We all struggle with keeping the processed and sugary foods out of our diet during the Christmas season. Why not treat yourself with a decadent chocolate cake that is actually healthy for you? This easy to make cake could be doubled, and/or made in two round layer pans for a wonderful chocolate layer cake. Make sure the filling and icing, if using, is made with honey, maple syrup, raw agave, or coconut sugar. Test yourself this Christmas and see if you can make everything with healthy sweeteners. My next challenge is to make a healthy caramel sauce; any ideas anyone?
This year I grew round zucchini. They looked great sitting on my counter until this week, when the last one became cake.
The Ultimate Zucchini Chocolate Cake (no flour!)
Any non-dairy sauce you like would make an icing, but if you have dairy products in your diet, you may want to serve this with a cream cheese icing, or whipped cream with a caramel sauce, or a bit of ice cream!
1 cup organic peanut butter, crunchy or smooth (may use other nut butter)
1/3 cup honey
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. baking soda
1/3 to ½ cup raw cacao powder
1 ½ cups shredded zucchini
1 egg, preferably organic
1. Place peanut butter, honey and vanilla in saucepan on low heat and stir until combined and softened. Remove from heat.
2. Add remaining ingredients in order listed, and stir to combine.
3. Preheat oven to 325 degrees Fahrenheit
4. Oil a 9 x 9 glass pan, and add batter.
5. Bake for 40 minutes or until toothpick comes out clean.
It seems that more and more people are learning to make good foods without flours. Yesterday my neighbour came over to get the recipe for the flourless muffins as she and her husband are on a grain-free diet. With the wonders of phones with cameras, she just took pictures of the recipe. A novel approach to me, which dates me for sure!
You will find other flourless goodies in my books Eat Away Illness and Cook Your Way to Health, for example Cashew Cheese Loaf, Wonderful Nut Muffins, Banana Nut cake. Check the website if you wish to order these for Christmas gifts! Although not sweet, this week I made the Quinoa Spoon Bread, and have used it in a variety of ways. I like it with a poached egg on top, with melted goat mozzarella, as a base for a chickpea curry, and heated up with a drizzle of honey.
Have a healthy holiday season!
Author, Speaker & Registered Nutritional Consultant