gluten free, sugar free, dairy free
Ingredients:
Cake:
2 cups all purpose gluten free flour
2 teaspoons cinnamon (can sub 1 teaspoon with other spices such as allspice and nutmeg, go easy on the cloves though)
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
Frosting:
6 ounces cream cheese, softened to room temperature (Philadelphia cream cheese recommended)
1/2cup butter, room temperature
1 cup of powdered Stevia
Note: The frosting amount assumes that you are going to keep the cake in the pan and only frost the top. If you plan on removing the cake from the pan and frosting the sides, you’ll want to increase the frosting amounts.
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 powdered stevia , olive oil, vanilla, agave syrup (if using) and lemon zest (if using). Stir in the flour mixture, a third at a time. Stir in the zucchini.
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.)
To make the frosting, beat together the cream cheese and butter. Add the powdered Stevia and beat until smooth.
Frost the cake and serve. Makes about 18 pieces.
