Chocolate Zucchini Cake with Mocha Frosting
(from fearama’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 12 people
Categories: Dessert, Gluten-Free
Ingredients
- Dry:
- 2.5 oz (1 cup) cocoa powder
- 5 oz (1 cup) millet flour
- 1.5 tsp aluminum free baking soda (I use Bob's)
- 1/4 tsp salt
- 1 Tbsp chia seed meal (you can grind up chia seeds in a coffee grinder)
- Wet:
- 2 eggs (should be 3.5 oz, de-shelled
- 5 oz (1/2 cup) unsweetened apple sauce
- 4 oz (1/2 cup) honey
- 8 oz finely grated zucchini (2 cups firmly packed, after grating)
- 2 oz (4 Tbsp) coconut oil, melted (or can sub part or all Earth Balance spread)
Directions
-
Method
-
Heat the oven to 325 degrees F. Line two 8" or 9" cake pans with parchment paper, and grease with coconut oil.
-
Sift all dry ingredients together in a large bowl.
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Whisk together all wet ingredients and add them to the dry.
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Spread even amounts of batter into each cake pan. Tip: if you bang the cake pan on the counter a couple times, and then spin it around fast right before you place the cake pans in the oven, you get a pretty even, level cake layer. And it’s a good way to get out some aggression :)
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Bake at 325 F for 20 minutes, or until a toothpick comes out clean.