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

1. Method

2. Heat the oven to 325 degrees F. Line two 8" or 9" cake pans with parchment paper, and grease with coconut oil.

3. Sift all dry ingredients together in a large bowl.

4. Whisk together all wet ingredients and add them to the dry.

5. 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 :)

6. Bake at 325 F for 20 minutes, or until a toothpick comes out clean.

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