Chocolate zucchini cake

Chocolate zucchini cake

 

 

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

Ingredients

Dry ingredients:

·         1 1/2 cup brown rice flour (240 g)

·         1 cup coconut sugar (150 g)

·         3/4 cup cocoa powder unsweetened (66 g)

·         2 tbsp flaxseeds ground

·         3/4 cup shredded coconut dried, unsweetened (66 g) / see recipe notes

·         2 tsp baking powder

·         1/4 tsp baking soda

·         1/4 tsp salt

Wet ingredients:

·         2 cups (lightly packed) grated zucchini (240 g)

·         1 1/3 cup light coconut milk canned (320 ml)

·         3-4 tbsp agave syrup or maple syrup (60-80 g)

Sweet potato frosting:

·         2 small sweet potatoes, cooked (300 g)

·         1 cup sunflower seed butter or any nut butter (240 g)

·         1/3 cup agave syrup or maple syrup (105 g)

·         4 tbsp cocoa powder unsweetened (24 g)

·         1/8 to 1/2 cup light coconut milk canned (amount depends on consistency / read instructions)

·         1/2 tbsp vanilla extract

·         Pinch of salt

Instructions

1.            Put all dry ingredients in your food processor and blend for some seconds. Transfer the dry ingredients to a big bowl

2.            Whisk the wet ingredients (coconut milk and agave syrup) together in a bowl and pour it over the dry ingredients. Give the mixture a good stir with your whisk (you can also use a hand mixer if you want

3.            Grate the zucchini (I used a medium one) with a grater and add it to the batter. Stir with a spoon (don't use a blender or food processor)

4……………………………..

5…………………………………………

Full instructions: Click here

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