desserts
Chocolate Zucchini Cake
This chocolate zucchini cake recipe is the ULTIMATE summertime treat! It's moist, fudgy, and decadent, with a rich dark chocolate flavor.
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 teaspoons apple cider vinegar
- 1 cup almond milk, at room temperature
- 2 cups all-purpose flour (or half white/half wheat)
- ⅓ cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup coconut oil, melted
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
- 1¼ cups finely shredded unpeeled zucchini
- 1¼ cups raw cashews
- ¼ cup + 2 tablespoons almond milk
- ¼ cup powdered sugar
- 2 tablespoons solid coconut oil
- 1 teaspoon vanilla extract
- ¼ to ½ teaspoon matcha tea powder
- ¼ teaspoon sea salt
Directions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish with coconut oil.
- In a small bowl, combine the ground flaxseed and water and set aside to thicken. Stir the vinegar into the almond milk and set aside.
- In a large bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. In a medium bowl, whisk together the flaxseed mixture, almond milk/vinegar mixture, coconut oil, maple syrup, and vanilla.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Don’t over mix. Fold in the zucchini.
- Pour the batter into the baking dish and bake for 30 to 35 minutes, or until the top of the cake springs back to the touch. Cool completely before frosting.
- Make the frosting: In a blender, combine the cashews, almond milk, powdered sugar, coconut oil, vanilla, matcha, and sea salt and process until smooth and creamy. Add more matcha, if desired. Chill until ready to use, or for at least 20 minutes to firm up.
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