Hi
@berylc you could have ago at these:
https://www.nigella.com/recipes/chocolate-olive-oil-cake - just use a sweetener instead of sugar (I use erythritol)
Lemon zucchini cake - adapted from a sugar based recipe:
250g erythritol
90 ml extra virgin olive oil
2 eggs, room temperature
75 ml almond milk (unsweetened)
Juice/zest 1 large lemon (separate, don’t put in same dish)
1 tsp vanilla extract
215g ground almonds
2 teaspoons baking powder
½ tsp salt
225g courgettes drained and squeezed dry
45g chia seeds
Preheat oven to gas 4
Spray a loaf pan with baking spray and line with parchment paper. Set aside.
Combine ground almonds, baking powder, and salt in a medium bowl and whisk together. Set aside.
In a large bowl, combine the erythritol and olive oil. Whisk to combine.
Add eggs and almondmilk and whisk together.
Add lemon juice and vanilla extract and stir to combine.
Add flour mixture and stir just until incorporated.
Fold in zucchini and lemon zest.
Pour batter into the prepared pan and bake for 45 to 55 minutes or until an inserted toothpick comes out with moist crumbs. The top of the cake should look dry.
Place the loaf on a cooling rack and cool for 15 minutes. Use the parchment paper to carefully life the cake from the pan. Let cool completely on a wire rack.
Tagging
@shelley262 as she’s been working on a recipe booklet and is a more experienced baker than me so will have more ideas.
