Description
Indulge in the deliciousness of this Gluten-Free Chocolate Zucchini Cake, a dessert that combines rich chocolate flavor with health-conscious ingredients. Moist and fudgy, this cake features nutritious zucchini and sweet potatoes, making it a guilt-free treat for any occasion. It’s not only gluten-free but also vegan, refined sugar-free, and oil-free, ensuring everyone can enjoy a slice without compromise. Perfect for birthdays or casual gatherings, this delightful cake can be dressed up with frosting or enjoyed plain. Whip it up easily with common pantry staples and impress your friends and family with a dessert that’s both wholesome and indulgent.
Ingredients
Scale
- 1 1/2 cups brown rice flour
- 1 cup coconut sugar
- 3/4 cup cocoa powder (unsweetened)
- 2 tbsp ground flax seeds
- 2 cups grated zucchini
- 1 1/3 cups coconut milk
- 2 small cooked sweet potatoes
- 1 cup sunflower seed butter
Instructions
- Preheat the oven to 375°F (190°C). Grease a springform pan.
- In a food processor, combine all dry ingredients: brown rice flour, coconut sugar, cocoa powder, ground flax seeds, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the coconut milk and maple syrup. Pour into the dry mixture and stir until combined.
- Fold in the grated zucchini gently.
- Transfer the batter to the prepared pan and bake for about 45 minutes or until a toothpick comes out clean.
- Let cool for at least 30 minutes before removing from the pan.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 8g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg