Keto Zucchini Chocolate Cake

 


Well, keep on reading because this healthy zucchini chocolate cake will blow your socks off. And do you see that luscious looking chocolate frosting? Well it doesn't have ANY refined sugar at all.


Come and try this super moist healthy zucchini chocolate cake with luscious healthy chocolate frosting. The cake has zucchini, yes. And the frosting has sweet potato! It's just something that you need to try because it's super delicious!

 

Servings: 10 people  

Prep Time: 30 mins 

Cook Time: 1 hr 45 mins


WATCH RECIPE VIDEO


Credit: El Mundo Eats


INGREDIENTS 

Sweet Potato Chocolate Frosting

  • 1 lb mashed sweet potato (450 g)
  • ⅓ cup unsweetened cocoa powder (25 g)
  • 2 tbsp honey (40 g)
  • 1 tbsp coconut oil
  • 1 tsp vanilla extract
  • pinch of salt


Zucchini Chocolate Cake

Dry Ingredients

  • 1 cup spelt flour (130 g)
  • ½ tsp salt
  • ¾ tsp baking soda
  • ⅓ cup unsweetened cocoa powder (25 g), sifted


Wet Ingredients

  • ½ cup coconut sugar (100 g)
  • ½ cup applesauce (140 g)
  • 1 large egg , room temperature
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1 cup packed grated zucchini (200 g)





INSTRUCTIONS

Sweet Potato Chocolate Frosting

  • Bake whole sweet potato with skin in a preheated oven at 350ºF (175ºC) for 1 hour or until it's very tender. Cool completely.
  • Scoop out the flesh and add into your food processor together with the rest of the ingredients. Blend until you get a very smooth texture. Place in a piping bag for later use.

Note: -
  • Adjust the sweetness accordingly since not all sweet potatoes are the same.
  • - I use 1 big sweet potato for this recipe and measured out the flesh.
  • - I would highly recommend that you make the frosting 1 day before for a true night and day taste difference. Read more about it in my post above.


Zucchini Chocolate Cake

  • Prepare 2 round pans of 6 inch (15 cm). Grease, line and flour them. Use cake strips on both pans. Preheat oven at 350ºF (175ºC).


Dry Ingredients

  • Add all ingredients into a bowl, mix well and set aside.


Wet Ingredients

  • In another bowl, add all ingredients except zucchini. Mix well using a hand whisk.
  • Now add in half of dry ingredients and continue whisking to incorporate everything. Don't over mix. Add the rest of dry ingredients and mix well.
  • Lastly add in grated zucchini and fold everything together using a spatula. Divide batter evenly into prepared pans and bake in the oven for 45 minutes or until a skewer inserted comes out ever so slightly wet.
  • Remove from the oven and cool completely on a rack before using.

Note:

  • If you're not using cake strips like I did, check if your cakes are done at 30 minutes mark. More or less.

Assembling

  • Place one cake on a cake stand or a serving place. Pipe chocolate frosting on its surface and place the other cake on top. Now pipe the frosting all around the cake, including the top surface.
  • Using an offset spatula, spread the frosting evenly. Sprinkle some chocolate chips and chocolate rice on top. Slice and serve!




Note: 

  • The cake taste way better the next day 😉
  • Cover tightly and keep at room temperature up to 2 days.


NUTRITION FACTS

Keto Zucchini Chocolate Cake

Amount Per Serving (1 portion)

Calories 211Calories from Fat 49

% Daily Value*

Fat 5.4g8%

Sodium 152.8mg7%

Potassium 134.6mg4%

Carbohydrates 25.2g8%

Fiber 2.9g12%

Sugar 17.9g20%

Protein 5.2g10%

* Percent Daily Values are based on a 2000 calorie diet.


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