How many of you wanted to have a piece of chocolate cake but was unable to because of health concerns, such as diabetes, cholesterol, gluten intolerance, to name a few. Have you ever gone to a holiday party, birthday party, or a baby shower to find that piece of chocolate cake was so tempting that you couldn’t resist it and you had to have a part of finding out later that your blood sugar went up or the gluten in the cake didn’t agree with you and then you felt guilty for eating it. Well, you are not alone. There are many of us who feel the same way.
Lately, I have been craving chocolate cake, so I made it gluten free, dairy free, sugar free and low carb using almond flour, coconut flour, and Truvia with other ingredients, as well. Also, I made it with a dairy free frosting using canned coconut milk, imitation cream cheese, Truvia and frozen cherries pureed in a blender. After all, the cake with cherry frosting turned out to be rather good. Also, I added shredded zucchini to the cake to add some vegetables to it.
After that first bite, I was impressed with how moist and sweet the cake was. It tasted just as good as any other chocolate cake I had but without the carbohydrates and sugar. What was so different about it was it didn’t taste as rich like the regular kind of chocolate cake with all that sugar and high carbs. When I checked my blood sugars, they didn’t go up either. I have never been much of a dieter who could go without chocolate, so I had to learn how to bake desserts that are healthier without sugar and carbohydrates.
Using better, healthier ingredients can make your baking experience a lot easier! So bake and enjoy!
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 9-12 pieces
2 cup Almond Flour
½ cup cocoa powder (unsweetened)
½ cup coconut flour
2 ½ tsp baking soda
1 ½ tsp vanilla
1 tsp sea salt
1 cup Truvia
1½ cups shredded zucchini
1 tsp apple cider vinegar
1 cup of coconut milk
3 eggs, separated
2 (14 ounces) canned coconut milk, chilled until half firm
1 (8 ounces) tub of imitation cream cheese
1 cup frozen cherries thawed and pureed in the blender
2/3 cup of Truvia
- Preheat your oven to 350F and grease a 9 ½ x 13 cake pan with oil.
- Grate your zucchini and set aside.
- In a large bowl, mix both flours, cocoa, baking soda, salt and Truvia – break up any lumps of flour with a fork.
- In a medium bowl, mix zucchini, egg yolks, milk, cider vinegar and vanilla.
- With a whisk, hand mixer or stand mixer, whip the egg whites until soft peaks form, but not a meringue, you just want them reasonably firm.
- You need to work fast. Once you pour the wet-dry ingredients in the vinegar and baking soda, it reacts to form bubbles which will help your cake to rise. Don’t leave this sitting on your counter while you answer the door; otherwise, your cake will end up being flat.
- Pour your wet ingredients into your dry and mix fairly well, but be quick – don’t worry if there are a few lumps… that’s ok. Once your butter is incorporated, add the whipped egg whites and fold them in. Again, you need to work fast, but the aim is to mix the eggs into the batter without letting them deflate all the way. These egg whites are also going to give you a soft and fluffy cake.
- Pour your batter into the pan and immediately pop it in the oven for 45 minutes at 350 to 375 degrees depending on your oven. Test with a toothpick. If it comes out clean, then it’s done, if not, then bake for 15-20 minutes until done.
- Frosting Instructions
Put 2 cans of chilled coconut milk in mixing bowl, and make sure that the cans are in the refrigerator for a couple of days, so the coconut milk is firm on the bottom. Open the cans and pour out the coconut milk, putting it in a separate bowl and set aside. Then add 1 tub of imitation cream cheese to mixing bowl, add the pureed cherries and ½ cup of Truvia. Use a hand or stand mixer and mix until it’s firm. Finally, pour on the cake and spread evenly. Put the cake in the refrigerator to keep the frosting fresh.