A delicious sugar free and gluten free German chocolate cake. This paleo friendly coconut flour based zucchini chocolate cake is super moist.
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While away on a business trip in Virginia, I was tempted by some delicious looking treats in the meeting room at the hotel. But since I've been following low carb for years, I knew it was best to stay away.
However, one of the snacks really grabbed my attention and I couldn't stop thinking about it. It was a chocolate cake with coconut pecan frosting. It reminded me of the German chocolate cake that my mother used to make when I was a child. And it's not a cake that originates from Germany, the name comes from the chocolatier who's baking chocolate was used in the original recipe. (source)
When I got home from the trip, there were several large zucchini in the garden that my husband told me would be great for making bread. But, I couldn't get that cake off my mind so I opted to make a healthy chocolate zucchini cake instead.
Gluten free German chocolate cake with zucchini
To get a nice spongy cake texture without gluten or excess carbs, I decided to use coconut flour. I find it makes a much lighter cake than using almond flour. But if you prefer almond flour, you can check out my yellow squash cake instead.
However, coconut flour can be very dry if adequate liquid isn't added. That's why shredded zucchini was a perfect add into the batter. It results in a moist low carb cake every time!
Making the gluten free chocolate zucchini cake batter
The batter is started by mixing the dry ingredients in a large bowl. This cake uses coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder and salt.
Then eggs, coconut oil, and vanilla are blended in. The shredded zucchini is stirred in next and then optional sugar free chocolate chips can be added if desired. I find the cake has a better flavor when the chocolate baking chips are included.
Finally, the batter is poured into a baking pan. I like to use either a 9x9-inch square or a 9.5-inch round pan. It's then baked at 350°F for about 40 minutes or until the cake tests done.
How to make a coconut pecan frosting
The coconut pecan frosting for the sugar free German chocolate cake is made on the stove top. Almond milk, sweetener, egg yolk, and butter are heated over medium heat and then xanthan gum is sprinkled in as a thickener.
Once thicken, the mixture is removed from the heat and vanilla extract, unsweetened dried coconut, and pecans are stirred in.
Topping off the low carb chocolate zucchini cake
The frosting spreads best when warm, but the cake should have had a chance to cool before adding the coconut pecan topping. An angled icing spatula is best for spreading and smoothing out the frosting layer.
To make a pretty presentation, pecan halves can be added on top of the cake or each slice. Toasted coconut could also be used to garnish the cake and it's a good option for those who want more coconut flavor. But if you don't like coconut, feel free to use a sugar free chocolate buttercream frosting instead.
Thoughts on the recipe
This gluten free German chocolate cake turned out to be a very moist. I didn't drain the zucchini after it was shredded.
Because we had quite a bit of zucchini on hand, I added a lot to the batter. And, I wanted it to be very rich so I added some sugar free chocolate chips. But, you can leave out the chips if you'd rather not add in the extra carbs.
The coconut pecan frosting was amazing! If you don't like coconut or pecans, feel free to use another frosting or leave it off. The cake itself is the best low carb chocolate cake recipe I've tried!
If you liked this recipe, you may want to check out the following ones too!
- Healthy Chocolate Zucchini Cookies
- Keto Flourless Chocolate Cake
- Egg Free Brownies
- Double Chocolate Zucchini Bread
Printable Recipe
Enjoy this easy and delicious low carb chocolate zucchini cake with coconut pecan frosting! And be sure to let us know what you think of the cake if you do give it a try by leaving a comment below.
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Recipe
Gluten Free German Chocolate Cake with Zucchini
Video
Ingredients
CAKE:
- ½ cup coconut flour
- ½ cup unsweetened cocoa powder
- 1 cup low carb sugar substitute I used ½ cup Pyure
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup coconut oil liquified
- 4 large eggs beaten
- 1 teaspoon vanilla
- 2 cups zucchini shredded
- ½ cup sugar free chocolate chips optional
PECAN COCONUT FROSTING:
- ½ cup unsweetened almond milk
- ½ cup low carb sugar substitute I used Swerve Confectioners Powder
- 1 egg yolk
- ¼ cup butter vegan margarine for dairy-free
- ¼ teaspoon xanthan gum optional
- ½ teaspoon vanilla extract
- ¾ cup unsweetened shredded coconut
- ½ cup chopped pecans
Instructions
CAKE:
- Stir together coconut flour, cocoa, sweetener, cinnamon, baking soda, baking powder and salt.
