My partner’s birthday was just around the corner and I really wanted to make him a cake! The thing is, he doesn’t follow the same dietary choices as me so the cake needed to be just as delicious as an ordinary store-bought cake but without the gluten, dairy, egg, oil, and refined sugar!
Thankfully my mother saved the day by sending me a Medical Medium compliant cake recipe. She had made this cake twice before and promised me it was foolproof! Hallelujah!
I used to bake a lot when my daughter was younger, however, it has been a few years since she left home, and now I’m feeling like a bit of a novice! My mum reassured me that this recipe was simple and easy so I wholeheartedly committed myself to make it, much to the delight of my ”deprived of home-baked treats” partner!
This gluten and dairy-free chocolate cake is super moist, rich, and fudgy, and it is so easy to make even for a first-time baker! It is a recipe that you can turn to time and time again for birthdays and special celebrations. My partner, who is super picky, loved it, and I am sure it will be a hit with your loved ones too!
If you are following Medical Medium guidelines and are sensitive to the caffeine in cocoa, you can replace it with carob powder!
PREP TIME: 30 minutes
COOK TIME: 45 minutes
TOTAL TIME: 1 hour 15 minutes
SERVINGS: 12 slices
EQUIPMENT: blender or food processor and a 7 or 8-inch cake pan
1 1/2 cup brown rice flour
1 cup coconut sugar
3/4 cup cocoa powder
2 tbsp ground flax seeds
3/4 cup shredded unsweetened coconut
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 cups (lightly packed) grated zucchini
1 1/3 cup coconut milk
3-4 tbsp maple syrup
SWEET POTATO FROSTING
2 small sweet potatoes
1 cup nut butter (I used half peanut & half cashew)
1/3 cup maple syrup
4 tbsp cocoa
1/8 to 1/2 cup almond milk
1/2 tbsp vanilla extract
Pinch of salt
1. Put the dry ingredients into a bowl and mix together.
2. Whisk the coconut milk and maple syrup together in a separate bowl, and pour it over the dry ingredients. Give the mixture a good stir.
3. Grate the zucchini and add it to the batter. Stir well with a spoon.
4. Line a 7 or 8-inch round cake pan with baking paper. Pour the mixture into the pan and bake it in the oven at 375 degrees F (190 degress C) for about 45 minutes. Check the centre of the cake with a toothpick after 40 minutes to see if it’s already cooked.
5. Let the cake cool for atleast 30 minutes. Then carefully cut cake layers with a large knife.
6. Process all ingredients for the frosting in your food processor or high-speed blender until you have a thick, fluffy, and creamy frosting. Use enough nut milk to reach your desired consistency.
7. Frost the cake and enjoy! Left-overs can be stored covered in the fridge for up to 4-5 days.
Let me know how the recipe turns out for you in the comments section or click here to download my new gluten-free and Medical Medium compliant recipe book.
In Health & Happiness,