Just look at how delicious and filling this cake is. I promise it tastes even better than it looks. The true secret is the vegetables that are buried inside. Maintain an open mind if you a̾s̾sume that vegetables have nothing to do with dessert.
The rich, wonderful, luscious Chocolate Zucchini Cake is naturally sweetened with pure maple syrup and coconut sugar and is made with siggi’s vanilla yogurt. Even better, because this cake is gluten-free, you can have it anytime you want. You won’t even be able to detect the vegetables! After one bite, you’ll agree that this is the finest way to consume your vegetables!
FOR THE CAKE
1 ½ cups packed fine blanched almond flour
1/2 cup oat flour
1/2 cup coconut sugar (or sub brown sugar)
1/2 cup cacao powder (or sub unsweetened cocoa powder)
1/2 cup chocolate chips
1/3 cup pure maple syrup
1/4 cup ṿïŕġïń coconut oil, melted and cooled
1 medium zucchini, shredded and squeezed of excess moisture with a paper towel (1 cup shredded zucchini)
1 (5.3 oz) container siggi’s 0% vanilla yogurt
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
FOR THE TOPPING
1 teaspoon coconut oil
1/2 cup chocolate chips
Maldon sea salt, for sprinkling on top
Raspberries to garnish
MAKE THE CAKE
Step 1: Preheat the oven to 350 degrees F (177 degrees C) and prepare an 8×8-inch square cake mold by spraying the entire mold with non-stick spray, then lining the bottom of the form with paper and spraying another layer of non-stick spray over the parchment.
Step 2: To make a smooth powder mixture, combine oats, almond flour, cocoa powder, baking soda, and salt in a mixing dish. Mix thoroughly.
Step 3: Cut the zucchini into small pieces and gently wipe any excess moisture with a paper towel.
Step 4: Melt coconut oil in a small pot and set aside to cool.
Step 5: Combine coconut sugar, pure maple syrup, and siggi yogurt in the bowl of an electric mixer fitted with a stirrer and mix until fully combined.
Step 6: Turn the mixer to medium and add the eggs and vanilla extract, mixing until the batter is uniform.
Step 7: Toss the zucchini and cooled coconut oil into the step 6 mixture and stir well to incorporate.
Step 8: Reduce the speed of the electric mixer to low and gradually add the dry flour mixture from step 2 to the wet mixture from step 7, mixing well until thoroughly incorporated.
Step 9: Gently stir the chocolate chips into the mixture from step 8 until it is completely combined.
Step 10: Pour the cake batter into the cake mold that was previously made, being sure to smooth the dough surface.
Step 11: Bake the cake for 30 to 40 minutes in a preheated oven, or until a skewer inserted in the center of the cake comes out clean.
Step 12: When the cake is done, remove it from the oven and cool for at least 30 minutes in the mold on a wire rack before topping it.
MAKE THE TOPPING
Step 1: Combine chocolate chips and coconut oil in a bowl and melt in the microwave or over boiling water, stirring regularly, until smooth and fully integrated.
Step 2: Spread the freshly made topping over the cooled cake and, if wanted, sprinkle with a layer of sea salt.
Step 3: Make 12 pieces out of the cake. Enjoy with some fresh raspberries or strawberries!
Covered leftover cake can be kept at room temperature for about a day, then refrigerated for 5-7 days.