This Gluten-free Chocolate Zucchini Cake is LIFE! I am seriously so proud of this recipe. I am not someone who is naturally good at baking. Cooking/grilling comes very naturally to me and it doesn’t take a lot of energy and frustration. Baking on the other hand can just be SO HARD and so unpredictable.
It really is just a science. Ironically I really like science but I guess what I learned didn’t really transfer to my baking skills. I do enjoy a challenge though and I am glad that baking is becoming easier for me and also more fun. I think I really had to work on understanding the basics of it all.
Needless to say – this is why I am SO proud of this zucchini cake. It turned out so beyond perfect. I probably asked my husband 20 times if he thought the cake was amazing too. Poor guy – I don’t know why I didn’t believe him the first time he told me he loved it.
Zucchini season is in full swing here in Tennessee and I wanted to use some of it for something sweet. A chocolate cake seemed like the logical way to go. I am all about logic ;).
The zucchini keeps the cake incredibly moist and if you have done much gluten-free baking then you know that can be difficult at times. I decided to use some Simple Mills Chocolate Frosting for the cake. I really love not having to make it and their frosting is just SO good. You can really top the cake with whatever you prefer though.
Posting this recipe just in time for you to head to your local farmer’s market and grab some super fresh zucchini!
- ¾ cup almond flour
- ½ cup arrowroot
- ¾ cup cocoa powder
- 1.5 tsp baking soda
- ½ tsp baking powder
- ½ tsp sea salt
- ¾ cup palm shortening
- ¾ cup coconut sugar
- ¼ cup maple syrup
- 4 eggs
- 1 tsp vanilla
- ½ cup milk (I used coconut milk)
- 2 cups shredded/grated zucchini
- Preheat oven to 350 and grease two 8-inch cake pans. Set aside
- Combine the almond flour, arrowroot, cocoa powder, baking soda, baking powder and sea salt. Whisk until combined and set aside.
- In a large bowl or stand mixer add the palm shortening, coconut sugar and maple and beat until mixture is fluffy. Approximately one minute.
- Add the eggs one at a time and once incorporated add the vanilla, milk and shredded zucchini and mix until just combined.
- Slowly add the dry ingredients and mix until combined.
- Divide the batter evenly between the two pans and cook for about 20 minutes.
- Let cool for a few minutes and then transfer the cake to a wire rack.
- Once the cakes are completely cooled top with your favorite frosting (see notes) and serve immediately or store it covered in the refrigerator.
- I chose to use some simple mills chocolate frosting for this cake. I put a small layer in the middle and then frosted the sides and top of the cake. I used about 1.5 tubs of their chocolate frosting.
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