Description
Indulge guilt-free in this decadent Gluten-Free Chocolate Zucchini Cake, a delightful dessert that combines rich chocolate flavors with the goodness of zucchini and sweet potatoes. This fudgy cake is not only vegan and refined sugar-free but also an excellent way to sneak in some extra nutrients. Perfect for birthdays, gatherings, or simply when you’re craving something sweet, this cake is sure to impress friends and family alike. Its moist texture and chocolaty richness make every bite a heavenly experience without the usual guilt associated with desserts.
Ingredients
Scale
- 1 ½ cups brown rice flour
- 1 cup coconut sugar
- ¾ cup cocoa powder
- 2 cups grated zucchini
- 1 cup sunflower seed butter
- 2 small cooked sweet potatoes
- Coconut milk and maple syrup for moisture
Instructions
- Preheat your oven to 375°F (190°C) and grease a springform pan.
- In a food processor, blend all dry ingredients until combined.
- In a separate bowl, whisk together the wet ingredients: coconut milk and maple syrup.
- Combine wet and dry mixtures in a large bowl; fold in the finely grated zucchini gently.
- Pour the batter into the prepared pan and bake for about 45 minutes, checking for doneness with a toothpick.
- Allow cooling before frosting with your favorite vegan chocolate frosting.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 190
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg