This Gluten-free Chocolate Zucchini Cake recipe would have to be the best healthy chocolate cake recipe ever! It's super moist and light and very chocolaty and the best thing is its good for you. This cake is a delicious way to get some extra vegetables into your kids too without them knowing. This cake is packed with wholesome ingredients such as almonds, rolled oats and raw cacao which provide plenty of dietary fibre, calcium, magnesium and zinc for digestive health, strong bones and good nervous system function.
Gluten-free Chocolate Zucchini Cake
1 cup zucchini shredded
1 organic egg
½ cup coconut milk
1/3 cup smooth almond butter
1/3 cup raw honey or pure maple syrup
1 tsp apple cider vinegar
1 cup gluten-free rolled oats (make into flour)
1/3 cup Bodhi Hot chocolaTEA or cacao powder
1 tsp baking soda
Good pinch of sea salt
200g good quality dark chocolate
1/3 cup coconut cream (use the solid part only of a can of coconut cream)
Decorate with roughly chopped pistachios and rose petals
Preheat oven to 180*C and grease and line a 8 x 8 inch round cake tin with baking paper.
In a nut bag, muslin cloth or tea towel squeeze out as much water as you can from the grated zucchini.
In a large bowl whisk the egg with coconut milk, almond butter, honey, and apple cider vinegar.
In another bowl combine oat flour, cacao powder, baking soda and sea salt.
Pour wet ingredients into dry and gently combine. Stir through zucchini.
Spoon mixture into your cake tin.
Bake for 28-30 mins until a skewer comes out cleanly from the centre.
While your cake is cooking make the ganache. In a small saucepan heat the coconut cream and chocolate. Stir until melted and well combined. Set aside to cool for at least an hour. Using an electric hand beater blend ganache so it is smooth and silky.
Allow your cake to cool completely before topping it with ganache, pistachios and rose petals.