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Vegan/Gluten/Grain Free - Chocolate Zucchini Cake

Okay, so if you're a subscriber to my newsletter, you know I've made my challenge this (birthday) month to quit making excuses for why I can't bake and just do it! My first project: CHOCOLATE. ZUCCHINI. CAKE. 🍫🍰

This cake turned out way better than expected and I'm glad I can leave the guilt at the door - you get all of the fiber and nutrients from the zucchini, antioxidants from the cacao and zinc (plus more) from the pumpkin seed butter.

Below I've provided you with, both, the recipe and products I used.



1 flax egg* (1 tablespoon flaxseed meal + 3 tablespoons water)

1 cup shredded zucchini (from about 1 medium or 2 small zucchini)

1/2 cup pumpkin seed butter

1/2 cup pure maple syrup

1 teaspoon vanilla extract

1 teaspoon apple cider vinegar

1 c cup dairy & nut free milk alternative such as flax, oat, or hemp milk (I used flax)

1 cup cassava root flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

AVOCADO FROSTING (adapted by Chocolate-Covered Katie):

2 ripe avocados

1/2 cup cocoa powder

6 tbsp pure maple syrup or sweetener of choice

1/4 tsp pure vanilla extract

1/8 tsp salt

optional 2 tbsp oil (I didn't use oil)

+ I added in some flax milk to make it easier to blend


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