- Mix in eggs, coconut oil, and vanilla until well blended. Stir in zucchini and chocolate chips (if using).
- Pour mixture into greased pan (I used a 9×9).
- Bake at 350 degrees for about 40 minutes or until toothpick inserted in center comes out clean.
FROSTING:
- Combine almond milk, sweetener, egg yolk and butter in a saucepan.
- Heat over medium heat. When bubbles form, sprinkle in xanthan gum.
- Continue heating until thickened.
- Remove from heat and stir in vanilla, coconut and pecans.
- Spread mixture over cooled cake.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Copyright
© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.
Post updated in January 2019. Originally published July 2011.
Annabelle
I intend to make this cake very soon due to the favourable response. Do you have other recipes (any kind not just desserts)that are also very popular? How can I find these? Thank you
Lisa MarcAurele
There are so many popular recipes, it's hard to list just a few. You can browse the collection of keto recipes to find more.
Julie Pata
My family has been gluten-free for 12 years. This is the very best cake that we have found that is gluten-free and also keto! It is our “go to” for special occasions. Thank you????
Mel
Cake is in the oven right now, about to start frosting but was wondering if we cool the icing before putting on the cake? Thanks in advance! Can't wait to taste!
Lisa MarcAurele
You can spread the frosting warm.
Kathy
Would oat milk work in place of almond milk in the frosting?
Lisa MarcAurele
Yes. Oat milk should be fine. In fact, anything similar should work.
hoff4pana
Thank you for this recipe, it is amazingly yummy!
Jt
Can I use melted butter instead of coconut oil 1:1 ratio ?
Lisa MarcAurele
You can but I'd use unsalted butter for the best sweet taste.
Terri Lynn
I’ve made this recipe so many times over the past few years that I memorized the cake part measurements. I have never made the frosting, and usually eat the cake by itself. This is my favorite chocolate cake recipe, low carb or not. Perfectly moist! I use pyure as the sweetener, 1/2 cup as it’s twice as sweet as sugar.
If I’m short on zucchini, not enough for 2 cups, what would you suggest I add to make up the difference? Thx for sharing all your recipes, Lisa, my family and I love many of them. <3
Lisa MarcAurele
You can use any type of summer squash. But if you don't have that, other veggies like eggplant, cucumber, or pumpkin should work.
TK
LOVE! Love! Luv this recipe! We have a TON of coconut flour to use up....and I found out I actually don’t like the taste of coconut flour...what to do? Your German Chocolate Cake Recipe is AMAZING! Not only can you NOT taste the coconut flour, it’s super moist, sweet but not too sweet and low carb and well, irresistible! I matched it with your LC Chocolate Buttercream Frosting Recipe, as well! Yum! Yum! Yum! I made the first cake in the 9 in round...and now I’ve got our second cake in the oven! Two cakes within two weeks and Zero guilt! Thank you for the wonderful recipe! Super easy to make and super yummy! Win win in our kitchen! Will try the Chocolate Zucchini Brownies next!
Charma
Twice I've made this cake. And twice it was a hit in the household. I used Thick n' Thin instead of xantham gum. Other than that, we stayed true to the recipe. Thank you.
Jackie
This was so great! I used Truvia spoonful for the cake and Truvia confectioners for the icing and the only thing I tweaked was I used whole milk for the icing instead of almond milk and cornstarch instead of xanthan gum. I made the cake for my father who's a recently new diabetic and didn't need it to be dairy-free, necessarily, so I opted for dairy milk and don't use xanthan gum.
