Double Chocolate Zucchini Cake
Dairy-free, Gluten-free, Sugar-Free, Vegan 26
Double Chocolate Zucchini Cake- moist chocolate cake made oil-free with tahini and topped with a fudgy chocolate coconut cream frosting. It’s refined sugar-free and it freezes well too! (vegan + gluten-free)
When most people think of farmers markets, they probably think of plenty of fresh produce, pretty flowers and maybe a few handmade goods. At least that’s what typically comes to mind for me.
After we moved to Athens I was pleasantly surprised to find that our local farmers market not only has a great selection of those things but they also have…wait for it…VEGAN CUPCAKES.
I know that might not seem like a big deal to some of you but to me it was the best news ever. Now every Saturday I pry myself out of bed just to go get some of those delicious cupcakes. Okay, and maybe some fruits and vegetables too. ;)
The sweet girls that run the cupcake stand are a mother and daughter team who put their heart and soul into baking a wide array of delectable vegan goods. From lemon lavender to vanilla matcha, the creativity and execution is perfection.
One of their more recent endeavors has been Naked Sprinkles which are vegan sprinkles made without palm oil, wax, dyes, or any weird animals parts that can typically be found in sprinkles. Not only are they handmade but the coloring is sourced from superfoods like spirulina, making them a much healthier option than those made with artificial food coloring.
I was so excited to try their sprinkles out and instantly envisioned them on top of a chocolate zucchini cake with a whipped chocolate coconut cream frosting. It took me more than a few tries to get it right (the joys of vegan and gluten-free baking without starches!) but I’m pretty stoked with the final result.
To minimize over-stirring which often causes a gummy texture, I used a blender to evenly combine the ingredients. It’s not totally necessary but it does make it somewhat easier by removing the need for two bowls.
Tahini is used in place of oil for a more wholesome source of fat while almond flour helps give it a more traditional texture. I haven’t tried substitutions but I assume any natural nut butter or sunflower butter would work the same.
Other than that, I don’t recommend making any substitutions because it took so long for me to get the recipe right which means it’s finicky. So it is what it is. But it’s worth purchasing the ingredients for because a) I have many recipes that use the same ingredients and b) it will satisfy your chocolate cravings and let you sneak in a little nutrition while you’re at it.
Also, if you’re looking for a better sprinkle option then I highly recommend checking out Naked Sprinkles! They didn’t sponsor this post, I just truly love what they are doing and want to help support them. :)
Double Chocolate Zucchini Cake
Yield: 10 slices
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
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- 1/2 cup soy milk (or almond milk)
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons tahini
- 1/2 cup coconut sugar
- 1 cup oat flour
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup shredded zucchini, blotted dry
- 13.5-ounce can full-fat coconut milk
- 1o ounces dairy-free chocolate chips