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 piece to find 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.
If you make my No Sugar Zucchini Chocolate Cake Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
2 cup Almond Flour Cherry Frosting 2 (14 ounces) canned coconut milk, chilled until half firm Frosting Instructions
How do you make No Sugar Zucchini Chocolate Cake
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 coconut milk
3 eggs, separated
1 (8 ounces) tub of imitation cream cheese
1 cup frozen cherries thawed and pureed in a blender
2/3 cup of Truvia
2 cup Almond Flour
2 (14 ounces) canned coconut milk, chilled until half firm