The only concern I had was the icing- as it's more icing than frosting in my opinion and I've never made cooked frosting. I added cornstarch a tiny bit at a time since I wasn't sure of the ratio of xanthan gum to cornstarch, and I wasn't sure what consistency I was going for, so I just kept cooking and stirring until it had almost an icing-like (think cinnamon roles) consistency, if not a teeny bit thicker. Then I added the coconut and the pecan pieces and the consistency was great. I'd say double the icing, though, as I cooked my cake in an 8x8 square pan for 40 mins at 350 and the cake was cooked perfectly but I didn't feel like it had quite enough "frosting". Will make over and over and over again- you couldn't tell the zucchini at all!
Mary
Ok, edible. Won't make it again.
Shawn
Can ghee be used in place of vegan margarine?
Lisa MarcAurele
Yes. Ghee typically works well too.
Georgette
This recipe is so moist and delicious 2nd time making and it is now a family hit.
Christi
This is my go to low carb dessert, I I always get compliments from people that can't believe it's low carb. Thank you!
Christy
Would you be able to switch the pecans for almonds? A family member of mine is allergic
Lisa MarcAurele
Chopped almonds are fine. It's just not the nut typically used.
Ronda
Can you substitute yellow squash for the Zucchini? Is the Zucchini cooked or raw?
Lisa MarcAurele
Yellow squash should work. It's raw shredded squash.
Cathy
Hi, Lisa!
Love your site: question about sugar sub on GC cake: when you say you used 1/2 cup of Pyure where the recipe says “1 cup of sweetener” did you use just the 1/2 cup or did you use 1/2 cup of pure and use another sweetener for the second 1/2 cup the recipe calls for?
Lisa MarcAurele
I used 1/2 cup Pyure as it's twice as sweet as one-for-one sugar alternatives.
Jessica Tay
Planning to make this! How much eryrithritol sugar. Unsure how to convert that to how much to use based on what you used?
Lisa MarcAurele
You can use the low carb sweetener conversion calculator linked in the recipe card.
Emily
Hi there! Can Stevia be used for the sweetener?
Lisa MarcAurele
The texture will likely change if you use a pure stevia sweetener without any bulk sweetener like erythritol added. However, it should work out.
Lisa
I made this recipe for Easter dessert. It turned out very yummy and moist.
I did do a couple of things different. I added a 1/2 a cup of strong coffee to my cake batter. And shredded a portion of a Lily's bar. Well the frosting I added a tablespoon of Cocoa powder and again some shredded Lily's bar.
It was delicious and nobody knew there was Zucchini in it . Even my husband loved it and he does not eat zucchini.
This recipe would also make great brownies if you added Walnut.
Lisa MarcAurele
Thanks for sharing your version of the recipe! Coffee always seems to enhance the chocolate flavor, but I usually just add in some instant granules. I do have a zucchini brownies recipe and the zucchini makes them super moist.
Marcia
I know this is a long shot, however I was wondering if you could tell me if I could make this in a bundt cake pan or a glass pan. However I do have a cast iron skillet I could use. I just came across your page this week and I am dying to make this cake!
Lisa MarcAurele
I'd worry about sticking in a regular bundt pan. I'd try the skillet and grease well or line the bottom with parchment paper.
Donna
I made this today as 16 cupcakes and imported your recipe into mfp. The ingredients were exactly as you had them with the following exceptions:
I used 1/2 cup of low carb sweetener rather than one.
I did put in the 1/2 cup of sugar free chocolate chips.
I did not put any icing on them.
It said there were 10g of net carbs per muffin. 13g of carbs and 3g of fibre. In the comments I saw that you said there were 2g net carbs per serving - not sure why the huge difference.
Lisa MarcAurele
A lot has to do if you are including erythritol sweetener in the calculation. I do not include that as it's been shown not to impact.
patricia
Hi Lisa, Love your recipes, but this one has MANY eggs. I am allergic to eggs. You mentioned in one of your comments that you would recommend using psyllium husk for the eggs. Can you tell me how much psyllium husk to use as I do not now the ratio of how much to use. I would love to make this cake if possible. Thanks for your help.
Lisa MarcAurele
I believe a psyllium egg is 1 tablespoon psyllium with 2-3 teaspoons of water.
Andie
I am planning to make a rendition of this cake for a friend with egg & nut allergies. I will just make a coconut caramel frosting w/o nuts... For the eggs I will sub in 2 gelatin eggs & 2 flax eggs. Flax eggs are limited to 2 at a time. Chia eggs would probably work instead of gelatin.
Lisa MarcAurele
I've had good luck using gelatin when I fluff it up with water and granular sweetener before using. You can find that method in my eggless brownies here: https://lowcarbyum.com/easy-egg-free-brownies-recipe/
Natalie
I would like to try this recipe. Instead of the sweetener you mention in your recipe, could I use regular organic honey? And if so, how much do you think?
Lisa MarcAurele
You'd likely need about the same amount. You can start with less and give it a taste then adjust with more so you don't overdo it.
Carol Ann Napolitano
I just got this recipe sent to me, I can't wait to make this Lisa, Thank You so much.
Lisa MarcAurele
Hope you enjoy the low carb German chocolate cake!
Konnie Hermesmeyer
How can I make this with almond flour?
Lisa MarcAurele
There's no almond flour in the recipe. Only coconut flour.
Susan
We love this cake. I've made it three times now. Check out the photo I added to Pinterest! I even messed up and it was still good. One of the best LC cakes I've made.
Lisa MarcAurele
I'm happy that you enjoy the cake so much. I'll be looking for the photo.
Zel Daniel
What awesomeness. I make a German chocolate cake for my husband's birthday every year. This year I needed to make it gluten free. He loved it! His first comment was, "Wow, so moist." He had no idea there was zucchini it! I made sure to tell the kids later that there was zucchini in it to hopefully make it last a little longer, but no such luck. They went after it! Thanks so much for this! Next time (I doubt I'll wait a year) I plan to double the recipe and make a two layer work of art. Maybe even three. Yummers.
Lisa MarcAurele
Wow! It must have really tasted amazing for the kids to chow down even after they knew it had a hidden veggie in it! My family really loves this cake too and they aren't all low carb.
-chrystal
I'd love to make cupcakes instead to avoid overeating, any suggestions on cooking adjustments?
Lisa MarcAurele
I'd check them after about 20 minutes.
Mandi
Thank you for this recipe. It's one of the best chocolate cakes I've had, low carb or not. I usually don't like coconut flour baked goods, because they feel so dry in my mouth. The zucchini seems to have completely cancelled out the dryness. Even my picky, carb-loving husband liked it. I want to put zucchini in everything now!
Lisa
Zucchini is the key to a moist low carb cake!
H
Can you make Pyure blend into powdered sugar?
Lisa
Yes. You just need to blend it in something like a NutriBullet which is what I use to make a powder from granular sweeteners.
Farah Daya
is it ok if I use erythritol wherever it calls for sweeteners, it’s all I have and I really want to make this!
Lisa
Yes. You can use just erythritol (however, if too much is used it may crystallize). You'll just need to do the conversions.
Tosha
I added a drop of peppermint essential oil to the batter and just topped with a homemade sugar free chocolate icing. So delicious. This mosit cake is even great without icing! It's my good-to recipe for birthday cake for a low carb eater or for my boss's birthday treat for his gluten-free diet! Thanks!!!
Lisa
It's the #1 most requested cake from my family and friends.
Kristi Beshears
I made this without the frosting and used Mexican-chocolate seasoning instead of the cinnamon and it's totally delish!!!!! I want to take this to work in two days (unfortunately since it's so good warm) - Do I need to refrigerate or will that ruin taste, consistency, etc?
Lisa
It's best to keep it refrigerated until you get ready to serve it.
Tonnia Williams
My daughter made this today and she said it was pretty easy to put together. It was fabulous. We all thought it tasted like the carb loaded “real” thing.
My daughter is a 20 year old college student and has type 1 diabetes. We truly appreciate your recipes that allow her to take less insulin while enjoying delicious foods. We love your recipes and have many of them as family favorites.
