Some people would think you shouldn’t have chocolate cake if you’re trying to eat health. We say otherwise! Try this flour-less dessert, we promise it will satisfy your sweet tooth. Plus it won’t weigh you down.
Prep Time: 15 minutes.
Cook Time: 40 minutes.
Makes: 16 servings
1/2 cup coconut flour
1/2 cup raw cacao powder
½ cup of honey
½ tsp. ground cinnamon
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
¼ cup coconut oil, melted
4 large eggs beaten
1 tsp. vanilla
2 cups zucchini shredded
Chunk up the zucchini and put in your food processor. Chop it until it is a fine pulp.
Sieve together the dry ingredients- coconut flour, cocoa, cinnamon, baking soda, baking powder and sea salt- so that there are no lumps.
In a small bowl, mix together the honey, vanilla, coconut oil and eggs.
Stir into the dry mixture with the whisk- but only about 20 times- do not over mix!
Stir in the zucchini and add extra liquid if too much has been released.
Pour the mixture into a greased 9 inch pan. Bake at 350 degrees for about 40 minutes or until the center is solid.
Allow the cake to cool before icing. A great combination is to ice it with Creamy Coconut Frosting.
Keeps well in the fridge for 4 days.