Gluten Free Chocolate Zucchini Cake
This gorgeous gluten-free chocolate zucchini cake is made with almond flour and packed with chocolate flavor. It's fudgy, super moist and 100% naturally sweetened! You'll love the dairy-free chocolate frosting!
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Servings: 9 -12 Slices
Calories: 375kcal
Ingredients
For the Chocolate Zucchini Cake:
- 1/2 cup blanched almond flour (56 grams)
- 1/2 cup unsweetened cocoa powder (48 grams)
- 1/3 cup arrowroot powder (48 grams)
- 1 tsp. baking soda
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup coconut oil (melted)
- 1/2 cup coconut sugar
- 3 eggs
- 1/3 cup milk
- 3 Tbsp. pure maple syrup
- 1 tsp. vanilla extract
- 1 1/2 cups shredded zucchini
For the Frosting:
- 3/4 cup unsweetened cocoa powder (72 grams)
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil (softened, but not melted)
- 1 1/2 tsp. vanilla extract
- Generous pinch salt
Instructions
Make the Cake:
- Preheat & Prep. To star, preheat oven temperature to 350 degrees F. Line an 8x8" or 9x9" pan with parchment paper.
- Combine Dry Ingredients. In a medium bowl, combine almond flour, cocoa powder, arrowroot, baking soda, baking powder, and salt. Whisk to combine.
- Combine Wet Ingredients. In a large bowl, combine melted coconut oil, coconut sugar, eggs, milk, syrup, and vanilla. Pulse or whisk until well combined and smooth.
- Combine Batter. Add the whisked dry ingredients to the wet ingredients and stir to combine. Fold or stir in the grated zucchini.
- Bake The Cake. Pour batter into prepared pan and bake at 350 degrees 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool COMPLETELY while you mix up the frosting.
Make the Frosting:
- Combine. In a food processor (or a bowl with a hand mixer), combine cocoa powder, syrup, softened (not melted!) coconut oil, vanilla, and salt. Pulse or mix until completely smooth.
- Adjust. If the frosting seems too stiff, you can add more syrup 1/2 teaspoon at a time until you reach the right consistency.
- Frost. Spoon frosting onto the fully cooled cake and spread with a spatula over the surface. If desired, garnish with shaved or chopped chocolate, mini chocolate chips, or sprinkles.
- Serve & Store. Cut the cake into 9 larger or 12 smaller slices and enjoy. Cofer the cake and store leftovers 1-2 days at room temperature, or 2-3 days in the refrigerator.
Notes
- Almond Flour. Do NOT substitute the almond flour for any other type of flour here. 1:1 flour, oat flour, or coconut flour will NOT work the same way.
- Arrowroot. If you don't have (or can't find) arrowroot flour/arrowroot starch, you can substitute tapioca starch or cornstarch.
- Cocoa Powder. I recommend natural cocoa powder (like Hershey's or Ghirardelli) rather than Dutch processed cocoa in this recipe for best results.
Video
Nutrition
Serving: 1Slice (1/9th Recipe) | Calories: 375kcal | Carbohydrates: 39.3g | Protein: 6.1g | Fat: 24.5g | Saturated Fat: 16.7g | Cholesterol: 62mg | Sodium: 250.4mg | Potassium: 345.3mg | Fiber: 5.4g | Sugar: 26.4g | Vitamin C: 3.6mg | Calcium: 98.6mg
Nutrition facts are an estimate only and will vary based on brands and amounts used.