Lisa
What a wonderful daughter you have! It's great that she's learned how to reverse her diabetes with a low carb lifestyle. And I'm so glad you all enjoyed the cake.
Kimberley
What is the purer u used?
Lisa
It's a low carb sweetener that is twice as sweet as sugar. You can see it here.
Nikki
Hi Lisa, Can I substitute all of the eggs with aquafaba or egg replacer? I’m on a plant based diet and my daughter is allergic to eggs. I tried it with the eggs for a get together and it turned out great! Thank you for a wonderful recipe!
Lisa
Aquafaba won't work well in this recipe. I'd try psyllium, chia, or flax eggs. I've had the best results using psyllium eggs.
Nikki
The cake was wonderful even without the frosting. I didn’t have unsweetened coconut so I did not make it. I added instant coffee powder instead of the cinnamon. My husband does not like cinnamon. Thank you so much! This one’s a keeper.
Lulu
My colleague made this for me for my birthday last week. I'm a new diabetic and I think this was her first low carb bake. It shocked her AND me! This was fantastic. Others have mention low carb cakes that were too dry but my experience has been a mushy wet mess unless eaten straight away. She made it, froze it, thawed it and i had the last piece the next day and it was still awesome!
A couple of questions though. Could I use butter instead of coconut oil in the cake? And could I use regular milk instead of almond milk in the icing? Thanks!
Lisa
Both of those are suitable subs so it should work out okay.
Marla
Lisa, I've read through everyone's comments and have decided THIS is the cake/cupcakes I need to make myself for my birthday at the end of the month! I only have powdered Swerve to use - do you think I'd still need a cup (I don't know what Pyure is other than a low carb sweetener) for the cake?
Lisa
Pyure is twice as sweet as Swerve so you'll just have to use twice as much.
Leslie Lutge
I followed the recipe to the tee, but his was the worst thing I think I've ever tasted. Literally. The cake was dry and flat and the frosting tasted like pure chemicals with an aftertaste I could not get out of my mouth for hours. Never again!
Lisa
There must be a difference in ingredients as I've made the cake a dozen times without issue.
dryad58
I agree. It was a spongy, tasteless wet zucchini bread and the frosting was a soupy fail. It never thickened.
evy
best chocolate keto cake I've ever made-moist and super yum! Rich, flavorful. It's going into the "make this all the time" pile of recipes!
I will be trying to tweak the frosting a bit but it was definitely edible!
Lisa
Some like a little more sweet and or vanilla added to the frosting. The sweeteners used also makes a difference.
Melissa Deane
Do you know the carb count without frosting? Please? Trying to make these for a newly diagnosed 12 year old diabetic. Thank you.
Lisa
You can get a quick estimate by plugging it into myfitnesspal.com
Jack
Holy crap, Lisa, this is amazing. I may try adding applesauce next time to make a slightly more moist cake, but straight out of the oven, this was heavenly.
Lisa
Thanks Jack! It's my favorite chocolate cake. Usually, the zucchini adds enough moisture, but you can definitely add in more if needed.
Heather R
I don't usually leave feedback, but this one I needed too.
I made this for my birthday and served it to my family, that had they known it contained zucchini wouldn't have touched it with a 10 ft pole. They ate it and even had seconds!! You can't even see the zucchini or taste it. It's like it dissolves, bake it and it's gone!! This cake taste just like the real thing. This is a keeper. Thank you for a healthy cake 🙂
Lisa
The chocolate really hides it well. My family never sees the zucchini either. I'm glad it was a winner for you!
Heather
I love German chocolate cake and I’m super excited to try this one! I have made your Boston cream cheesecake twice now and absolutely love it but I’m ready for something different. Do you think that this recipe would work as the base for the Boston cream cheesecake? If I made the cake in the bottom of the pan and then cooked the cheesecake over it and topped it with this frosting? Thanks!
Lisa
It should work as the baking time for the cake should be about the same.
