Flourless Chocolate Cake

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

Ingredients

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

Instructions

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.

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3 thoughts on “Flourless Chocolate Cake”

  1. Fruzsina Berkes

    I just made this cake to my Son’s 1st birthday a week ago. I could not find cocoflour so I used almond, and instead of the honey I used maple syrup. Oh gosh!! We loved it sooooo much! This is the best chocolate cake I have eaten! It did not make us feel heavy, nauseous or any bad. Thank you for this recipe!
    However, we put it in the fridge and the next day it was even better. <3

  2. I tried this with zucchini and bottle guard (Indian Lauki) with a little less honey and it tastes amazing. Thank you very much Ariel!

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