Description
Indulge in the rich, fudgy goodness of this Gluten-Free Chocolate Zucchini Cake, a delicious dessert that everyone will adore. This cake combines the wholesome flavors of zucchini and sweet potatoes, making it a surprisingly healthy treat without sacrificing taste. Perfect for birthdays, gatherings, or a sweet ending to your day, this vegan-friendly recipe is easy to prepare with simple ingredients. Enjoy every moist bite while satisfying your chocolate cravings!
Ingredients
Scale
- 1 1/2 cups brown rice flour
- 1 cup coconut sugar
- 3/4 cup unsweetened cocoa powder
- 2 tbsp ground flax seeds
- 2 cups grated zucchini
- 1 1/3 cup coconut milk
- 1 cup sunflower seed butter
- 3–4 tbsp maple syrup
Instructions
- Gather all ingredients and tools.
- In a food processor, blend dry ingredients until combined. Transfer to a large mixing bowl.
- In another bowl, whisk together coconut milk and maple syrup; pour over dry ingredients and mix well.
- Gently fold in grated zucchini.
- Grease a springform pan and pour in the batter. Bake at 375°F (190°C) for about 45 minutes or until a toothpick comes out clean.
- Cool for at least 30 minutes before frosting with your favorite chocolate frosting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg