If you’ve been reading The Gingham Apron for long, you probably know that one of my favorite things to do is to take family favorite recipes and make sugar-free versions of them.
My mom has been making something called mocha brownie torte for many years, and it is simply divine. So, I decided that I would recreate it in a healthy, sugar free state.
Coffee + Chocolate is one of my favorite flavor combinations, and this cake absolutely didn’t disappoint! Not only is it sugar free, but it was ultra moist (thanks to the addition of the zucchini. Shhh… don’t tell my kids! They gobbled this right up!)
I follow a healthy eating, low glycemic eating plan called Trim Healthy Mama. I HIGHLY HIGHLY recommend this way of eating if you need to watch your sugar intake for any reason. It is truly wonderful. There is a Trim Healthy Mama recipe called Trimtastic Cake, which I adapted for this new Mochacino Cake.
The cake is ultra moist and flavorful, and the icing is whipped cream that has been flavored with instant coffee. In short, this cake is SO GOOD! You’ve got to make it!
Mochacino Cake
Ingredients
For the cake
- cooking spray
- 1 large or 2 small zucchini to yield 2 cups processed
- 3 eggs
- ½ C egg whites
- 1 C Trim Healthy Mama Baking Blend or 1/2 C coconut flour + 1/2 C almond flour
- 1/2 C unsweetened cocoa powder
- 4 T butter softened to room temperature
- 1 C Gentle Sweet or your favorite sweetener (Truvia or Swerve)
- 2 t vanilla
- 2 t baking powder
- 1 t baking soda
- ¼ t salt
For the frosting
- 1 C Whipping cream
- 1 T instant coffee
- ¼ C Gentle Sweet or your favorite sweetener (Truvia or Swerve)
For the Chocolate Topping
- ¼ C coconut oil melted
- 2 T unsweetened cocoa powder
- 3 t Gentle Sweet or your favorite sweetener (Truvia or Swerve), a confectioner sugar replacement is best for this step
Instructions
For the Cake
- Preheat the oven to 350°. Line the bottoms of two 9-inch cake pans with rounds of parchment paper. (You can get the perfect side by tracing around the cake pans on the parchment paper and then cutting out the circles). Spray the pans sides and parchment with the cooking spray.
- Cut the zucchini into a couple of chunks, and process in a food processor until broken down into corn-sized pieces. Add the eggs, egg whites, Baking Blend, cocoa powder, butter, sweetener, vanilla, baking powder, baking soda, and salt and process until smooth.
- Divide the batter between 2 pans and bake for 25 minutes. Cool cakes completely.
For the Frosting
- Using a stand or hand-held mixer, beat all of the frosting ingredients together until stiff peaks form.
- Once the cakes are cool, remove 1 of the cakes from the pan. Place the layer on a cake plate. Spread with half of the frosting, and then place the second cake layer on top. Frost the top of that cake.
For the Chocolate Topping
- Stir all of the chocolate topping ingredients together in a small bowl.
- Drizzle the chocolate topping all over the cake. Place the cake in the refrigerator until the topping hardens.