Rebecca
Hi! I am planning to make this yumminess asap...Your recipe says 1 cup sweetener but you used 1/2 cup Pyure...is that because it is sweeter than others or just your preference? What other sweeteners would you recommend to keep it low carb/low sugar?
Lisa
Pyure is twice as sweet as others so it's just a conversion.
B
This cake is so good! Luscious,really,as far as low carb desserts go. I just baked the cake, and it was yummy even without frosting. Thank you so much for posting!
Lisa
You're welcome! I'm so glad you liked it.
Heather
Wow!!!! Just wow - we are blown away. I think this is the best cake ever!!! I added some shredded coconut, 3 Tb. of carob and cocoa butter in with the coconut oil.
So grateful for you sharing this.
Thanks!
Lisa
You're welcome! I'm so glad the recipe worked out for you.
Kim
Just made this. Very good! Serves 16.....hahahahahaha!!?
Lisa
It CAN serve 16. LOL
Patricia Oldfather
Where does all the sodium come from on the per serving list? Is it the baking soda and baking powder? It only has 1/4 tsp of actual salt in the recipe. I am on a low sodium diet.
Lisa
Baking soda and baking powder has sodium. I believe zucchini also have some.
Sarah
What can you if you don't have coconut flour in the house? Would flaxseed meal be low carb?
Lisa
You really need to use coconut flour in this recipe. Flaxseed meal isn't a one-for-one replacement. You may be able to get it to work, but other changes to the recipe are probably needed.
Larisa
Can you suggest a different frosting, maybe with cream cheese, for this wonderful cake? I have guests tomorrow. I made it before without frosting and it was delicious.
Lisa
You can try this cream cheese one or my personal favorite, a chocolate buttercream frosting.
Larisa
Thank you for this recipe, it is super! Would you freeze it with the frosting on, separately?
Lisa
I think it'd be okay to freeze with the frosting on.
Abbie
I am relatively new to your website. Started following your recipes about 4 months ago, when my husband and I went sugar free and low carb. I must say that we have LOVED all of your recipes that we have tried thus far.. (which is about one a week). I do have a question on this recipe though. You said that you did not drain your zucchini, but in the recipe it says to drain it. I guess I am curious what I should do.. Thought maybe half way draining it? I know coconut flour requires a lot of moisture, so I wasn't sure. Thanks so much for your advice, it is greatly appreciated.
Lisa
I did not drain the zucchini. I'll fix that.
joanna schupp
this recipe was absolutely incredible. it's the best chocolate cake i've ever had!! i cannot wait to make it again!!
Lisa
Thanks Joanna! Now you've got me wanting to make this one again!
Joanna
I already have plans to make it again this week for my birthday!!! I am going to try a peanut butter frosting on top because.... Well, I'm obsessed with peanut butter and chocolate!
Lisa
Peanut butter on top sounds perfect!
Melissa
I've never made zucchini bread or cake but my husband loves German chocolate cake! How fine does the zucchini have to be and is it visible once baked? I don't want them chomping on hunks of zucchini. What do you do to shred and also do you get rid of the seeds?
Lisa
I used the larger holes in my grater. The zucchini was barely noticeable. I don't like to go too fine because it gets really watery if you do use a finer shred.
Tania
Do you peel the zucchini? I have never made zucchini cake so want to be sure.
Thanks
Tania
Lisa
I don't bother peeling the zucchini, but you can if you don't want any green showing.
evy
if you peel zukes and slice in half long wise you can remove the center pulp/seeds with a spoon 🙂 If the zukes are small one doesn't usually need to do this but I always do it with the big ones, as zucchini seeds in the chocolate cake aren't a good idea 🙂
Kasia
Just made this cake. It is fantastic, moist and with the wonderful chocolate flavour. Gluten and dairy free with 2 cups of zuchinni.
In the frosting part of the recipie I substituted xantham gum with 5 teaspoon of potatoe starch to get a sauce thicken.
Love it.
Lisa
Thanks Kasia! Glucomannon powder is also a good sub for the xanthan gum and adds no net carbs.
