gluten free, sugar free, yeast free
Ingredients:
Cake:
2 cups all purpose gluten free flour
2 teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3 eggs
3/4 cups powdered Stevia
3/4 cups xylitol
1 cup olive oil
1 tablespoon Agave syrup
1 teaspoon vanilla extract
1 teaspoon grated lemon zest (optional)
2 cups (from about 3-4 regular sized zucchini) grated un-peeled
optional: 1 cup chopped walnuts or pecans
Preparation:
Preheat oven to 350°F. Butter a 9×12 or 9×13 baking pan (I used a pyrex pan).
In a medium bowl, whisk together the flour, cinnamon, baking soda, salt, and baking powder. Set aside.
In a mixer, beat the 3 eggs on high speed until frothy. Lower the speed and beat in the stevia powder , olive oil, vanilla, agave syrup and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini and nuts (optional)
Pour mixture into a 9×12 or 9×13 baking pan. Bake at 350°F for 40 to 45 minutes. (While the cake is cooling, let the frosting’s cream cheese and butter sit at room temperature to soften.)
Frosting:
6 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended)
1/2 cup butter, room temperature
1 cup of stevia powder
Preparation:
To make the frosting, beat together the cream cheese and butter. Add the stevia powder and beat until smooth. Frost the cake and serve.
