Oat Flour Chocolate Zucchini Cake

Oat Flour Chocolate Zucchini Cake.

This cake is so rich, decadent, moist (yes, I said it) and utterly delicious.

I wanted to create a new chocolate zucchini cake recipe that was not only gluten-free but also nut-free. Oat flour has become one of my favorite whole grains to bake with. It is naturally sweet and reminiscent of using whole wheat flour.

Ingredients you need

The main ingredient list is fairly simple…

• Olive oil: I love when I can use olive oil for baking because it adds such a richness of flavor. I prefer using oil for this chocolate cake because I feel that it helps bring out more moisture. It is also just a pantry staple more most people so readily available when you decide to make a cake.

• Eggs: Pretty straightforward. They act as the binder in this recipe and also help enhance that fluffy cake texture

• Zucchini: The real hero of this chocolate cake. It gives this oat flour chocolate cake an incredible amount of moisture and deliciousness. Also, don’t we all feel better about a cake full of vegetables? Well I guess technically it is a fruit but you get the idea.

• Cocoa Powder: Is what makes this a chocolate zucchini cake. I am using a natural cocoa powder in this oat flour cake versus a dutch processed.

• Oat Flour: It is a flour made from whole-grain oats that lends a sweet and slightly nutty flavor to these muffins. I found that oat flour is a great gluten-free alternative to add to baked goods.

• Arrowroot Flour: Is a starch that give this cake a bit of lightness. I tried making it with oat flour alone and I just didn’t like how dense the cake was turning out.

• Milk: You can use a dairy or dairy-free milk in this recipe. I personally used some oat milk. The milk just give the cake a bit more moisture.

Chocolate Cake with Zucchini

Zucchini adds an incredible amount of moisture to cakes and breads. It naturally contains a lot of water which is one of the reasons we ring out the excess before putting it in the cake. Zucchini doesn’t really impart any flavor to the cake. It primarily helps create a decadent, moist cake.

Also doesn’t hurt to have a cake full of vegetables right?

How to Make this Cake

1. Start by grabbing 3 six-inch cake pans to grease the bottom and sides and then cut parchment to line the bottom of the pan.
2. Then you want to sift together all the dry ingredients for the chocolate zucchini cake. This will help to ensure that all the dry ingredients are evenly distributed in the cake. Set aside
3. Next you whisk together the eggs, oil, vanilla, sugar and milk.
4. Grab your zucchini and use a grater to shred the zucchini (no need to peel it). After you are done use a towel or cheese cloth to ring out the excess water.
5. Whisk the dry ingredients into the batter and then fold in the shredded zucchini.
6. Divide the oat flour cake among the three pans. I recommend using a kitchen scale to make sure the batter is even.
7. Bake for 30-35 minutes or until a toothpick comes out clean. Let cool for a few minutes and then flip out the cakes on to a cooling rack and remove the parchment paper.

Frosting for Chocolate Zucchini Cake

Okay, I used my very favorite Vegan Ganache Frosting for this chocolate zucchini cake recipe. It is the BEST dairy-free ganache frosting and it only has TWO ingredients. Yes, only two. No powdered sugar, butter etc.

Some More Oat Flour Recipes

Double Chocolate Chip Muffins

Gluten-free Chocolate Chip Oatmeal Cookies

Gluten-free Butternut Squash Muffins

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