Katie
Made this last night and wow. Sooooo good!
My boyfriend took one bite and said, "I'm eating all of this."
Seriously, thank-you for posting. It's a keeper.
Lisa
I'm with him! I always want to eat the whole thing.
Dee Baker
This cake is delicious! Have you tried to freeze it? I am single and not sure if I can or want to eat the whole thing in a week. Love your site by the way!
Lisa
You can freeze this low carb chocolate cake. I often make too much and freeze half. It's my favorite low carb cake recipe! I just baked it up a couple days ago and froze a few pieces for later.
Kathy
I make cupcakes with this recipe so I can control the portions.
Lisa
Good idea! I like making this cake in cupcakes too.
Dawn
How long do you bake the cupcakes? Still at 350 degrees?
Lisa
Still at 350F, but less time. I'd check them at 20 minutes and go from there.
Catherine
I have had such failures making low carb chocolate cake. They have always come out very dry and I would gag eating them, with expensive ingredients going in the garbage. This recipe was my last attempt at making a chocolate cake and it did not disappoint... So moist and so delicious. I frosted it with SF low carb chocolate buttercream icing.
Thank you for such a great recipe...this is my forever chocolate cake recipe!
Lisa
I made this chocolate cake a couple days ago for a graduation party. It's my go to recipe for low carb cake. So glad you finally found a winning low carb cake!
Carissa
Can i use almond butter instead of butter in the frosting? It seems like a much healthier alternative
Lisa
You can, but it the taste will be different.
Rebecca
I want to make this and have a question..Should the zucchini be peeled prior to grating? Ive used peeled and unpeeled in other recipes and jot sure which is called for here. Thanks so much!
Lisa
I don't peel it when I make it and it comes out perfect.
Rebecca
Thank you! I suspected as much, when I saw your spice muffins, but wanted to be sure! 😉
Penny
Which brand of coconut flour and coconut oil did you use in this recipe? When I click on the link, it gives me several brands to choose from. I am interested in knowing specifically the brand you used. Or the brands that anyone else used and had success with the recipe. Thanks!!
Lisa
I used Nutiva coconut flour and Simply Nature coconut oil (I bought the oil in a local grocery store).
Amy
Mine came out bitter. Any idea as to why?
Lisa
It might be the chocolate you used. You can try upping the sweetener.
Julie
Very delicious! Thanks for the recipe! I did however use dark chocolate in place of the sugar free chocolate which had lower carbs. Thank the good Lord, my husband didn't gain weight so I guess it was alright for his low carb diet.lol My husband and I loved it. I would have used sugar free it's just the grocery store was out of them. Thanks again for the recipe!
Lisa
Dark chocolate is a good sub if you can't find the lower carb sugar free bars.
Amanda
I love this cake! The chocolate cake is wonderful and the frosting came out way better than I expected. I made this recipe into 12 cupcakes which came out to about 245 cal. & 4.6 net carbs each. I believe I only baked them for 20-25 min. and they came out great. I plan on making them again today, but I wanted to try the frosting this recipe calls for as a filling and then topping it with a chocolate cream cheese frosting...Mmmm 🙂 This will definitely be my new go-to chocolate cake recipe.
Thanks so much Lisa for sharing it!!!
Lisa
My pleasure Amanda! Filled cupcakes is a great idea!
Marjorie
I made this yesterday. Put it in a 9" pan and baked it for only 30 minutes because I was pretty sure 40 minutes was too long. It came out very dry and actually crumbly at the edges. The oven seems to be the right temperature based on other things I have baked. Not too impressed with it, but based on the testimonies of others I will try it again at some point.
Lisa
It may have been the pan. I always bake it in a seasoned stoneware pan which does require a longer baking time. I also use a convection oven. Some ovens may not be accurate and you may want to bake at a lower temperature if it comes out dry again.
Marsha
I have baked a lot of low carb cakes over the past 5 years, and this is the best low carb cake I have ever baked. This is our favourite cake, thank you so much for this recipe! I recently found your site and am finding a lot of wonderful recipes here.
Lisa
Thanks so much for the kind words Marsha!
Trudy
When I found this recipe, and read how simple it is to make, I wanted to cry tears of joy! Almost 4 years ago (3 days after my 31st birthday), I was diagnosed with diabetes. I haven't had German chocolate cake (or any other good cake) since. There are sugar free cake mixes available, but they aren't low carb. I'm SO excited to try this recipe! (My husband also went low carb/sugar free with me, and German chocolate is his favorite cake!)
Lisa
I do hope you enjoy this cake. It is one of my favorites. I just picked our first zucchini of the season and planning to bake this weekend.
Sara
WOW! This is the best low carb cake I've found! I have made it five times, twice as an 8" square, once as an 8" round, as bars in a silicone protein bar pan, and as 12 small cakes in flower silicone pans. It's so good!
My daughter is getting married in May. I was trying low carb cakes all over the place to find one I thought was good enough to make for the low carb people at the wedding. This is it! I'm using Wilton's ruffled heart silicone cupcake pan. Twelve hearts will be just right for those of us eating low carb. Will melt sugar free chocolate in tiny heart molds and stand a heart on each cake.
A variation I made we really liked was I substituted Just Like Sugar Brown for half the Swerve. Then I used 1/4 cup PB2 instead of cocoa. Baked it in the bar pan. It was like a Toll House cookie cake! Yummy. I can't thank you enough for this recipe!
Lisa
Thank you so much for sharing your experience Sara! It really helps those who are on the fence about trying the recipe. There is something magical about zucchini because I found it to be a secret ingredient to making the best low carb cakes.
I would love to see the cake you are making for the wedding. I bet all those on low carb will really enjoy it.
Minky
I am obsessed with this chocolate zucchini cake recipe! Thank you so so much!!!
I've tried tons of recipes in search of a low carb cake that has the taste and texture of old fashioned high carb cake, which seemed like finding the holy grail until I discovered your recipe! Everyone, including my hubby LOVES this cake, and honestly, no one has a clue that it is low carb. The frosting is excellent too, and I've found when I'm short on zucchini, sneaking in some canned pumpkin to make up for the shortage works great, but your original recipe is absolutely perfect!
So far, I've used this same recipe to make cupcakes, sheet cakes, cookie cakes for whoopie cakes, and will keep experimenting, b/c every single version has been perfect! Can't wait to try all of your recipes 🙂
Lisa
It's my favorite low carb chocolate cake recipe too! I haven't used it for whoopie pies, but I will try that soon. Thanks for the ideas!
Connie
What would the carbs be if I don't put frosting on it.
Lisa
There's about 5.7g carbs with 3.7g being fiber. So net is about 2g per piece.
Heather
Do you have to use the xanthate gum? Is there anything that can replace it?
Lisa
For this recipe, you can probably leave it out. It's added as a thickener for the frosting.
Angie Halten
I love recipes when you can sneak in vegetables. That way I feel less guilty when I reach for a second piece! Can't wait to try it!
gharkness
OK, so today I made the German Chocolate Cake.
O. M. G.
This was so delicious, moist, and fluffy, too! Not flat like most sugar free cakes I have made and tasted. I have heard other people say before "you couldn't tell this recipe from the 'real' thing," and I was always disappointed, but NOT this time!
This would make a wonderful birthday cake, and you could use any frosting that suited you (or the birthday person). I think I will keep it in my for my birthday coming up in October.
I guess I can say it now: I'm not mad at you any more, hee hee 🙂 Thanks for the great recipe, both from me and my hubby!
gharkness
OK; I'm officially mad at you! Where was this recipe yesterday when I was agonizing over what to make with shredded zucchini for an important meeting this morning (aka too late to make it now)?
So, I made zucchini muffins, from, incidentally, your recipe too, and they are great on their own, but THIS is what I would have really preferred.
It's going into my recipe file, though, and I can't wait to make this!
Lisa
You will love this one. I'm thinking of using it for a birthday cake.