is extremely concentrated. 🙂 You can see a conversion chart here >> https://media.trimhealthymama.com/wp-content/uploads/sites/4/2017/05/07222306/THM.Sweetener-Conversion-Chart.pdf
Feel free to use your favorite sweetener, to taste. You may need to powder it if it’s in granulated form.
Hi! Instead if using your special baking mix, can I just use almond flour? My family isn’t a fan of coconut flour, sadly.
If you want to use almond flour, I would just look up a low carb recipe similar to this one that already uses almond flour as the flour. 🙂 You’ll get really different results if just swapping in almond flour for my baking mix since almond flour is a much “wetter” flour than my baking mix is.
I made this cake but I used a store bought stevia rather than the THM brand! Everything else I did the same as called for except I did use the THM baking blend but only two cups like you suggested. Anyhow, my cake baked up fine but was not sweet at all!! I actually added some THM gentle sweet to the frosting because it too wasn’t sweet. Do you think the lack of sweetness was due to the non THM stevia? I was really sad because the cake, even with the frosting, is not tasty! I actually added the THM “glosting” to the top to try and save the cake…it helps some. Your thoughts on this would be greatly welcomed! Thanks
Hi Angel! Stevia brands can vary A LOT so I’m guessing that’s the majority of the problem. Are you sure you used a pure stevia extract powder? A lot of store-bought stevia blends label themselves as stevia but really have other ingredients and aren’t nearly as strong as the pure stuff.
Also, I would definitely taste it before baking next time. 🙂 I tend to like my desserts not as sweet as other people, so feel free to add more sweetener to any of my recipes. If I make someone else’s recipe, I usually always use less sweetener than they call for.
This looks so good! I love the combinations you have. I found you on Food Gawker. I love the silver in your photos. Pinned and yummed! … And following on pinterest now. Glad I found you .:) Thanks!
Aw, thanks Heaven. 🙂 I’m glad you found me too.
I am trying to make this cake. I only have Pyure sweetener (pretty much equal to Truvia). Do you know how much I would use in place of the stevia powder?
This sweetener conversion chart should help: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
This was delicious! I ended up making it into two loaves and we ate with the frosting spread on top. (Reason #20371 to be a THM: cake for breakfast.) I froze one of the loaves and it turned out great, possibly better. The only thing I would do differently is to make just one loaf, as it didn’t rise very much.
Thank you for all the wonderful recipes!
Awesome! Thanks for the tips – so glad you liked it!
Yum!! Made this into muffins without the icing. I didn’t have the cream cheese. I was wondering if you could replace or add more pumpkin for a pumpkin cake or would that turn it into a crossover?
I think more pumpkin should be fine, but you’ll have to adjust liquids, I’m sure.
Wondering what is the purpose behind more egg whites in this recipe? I was just comparing it to the other zucchini cake and carrot cake recipes and trying to figure out what would happen without the egg whites – we don’t tend to have them around.
Eggs work to bind things together and serve as liquids. I chose to use some whole eggs for flavor and some egg whites to cut down on some of the fat in an already-rich cake.
Hi there…I love digging through your site and gleaning new recipes! This is considered S, right? I must have missed the official tag line on that?? I get nervous with oat flour and fats…so if you could clarify, that would be grand. I have the fermented dough in my fridge for your easy bread recipe, I am hoping for cranberry yeast bread on Christmas morning…and want to try your zucchini chocolate cake. Wishing you were my neighbor so we could talk THM recipes! Thank you for blog posts!
Hi Donna, the recipe classifications are always located in the printable recipe before the ingredients. 🙂 This cake is an S, you’re right. You can find the info about the carbs from the oats in the “Notes” section of the recipe. Thank you for the kind words!
Oooh i made something very similar a few months ago, and it was delicious! Loved seeing how you had a different take on it. Looks like a great dinner to me, enjoy.
Hi Briana,
Could you create a THM donuts? I just love everything that you create! You are the best!
Thanks for all of your wonderful recipes that you share with all of us!
Hi Deborah! I’ve thought about creating a THM donut recipe but never got around to it. Until I do, you might want to try this one: http://sisteruglier.com/2014/11/pumpkin-pie-donuts/
Thank you so much, Briana! I will give these a try. I will be watching for your new creations and the donuts! 🙂
Deb
Looks great! I love the flavour combo idea! Is there any reason you used imitation vanilla? Like is it stronger or something? Imitation vanilla can come from beaver butt glands so I’d like to avoid that (no kidding haha!)
Actually, I’ve been told that’s an out-dated method of making flavors; there are much more efficient methods of doing it now, thank goodness! Imitation vanilla is actually weaker than pure vanilla extract. I only use it because my mom does the grocery shopping and that’s what she buys (it’s cheaper).
Briana,
Just recently made the spice cake but mine turned out more like a cheese cake consistency, any suggestions to why this happened. Great flavor, but decidedly not cake….to moist.
Hi Tabetha! Did you follow the recipe exactly? If you tried substituting other flours, that could be the culprit if you didn’t adjust liquids accordingly. Also, what kind of pan did you bake it in? If you didn’t bake it in an angel food cake pan, did you follow the baking instructions (bake 5-10 minutes past the time when a toothpick comes out clean)? Those are problems that immediately come to my mind, but if you did it exactly like the recipe said, I don’t know what happened. I’ve had a lot of good feedback on the recipe, so I don’t think I typed anything wrong. I’m sorry it didn’t turn out like you were expecting, but I’m honored that you tried the recipe. 🙂
I didn’t use an Angel Food Cake pan….that may have contributed to the problem. Next time I will. Thank you so much.
Tabetha
I mistakenly purchased the High FiberOat bran which has 3 grams of fat and 27 grams of carbs per 1/3 cup. Ouch!! Would this be considered a crossover? I am a new at this so not sure if i should eat this or give it to a non thm person. Also thank you for all your hard work for us new ones. I did make your apple muffins and they were delicious.
I think that oat bran might be just straight off-plan for Trim Healthy Mamas. I’m thinking the carbs might not be slow-burning enough to fit into the low-glycemic lifestyle. It wouldn’t be a crossover, but it might just be off-plan. You could check with a moderator on the main THM Facebook group to be certain, though. 🙂
I don’t recall posting an apple muffin recipe, but I’m glad you enjoyed it, wherever you got it. 😉
My cake turned out beautiful, but was too salty. 🙁 I was disappointed. Is there anyway to reduce the salt? Do we need salt, baking soda, and baking powder? Also I don’t have the THM stevia…maybe that’s why it wasn’t sweet enough.
Hmm, that’s interesting. I’ve made the cake multiple times and never had an issue with saltiness. If you find it too salty, just decrease the salt next time. And yes, the THM stevia is stronger than most, so if you don’t use it you will need to use more of a less-potent brand. I’m sorry you had issues with it.
What is the difference between oat fiber and oat flour? I checked trader Joe’s and whole foods neither had it. I bought oat flour thinking it was the same but I just reread your response 🙁 oops
can’t seem to find the oat fiber.
Oat flour is just ground up oats (you can make it at home in your blender). It’s a carb source because it’s made from oats. The oat fiber is made from only the hulls of the oats, I believe, so its fiber cancels out its carbs. It’s a “free food” I guess you could say because it has neither fats nor carbs. Here’s a link to the oat fiber available from Netrition.com: http://www2.netrition.com/lifesource_oat_fiber_page.html
Thanks for the help <3
I cannot wait to try this one. I also wanted to thank you profusely for your recipes. I am so grateful. May God continue to bless you today and everyday.
Wow! This cake is divine. I absolutely love the brown butter in the frosting. I have to keep myself from eating it all. Thank you again.
Is the ground 1 cup of oats be a replacement for oat fiber or you need both ingredients. I looked on amazon but it says sold out. Thanks!
This recipe calls for both ground oats and oat fiber. I believe Netrition carries oat fiber, so you may want to check there. If you don’t have oat fiber, you could try substituting another low-carb flour (the recipe gives some suggestions), although I haven’t tried it like that. I would not advise adding any more oat flour as a replacement for oat fiber because you may end up with a crossover.
Where do your buy your oat fiber? I have looked in so many stores without any luck. Thanks!
The only place I’ve found it is online. I have a link to it below the recipe, if you’re interested. 🙂
Thanks!
I finally got my oat fiber in the mail and I have this recipe in a muffin pan in the oven right now! I’m anxious to see how they turn out! Its smells delicious!
These turned out soo good! I don’t think anyone will know they’re not made with wheat flour. Thanks again!
Awesome! Thanks for letting me know!
Thanks for all those great recipes! Being a mother to seven makes it hard to do an extra research for THM
Yum!
I have never baked a cake with zucchini before! What a delicious idea.. definitely makes the cake so much more moist and healthier. Wish I had a slice to devour right now..
Thanks for another really great looking recipe. I have really been enjoying visiting your blog and getting inspiration from your recipes. Thanks for the work!
Looks delicious! Thank you for sharing the recipe with us!