Chocolate Zucchini Cake
This gluten free chocolate zucchini cake is so smooth, moist and light. You have the option of enjoying it plain, or topping it with the delicious, creamy whipped maple goat cheese. It is the yummy that you are craving now.
Servings 8
Calories 309kcal
Ingredients
Cake
- 2 cups gluten free flour
- 1 cup chocolate powder
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ½ cup maple syrup
- ½ cup coconut sugar
- 2 eggs (for vegan option, add egg substitute equivalent to 2 eggs) See options for egg replacement in Notes
- 1 teaspoon vanilla
- ¼ cup coconut oil
- 1 cup almond milk
- 4 zucchini, shredded (medium size)
- ¾ cup cacao chips (or chocolate chips)
- 2 tablespoon coconut oil for oiling baking pan
Whipped Maple Goat Cheese
- 1 cup goat cheese, room temperature. For vegan option, use vegan cream cheese.
- 2 tbsp maple syrup
Instructions
Cake
- Preheat oven to 360 degrees. Mix flour, baking powder, baking soda, salt, maple syrup, eggs or egg replacer, coconut sugar, almond milk, vanilla, coconut oil and chocolate powder in food processor until smooth. Add to large bowl.
- Shred zucchini with food processor shredding blade.
- Add zucchini to flour mixture and stir with spoon. Add cacao (or chocolate) chips and stir with spoon.
- Grease 10" baking pan with coconut oil, and pour cake mix in pan. ( I used this pan with removable bottom from Ikea. https://www.ikea.com/us/en/catalog/products/80256983/)
- Bake for 1 hour at 360 degrees. When cake is cooled, run knife along edges to loosen cake to remove it from pan. Slice and serve plain or with maple whipped goat cheese.
Whipped Maple Goat Cheese
- Add maple syrup to room temperature goat cheese. Whip with spoon until smooth.
Notes
https://plenteousveg.com/vegan-egg-substitutes-baking/
Egg free? See vegan substitutes for eggs.
Nutrition
Serving: 1slice | Calories: 309kcal