Chocolate Zucchini Cake with 2-Minute Frosting

Serves 6


Ingredients:
1 cup Wheat-Free Market All-Purpose Baking Mix
3 tablespoons Virtue Sweetener
¼ cup unsweetened cocoa powder
½ teaspoon cinnamon
Big pinch salt
2 large eggs
¼ cup heavy whipping cream or coconut milk (for dairy-free)
2 tablespoons unsalted butter, melted or coconut oil for dairy-free
1 teaspoon vanilla
1 cup shredded zucchini (tightly packed)

Preheat oven to 350 degrees F and line the bottom of an 8 inch cake pan with foil or parchment paper.

In a medium bowl blend the baking mix, sweetener, cocoa powder, cinnamon and salt then add the eggs, cream, butter and vanilla and mix well. Fold in the zucchini and taste for sweetness and adjust if needed.

Pour batter into prepared pan and tap pan on countertop to allow cake batter to spread evenly. Bake for 23-25 minutes or until toothpick inserted in the center comes out clean.

Prepare frosting:

Ingredients:

¼ cup unsalted butter
¼ cup unsweetened cocoa powder
¼ teaspoon vanilla
1-1/2 tablespoons Virtue Sweetener
¼ cup heavy whipping cream or coconut milk (for dairy-free)

To a small pot over medium-low heat, add the salted butter. Once melted, add cocoa powder, vanilla and sweetener and whisk well. Turn off heat and whisk in cream until frosting is smooth.

Transfer frosting to a bowl and allow to cool for 5-10 minutes before pouring over cake. As the frosting cools, it will begin to harden.To serve, cut cake in half and stack cake into 2 layers or just serve as one layer.

Subscribe
live chat software