Gluten Free German Chocolate Cake with Zucchini

Reference: https://lowcarbyum.com/german-chocolate-zucchini-cake-gluten-free/

CAKE:

• 1/2 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 1 cup low carb sweetener original author used 1/2 cup Pyure
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup coconut oil liquified
• 4 large eggs beaten
• 1 teaspoon vanilla
• 2 cups zucchini shredded
• 1/2 cup sugar free chocolate chips optional

PECAN COCONUT FROSTING:

• 1/2 cup unsweetened almond milk
• 1/2 cup sweetener original author used Swerve Confectioners Powder
• 1 egg yolk
• 1/4 cup butter
• 1/4 teaspoon xanthan gum optional
• 1/2 teaspoon vanilla extract
• 3/4 cup unsweetened shredded coconut
• 1/2 cup chopped pecans

CAKE:

1. Stir together coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder and salt.
2. Mix in eggs, coconut oil, and vanilla until well blended. Stir in zucchini and chocolate chips (if using).
3. Pour mixture into greased pan (I used a 9×9).
4. Bake at 350 degrees for about 40 minutes or until toothpick inserted in center comes out clean.

FROSTING:

1. Combine almond milk, sweetener, egg yolk and butter in a saucepan.
2. Heat over medium heat. When bubbles form, sprinkle in xanthan gum.
3. Continue heating until thickened.
4. Remove from heat and stir in vanilla, coconut and pecans.
5. Spread mixture over cooled cake.