Description
Indulge in our Gluten-Free Chocolate Zucchini Cake, a decadent dessert that marries rich chocolate flavor with healthy ingredients. This moist and fudgy cake is made without gluten, dairy, or eggs, making it a perfect choice for vegan and health-conscious eaters alike. By incorporating nutritious zucchini and sweet potato, this cake surprises you with its delightful taste while being indulgent enough for any celebration. Whether you’re hosting a birthday party or simply treating yourself to something sweet, this easy-to-make cake is sure to impress. Serve it with fresh fruit or a dollop of coconut whipped cream for an extra touch of elegance.
Ingredients
Scale
- 1 1/2 cups brown rice flour
- 1 cup coconut sugar
- 3/4 cup unsweetened cocoa powder
- 2 cups grated zucchini
- 1 1/3 cups canned coconut milk
- 2 small cooked sweet potatoes
- 1 cup sunflower seed butter
Instructions
- Preheat your oven to 375°F (190°C) and grease a springform pan.
- In a food processor, blend dry ingredients: brown rice flour, coconut sugar, cocoa powder, flax seeds, shredded coconut, baking powder, baking soda, and salt.
- In a separate bowl, whisk together wet ingredients: coconut milk and maple syrup.
- Combine wet and dry ingredients in one bowl; mix well.
- Fold in the grated zucchini with a spoon until incorporated.
- Pour batter into the prepared pan and bake for about 45 minutes or until a toothpick comes out clean.
- Allow the cake to cool before frosting.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg