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Oat Flour Chocolate Zucchini Cake: Jessi's Kitchen

Oat Flour Chocolate Zucchini Cake

  • Author: Jessi's Kitchen
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: Three 6 inch cakes 1x
  • Category: Dessert
  • Method: Oven
  • Diet: Gluten Free


Oat Flour Chocolate Zucchini Cake. A decadent and moist chocolate cake that is naturally gluten-free and packed full of flavor. 


  • 1 ¼ cup oat flour (140g)
  • ½ cup arrowroot flour (60g)
  • ¾ cup cocoa powder (75 g)
  • ½ tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp sea salt
  • ½ cup olive oil (105g)
  • ¾ cup sugar (180g)
  • 3 eggs
  • 1 tsp vanilla
  • ¾ cup milk (I used oat milk) (190g)
  • 1 cup shredded zucchini (148g)


  1. Preheat oven to 350. Sift together the oat flour, arrowroot, cocoa powder, baking soda, baking powder and salt in a medium bowl and set aside.
  2. In a large bowl combine the olive oil, sugar, eggs, vanilla and milk and whisk to combine.
  3. Add the dry ingredients to the batter and whisk to combine.
  4. Fold the shredded zucchini in to the cake batter
  5. Divide the batter among three 6-inch pans.
  6. Bake for 30-35 minutes or until a toothpick comes out clean.
  7. Let cool for a few minutes and then remove the zucchini cake from the pan and let cool on a wire rack.
  8. Once completely cool you can frost the cake with your preferred frosting. I used my Vegan Ganache Frosting.


  • Serving Size: 6-8

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