Gluten-Free Chocolate Zucchini Cake
🇺🇸 United States
Ingredients
- 1 1/2 cups brown rice flour
- 1 cup coconut sugar
- 3/4 cup unsweetened cocoa powder
- 2 tbsp ground flax seeds (or ground chia seeds)
- 3/4 cup shredded unsweetened coconut
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 cups grated zucchini, lightly packed
- 1 1/3 cups canned coconut milk
- 3-4 tbsp maple syrup (or agave syrup)
- 2 small sweet potatoes, cooked
- 1 cup sunflower seed butter (or nut butter of choice)
- 1/3 cup maple syrup (or agave syrup)
- 4 tbsp unsweetened cocoa powder
- 1/8 to 1/2 cup plant-based milk, as needed for consistency
- 1/2 tbsp vanilla extract
- pinch of salt
Steps
- Preheat oven to 375°F (190°C).
- Process the dry ingredients (flour, coconut sugar, cocoa powder, flax seeds, shredded coconut, baking powder, baking soda, and salt) in a food processor or blender for a few seconds, then transfer to a large bowl.
- Whisk the coconut milk and maple syrup together, then pour over the dry ingredients and stir well.
- Grate the zucchini and fold it into the batter with a spoon.
- Grease a 7- or 8-inch springform pan (or line with parchment paper) and pour in the batter.
- Bake for about 45 minutes, checking with a toothpick after 40 minutes for doneness.
- Let the cake cool for at least 30 minutes, then slice it into layers using a large knife or dental floss.
- For the frosting, process the cooked sweet potatoes, sunflower seed butter, maple syrup, cocoa powder, vanilla extract, salt, and plant-based milk in a food processor or blender until thick, fluffy, and creamy.
- Frost the cake layers and serve. Store leftovers covered in the refrigerator for up to 4-5 days.
Notes
If using white sweet potatoes, more plant-based milk may be needed for the frosting (up to 1/2 cup); orange sweet potatoes typically need less (about 1/4 cup).
Source: elavegan.com