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Export 10 ingredients for grocery delivery
Preheat oven to 350 and grease two 8-inch cake pans. Set aside
Combine the almond flour, arrowroot, cocoa powder, baking soda, baking powder and sea salt. Whisk until combined and set aside.
In a large bowl or stand mixer add the palm shortening, coconut sugar and maple and beat until mixture is fluffy. Approximately one minute.
Add the eggs one at a time and once incorporated add the vanilla, milk and shredded zucchini and mix until just combined.
Slowly add the dry ingredients and mix until combined.
Divide the batter evenly between the two pans and cook for about 20 minutes.
Let cool for a few minutes and then transfer the cake to a wire rack.
Once the cakes are completely cooled top with your favorite frosting (see notes) and serve immediately or store it covered in the refrigerator.