Gluten-free Chocolate Zucchini Cake

Step 1

Preheat oven to 350 and grease two 8-inch cake pans. Set aside

Step 2

Combine the almond flour, arrowroot, cocoa powder, baking soda, baking powder and sea salt. Whisk until combined and set aside.

Step 3

In a large bowl or stand mixer add the palm shortening, coconut sugar and maple and beat until mixture is fluffy. Approximately one minute.

Step 4

Add the eggs one at a time and once incorporated add the vanilla, milk and shredded zucchini and mix until just combined.

Step 5

Slowly add the dry ingredients and mix until combined.

Step 6

Divide the batter evenly between the two pans and cook for about 20 minutes.

Step 7

Let cool for a few minutes and then transfer the cake to a wire rack.

Step 8

Once the cakes are completely cooled top with your favorite frosting (see notes) and serve immediately or store it covered in the refrigerator.