Gluten Free Chocolate Cake With Zucchini

Step 1

I recommend using a kitchen scale for this recipe. Check the step-by-step process shots above in the blog post.

Step 2

Process all dry ingredients in a food processor or blender for a couple of seconds. Transfer the dry ingredients to a big bowl.

Step 3

Whisk the coconut milk and agave syrup together in a bowl and pour it over the dry ingredients. Give the mixture a good stir (you can also use a hand mixer if you want).

Step 4

Grate the zucchini and add it to the batter. Stir with a spoon (don't use a blender or food processor).

Step 5

Grease a 7-inch or 8-inch springform with some oil or line it with parchment paper. Pour the batter into the springform and bake it in the oven at 375 degrees F (190 degrees C) for about 45 minutes (check the center of the cake with a toothpick after 40 minutes to see if it's cooked already).Note: If you have two 7-inch or 8-inch pans, then split the batter in half and pour it into each pan. This way you won't need to cut the cake in the middle. The baking time will be less if you use two pans.

Step 6

Let the cake cool for at least 30 minutes. Then carefully cut cake layers with a large knife or use dental floss (like I did).

Step 7

Process all ingredients for the frosting in your food processor or high-speed blender until you have a thick, fluffy and creamy frosting. If you use white sweet potatoes (which are very starchy) you will need more plant-based milk (I used 1/2 cup but you might need even more). If you use orange sweet potatoes 1/4 cup plant-based milk should be enough.

Step 8

Frost the cake and enjoy! Store leftovers covered in the refrigerator for up to 4-5 days.