Hello friend! I’ve been a little remiss in my blogging this month as I just finished hosting my first ever East Coast Yoga Retreat with my old friend Leslie at Windhorse Farms. It was an absolutely incredible weekend and has me so excited for next month’s retreat in Saskatchewan!
Last week I had some leftover zucchini and if you know me, then you know this is probably one of my least favourite fruits to work with (yup it’s a fruit!). So I thought “what makes everything more delicious?” and clearly the answer was chocolate.
One of my best friends got married a couple of years ago and her wedding cake was an amazing chocolate zucchini cake and so drawing inspiration from that deliciousness, I created this super fudgey, grain-free delight!
The almond flour is packed with protein and fibre, so this cake won’t have nearly the same impact on blood sugar as a regular cake or even a cake made with regular gluten-free flours.
To make this cake vegan friendly, sub the butter for coconut oil and make chia eggs to replace the regular eggs. To do that, grind up 1 tbsp. chia seeds and whisk together with a 1/4 cup of warm water for each egg. Let it sit a couple minutes then use as you would regular eggs in the recipe. Also, make sure your chocolate chips are dairy-free!
Now, without further ado, here is the recipe!
This fudgey cake is packed with rich chocolate flavour and uses a base of almond & tapioca flour to create a grain-free, gluten-free, guilt-free, vegan and paleo friendly dessert (or breakfast or snack).
- 1.5 cups almond flour
- ¼ cup tapioca flour
- ½ cup raw cacao
- 1 tsp. baking powder
- ½ tsp. sea salt
- ½ cup melted butter or coconut oil
- ¾ cup coconut palm sugar
- 2 eggs or chia eggs- 1 tbsp. ground chia + 1/4 cup warm water per egg
- 1 tsp. vanilla
- 2 med zucchinis shredded (about 3 cups)
- ¾ cups chocolate chips
Preheat oven to 350F and grease a 9×9 cake pan with oil of choice (I like coconut or butter).
In a medium mixing bowl whisk together the dry ingredients.
Using a hand mixer or a mini food processor combine melted oil, coconut palm sugar, eggs and vanilla until fully incorporated.
Add wet ingredients to dry ingredients and mix until completely combined with no lumps.
Using cheese cloth or a nut mylk bag squeeze a bit of the moisture out of the zucchini and then stir into cake mix.
Add ½ cup of the chocolate chips to the cake mix.
Spread cake mix evenly into cake pan and smooth the top.
Sprinkle the last ¼ cup of chocolate chips over the top of the cake.
Place in the oven and bake 60 minutes until a tooth pick stuck in the middle of the cake comes out clean.
10. Remove from oven and let cool 5 minutes before transferring to a cooling rack.
Well friend, that’s our delicious recipe for today.
If you need any extra support on your health journey, I’ve put together a FREE 7-Day Anti-Inflammatory Meal Plan & Shopping List that you can download right here.
As always, thank you for your love and support!
Image Credit: Shutterstock (because I ate mine too quickly to take a photo…)