Gluten & Dairy Free Chocolate Zucchini Cake

by Mar 7, 2021Recipes0 comments

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

Recipe

DRY INGREDIENTS

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

WET INGREDIENTS

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

Instructions

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.

Easy peasy!

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,

 

Taleta Heart
certified holistic health and medical medium practitioner

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