Wheat-free Sugar-free Chocolate Cake

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My youngest child has been battling canker sores lately so I had to come up with a sugar-free dessert that wouldn’t aggravate them. We always have a treat for Family Home Evening on Sunday nights. (I am happy to report that with the use of homeopathy and also avoiding sugar, the sores have gone away.)

Sorry the photo above doesn’t have perfect lighting, it makes the cake not as attractive as it looked in real life. I adapted this from the Trim Healthy Mama Trimtastic Zucchini Cake. I didn’t have zucchini on hand, so I used another secret vegetable ingredient….hmm…what could it be?

Read on to find out!

Gluten-free Sugar-free Chocolate Cake

Preheat oven to 350 degrees.

Grease a 9 x 13 inch pan with butter

Mix the following:

3 cups pureed cooked spaghetti squash, yes spaghetti squash!

(I use spaghetti squash as a low-carb noodle sub, cook for 1 1/2 hours at 375 degrees after poking it a few times with a fork. Cut in half after baking, use oven mitts, then after it is cool, scrape out the seeds. After using for noodles I save the leftovers for omelettes and baking low-carb treats like this)

8 eggs, yes 8!

1 stick of butter melted (1/2 cup)

Then add the dry ingredients and mix more:

3/4 c oat fiber

3/4 c ground golden flaxseed

1 1/2 c ground erythritol powder (I still feel funny when using this, it seems so fake to me, but for times when sugar causes more problems than erythritol might I am OK using it)

1 1/2 tsp stevia extract

1 T vanilla extract

2 tsp aluminum-free baking powder

2 tsp baking soda

4 pinches mineral salt

8 T cocoa powder

1 cup stevia sweetened chocolate chips

Mix thoroughly. Pour into greased pan. Bake for 35 to 50 minutes until knife inserted comes out clean.

Cool completely by sticking in a fridge.

Frost with this easy chocolate frosting:

Whip 2 cups real cream until fluffy, and add stevia and teeny bit of mineral salt and cocoa to taste. Or leave out the cocoa and add vanilla for a white frosting. Frost the completely cooled cake.

Frost generously! It’s hard to tell in the pic below, but the frosting is 1/4 inch thick. It reminds me of the quote from the children’s book, Gone Away Lake, where Mrs. Cheever, the neighbor lady, says that the proper way to make a chocolate cake is to frost generously so that it looks like “built” like an adobe home. So next time with this recipe, I am making this as a double layer cake with frosting in between to better fit the adobe description. The cake tastes best when both the cake and frosting have been chilled. Yum!

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