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Mocha Cake

Briana Thomas
  • minutes
  • Serves 12

INGREDIENTS

2 cups

frozen grated zucchini, thawed, juice and all (measure before freezing; see note below if using fresh zucchini)

3

eggs

1/4 cup

refined coconut oil or butter, melted/softened

1/4 cup

olive oil

1 tsp

vanilla extract

1/2 cup

oat fiber (use gluten free if necessary)

1/2 cup

cocoa powder

2/3 cup

oat flour (oats ground finely in a blender/coffee grinder; use gluten free if necessary)

1/3 cup

ground golden flax

2 tsp

baking powder

1/2 tsp

baking soda

1 tsp

salt

1/4 tsp

+ 2 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)

4

packets Truvia (3 tsp. Truvia; you could also use 2 tsp. THM Super Sweet Blend), or more to taste since I tend to undersweeten

6 oz

reduced fat cream cheese

1 tbsp

cocoa powder

2 tsp

instant coffee granules (or more, to taste)

1 1/2 tsp

THM Super Sweet Blend

1/4 tsp

vanilla extract

1/2 cup

heavy whipping cream

1 stick

salted butter, softened

1/3 cup

cocoa powder

3

doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)

3

Truvia packets, ground in a coffee grinder (2¼ tsp. Truvia; you could also use half that of THM Super Sweet Blend)

1/2 tsp

vanilla extract

1/3 cup

unsweetened almond milk

1/3 cup

cottage cheese

1/4 cup

refined coconut oil, softened