Description
Indulge in the rich, fudgy goodness of this Gluten-Free Chocolate Zucchini Cake, a delightful dessert that caters to both gluten-free and vegan diets. With its moist texture and deep chocolate flavor, this cake is perfect for birthdays, celebrations, or any day you crave something sweet. Bursting with nutritious ingredients like zucchini and sweet potato, it allows you to enjoy a guilt-free treat without sacrificing flavor. Easy to make and irresistibly delicious, this cake is sure to become a favorite in your dessert repertoire.
Ingredients
Scale
- 1 ½ cups brown rice flour
- 1 cup coconut sugar
- ¾ cup unsweetened cocoa powder
- 2 cups grated zucchini
- 1 ⅓ cups canned coconut milk
- 2 small cooked sweet potatoes
- 1 cup sunflower seed butter (or nut butter of choice)
- Maple syrup (for sweetness)
Instructions
- Process all dry ingredients in a food processor for a few seconds; transfer to a large bowl.
- In another bowl, whisk together the coconut milk and maple syrup. Add to dry ingredients and mix well.
- Fold in the grated zucchini gently.
- Grease a springform pan and pour in the batter.
- Preheat oven to 375°F (190°C) and bake for about 45 minutes, checking doneness with a toothpick.
- Let cool for at least 30 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg