When I first started Trim Healthy Mama, I loved the fact that I could enjoy desserts as part of eating healthy! One of the first cake recipes I tried was the Trimtastic Chocolate Zucchini Cake (Trim Healthy Mama Cookbook, page 296). It was a hit with my whole family and such a deliciously rich cake.
As I’ve continued on my health journey, I’ve started trying to include more Deep S meals and desserts. (Deep S focuses on protein, pure fat sources, and greens. As a result, it is extremely low carb.) I couldn’t find very many Deep S dessert options, so I decided to make my own! This cake is based on the popular Trimtastic Chocolate Zucchini Cake, but it is modified quite a bit to fit Deep S guidelines.
This is a great option for anyone who is gluten free, nut free, or dairy free as well (still working on the dairy free frosting). Plan ahead when making this cake as both the cake and the frosting require refrigeration.
Deeply Chocolate Cake
This cake is based on the popular Trimtastic Chocolate Zucchini Cake, but it is modified quite a bit to fit Deep S guidelines. It is extremely low carb. This cake is a great option for anyone who is gluten free or dairy free as well. Plan ahead when making this cake as both the cake and the frosting require refrigeration.
Cake Wet Ingredients
- Coconut oil spray
- 1 1/2 cups Zucchini
- 4 large Eggs (room temperature)
- 1/2 cup Butter or coconut oil (melted)
- 1 tsp Vanilla
Cake Dry Ingredients
- 2 Tbsp Psyllium husk flakes (not powder)
- 1/4 cup Oat fiber
- 1/4 cup Whey protein powder (or collagen)
- 3/4 cup Gentle Sweet (or equivalent sugar free sweetener of choice) (or equivalent sugar free sweetener of choice)
- 1/8 tsp Stevia extract
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Sea salt
- 1/2 cup Unsweetened cocoa powder
- 1/2 cup Butter (melted)
- 1/4 cup Cocoa powder
- 2 Tbsp Gentle sweet (or equivalent sugar free sweetener of choice)
- 1 tsp Sunflower lecithin
- 1/2 tsp Gelatin
- 1 tsp Cold water
- 1 Tbsp Very hot water
- 1/2 cup Cashew milk (or other carton nut milk or coconut milk)
- 1 tsp Vanilla
Preheat oven to 350°F.
Lightly spray a 9x9 cake pan with coconut oil spray.
Combine wet ingredients and blend or process well.
Combine dry ingredients.
Pour the wet ingredients into the dry ingredients and mix until fairly smooth. (The batter will thicken as it sits.)
Pour cake batter into the prepared cake pan and bake at 350° for about 40 minutes. Cook until the cake is firm and springy and/or a toothpick comes out clean.
Allow cake to cool, then place in the fridge to cool completely.
Frosting Instructions (still working on a diary free version)
While the cake is baking, prepare the frosting. Melt butter and mix in the cocoa powder, gentle sweet, and sunflower lecithin (if using). If using unsalted butter, add about 1/8 tsp salt. (Taste test for sweetness and add more sweetener to taste.)
In a small bowl, add the gelatin and cold water. Gently stir and allow the gelatin to "bloom." Add hot water to dissolve the gelatin.
Add the gelatin mixture to the hot butter mixture. Add the nut milk and vanilla. Stir well to combine.
Refrigerate the frosting mixture until it is cool, but not cold.
Once cool, whip the frosting mixture like whipped cream. The frosting should be light and fluffy. Use frosting mixture to frost the completely cooled and refrigerated cake.