Chocolate Zucchini Cake



Ingredients 

Dry ingredients:
  • 1 1/2 cup brown rice flour (*see notes)
  • 1 cup coconut sugar (*see notes)
  • 3/4 cup cocoa powder unsweetened
  • 2 tbsp ground flax seeds or ground chia seeds
  • 3/4 cup shredded unsweetened coconut (*see notes)
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt

Wet ingredients:
  • 2 cups (lightly packed) grated zucchini
  • 1 1/3 cup coconut milk canned (regular or lite) (*see notes)
  • 3-4 tbsp agave syrup or maple syrup

Sweet potato frosting:
  • 2 small sweet potatoes cooked
  • 1 cup sunflower seed butter or nut butter of choice
  • 1/3 cup agave syrup or maple syrup
  • 4 tbsp cocoa powder unsweetened
  • 1/8 to 1/2 cup plant-based milk canned (amount depends on consistency / read instructions)
  • 1/2 tbsp vanilla extract
  • Pinch of salt

Instructions
  1. I recommend using a kitchen scale for this recipe. You can easily switch between US and metric measurements underneath the ingredient list.
  2. Process all dry ingredients in a food processor or blender for a couple of seconds. Transfer the dry ingredients to a big bowl.
  3. Chocolate zucchini cake recipe which is healthy, vegan, gluten-free, refined sugar-free, egg-free, dairy-free and oil-free. This healthy vegan chocolate cake is rich, fudgy, easy to make and delicious
  4. Whisk the coconut milk and agave syrup together in a bowl and pour it over the dry ingredients. Give the mixture a good stir (you can also use a hand mixer if you want).
  5. Grate the zucchini and add it to the batter. Stir with a spoon (don't use a blender or food processor).
  6. Chocolate zucchini cake recipe which is healthy, vegan, gluten-free, refined sugar-free, egg-free, dairy-free and oil-free. This healthy vegan chocolate cake is rich, fudgy, easy to make and delicious
  7. Grease a 7-inch or 8-inch springform with some oil or line it with parchment paper. Pour the batter into the springform and bake it in the oven at 375 degrees F (190 degrees C) for about 45 minutes (check the center of the cake with a toothpick after 40 minutes to see if it's cooked already).
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  9. Let the cake cool for at least 30 minutes. Then carefully cut cake layers with a large knife or use dental floss (like I did).
  10. Note: If you have two 7-inch or 8-inch pans, then split the batter in half and pour it into each pan. This way you won't need to cut the cake in the middle. The baking time will be less if you use two pans.
  11. Process all ingredients for the frosting in your food processor or high-speed blender until you have a thick, fluffy and creamy frosting. If you use white sweet potatoes (which are very starchy) you will need more plant-based milk (I used 1/2 cup but you might need even more). If you use orange sweet potatoes 1/4 cup plant-based milk should be enough.
  12. Chocolate zucchini cake recipe which is healthy, vegan, gluten-free, refined sugar-free, egg-free, dairy-free and oil-free. This healthy vegan chocolate cake is rich, fudgy, easy to make and delicious 
  13. Frost the cake and enjoy! Store leftovers covered in the refrigerator for up to 4-5 days.


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