Chocolate Zucchini Layer Cake
The Cake
a.k.a. Gluten-free, Sugar-free Chocolate Zucchini Layer Cake with Creamy Chocolate Frosting
Ingredients
2 cups almond flour
3/4 cup unsweetened cocoa powder
1/2 cup tapioca flour
2 teaspoons sea salt
1 teaspoon baking soda
5 organic eggs
1/2 cup agave
1/4 cup coconut/olive/grapeseed oil
3 cups zucchini, grated
Method
Preheat oven to 325 F and grease two 9 inch round cake pans (or take turns with one pan, like I did…The batter is ok to sit for a little while)
In a large bowl, whisk together almond flour, cocoa powder, tapioca flour, salt, and baking soda.
Beat eggs
Grate zucchini
In a separate bowl, add eggs, zucchini, agave, and oil together and mix
Combine wet ingredients into dry ingredients and mix until there are no dry lumps left
Divide batter and put half into each cake pan; Bake for 35 minutes.
The Frosting
Ingredients
2 cups firm, plain pressed yogurt (you can also use cream cheese)
1/4 cup coconut oil
5-7 Tbsp agave
15-25 drops liquid stevia
1 cup unsweetened cocoa powder
1/4-1/2 cup inulin powder (to thicken; you can also use milk powder or coconut milk powder)
Method
In a food processor or with an electric mixer, cream together yogurt, coconut oil, 5 Tbsp agave, 15 drops stevia, and cocoa powder
Add in thickener as needed, and taste as you go along. Add more agave and/or stevia if more sweetness is desired
*The icing make look liquidy at first, but it will thicken quite a bit in the fridge
When the cake has cooled completely, ice the cake. There is lots of icing (enough for filling, top, and sides), so be generous!
Alex Picot-Annand, BA (Psych), Registered Holistic Nutritionist & Certified Life Coach
