Description
This decadent and moist Gluten-free Chocolate Zucchini Cake is a great way to use up all that summer squash. Nobody would even know it is packed with vegetables.
Ingredients
Scale
- ¾ cup almond flour
- ½ cup arrowroot
- ¾ cup cocoa powder
- 1.5 tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- ¾ cup palm shortening (or unsalted butter)
- ¾ cup coconut sugar
- ¼ cup maple syrup
- 4 eggs
- 1 tsp vanilla
- ½ cup milk (I used coconut milk)
- 2 cups shredded/grated zucchini
Instructions
- Preheat oven to 350 and grease two 8-inch cake pans. Set aside
- Combine the almond flour, arrowroot, cocoa powder, baking soda, baking powder and sea salt. Whisk until combined and set aside.
- In a large bowl or stand mixer add the palm shortening, coconut sugar and maple and beat until mixture is fluffy. Approximately one minute.
- Add the eggs one at a time and once incorporated add the vanilla, milk and shredded zucchini and mix until just combined.
- Slowly add the dry ingredients and mix until combined.
- Divide the batter evenly between the two pans and cook for about 20 minutes.
- Let cool for a few minutes and then transfer the cake to a wire rack.
- Once the cakes are completely cooled top with your favorite frosting (see notes) and serve immediately or store it covered in the refrigerator.
Notes
- In the images above I used Simple Mills chocolate frosting for this cake but you can use whatever frosting you prefer.
Keywords: gluten-free chocolate cake, chocolate zucchini cake, gluten-free chocolate zucchini cake, zucchini cake, chocolate cake