A light, fluffy apple cake with hidden vegetables — surprisingly moist and full of flavor!
We received this delicious low-carb Bolero Apple Cake recipe from Stephanie Bolt —
a light and fluffy cake with hidden veggies and the fruity touch of Bolero Apple! 😋
250 g zucchini
2 sticks Bolero Apple
4 tsp cinnamon
2 tsp cream of tartar baking powder
Stevia to taste
160 g almond flour
Pinch of salt
60 g butter (room temperature)
100 g cream cheese
4 eggs
1 tsp vanilla extract
Peel the zucchini and cut it into small cubes.
Add 1 stick of Bolero Apple, a little water, and some cinnamon to a saucepan.
Let it simmer gently for a few minutes.
In a bowl, mix almond flour, baking powder, and salt.
In another bowl, beat together butter and cream cheese until smooth.
Add the vanilla extract, then beat in the eggs one at a time.
Drain the zucchini and sprinkle with a little cinnamon and Bolero Apple powder.
Slowly add the almond flour mixture to the butter and cream cheese mixture.
Gently fold in the zucchini, add stevia to taste, and (if desired) another half to one stick of Bolero Apple for extra flavor.
Grease a cake tin and pour in the batter.
Bake in a preheated oven at 175°C (350°F) for about 35–45 minutes.
Enjoy! 🍏
