A delicious gluten free chocolate zucchini cake topped with coconut pecan frosting. This coconut flour based low carb cake is super moist and flavorful.
Duration:
Prep Time: 10 mins
Cook Time: 50 mins
Total Time: 1 hr
Servings: 9 PEOPLE
Calories: 310
Ingredients
CAKE:
- ½ cup coconut flour
- ½ cup unsweetened cocoa powder
- 1 cup low carb sugar substitute I used ½ cup Pyure
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut oil liquified
- 4 large eggs beaten
- 1 teaspoon vanilla
- 2 cups zucchini shredded
- ½ cup sugar free chocolate chips optional
PECAN COCONUT FROSTING:
- ½ cup unsweetened almond milk
- ½ cup low carb sugar substitute I used Swerve Confectioners Powder
- 1 egg yolk
- ¼ cup butter vegan margarine for dairy-free
- ¼ teaspoon xanthan gum optional
- ½ teaspoon vanilla extract
- ¾ cup unsweetened shredded coconut
- ½ cup chopped pecans
Instructions
CAKE:
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Stir together coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder and salt.
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Mix in eggs, coconut oil, and vanilla until well blended. Stir in zucchini and chocolate chips (if using).
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Pour mixture into greased pan (I used a 9×9).
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Bake at 350 degrees for about 40 minutes or until toothpick inserted in center comes out clean.
FROSTING:
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Combine almond milk, sweetener, egg yolk and butter in a saucepan.
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Heat over medium heat. When bubbles form, sprinkle in xanthan gum.
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Continue heating until thickened.
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Remove from heat and stir in vanilla, coconut and pecans.
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Spread mixture over cooled cake.
Notes
Each slice has about 6 grams net carbs
Nutrition
Serving: 1slice | Calories: 310 | Carbohydrates: 13g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 108mg | Sodium: 303mg | Potassium: 344mg | Fiber: 7g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 5mg | Calcium: 75mg | Iron: 3mg