For the Cake – 12-16 servings
Pre-heat oven to 350 F

Dry Ingredients

1 cup almond flour
½ cup coconut flour
½ cup tapioca flour
¾ cup cacao powder
3 tsp baking soda
½ tsp salt
2 tsp cinnamon

Wet Ingredients

1 ripe avocado
1c processed dates
½ cup honey
1 tsp vanilla extract
1 c coconut oil
5 eggs


3c grated zucchini (3 medium aucchini)
1 c chopped nuts

For the ganache:

1 c cacao powder
¼ c unpasteurized honey
1c pureed dates
2 ripe avocados
¼ tsp salt
½ tsp cinnamon
¾ c full fat coconut milk

For the fruit sauce:

2 cups frozen raspberries
2 Tbsp honey

For the Cake:

Grease two 9” round cake pans with coconut oil.
Add all dry ingredients through a sifter to remove any lumps & put in a large bowl, mixing well.
Add the avocado, dates, honey and vanilla to the bowl of the food processor and process until well combined and creamy.
While the motor is running, drizzle in the melted coconut oil until fully incorporated and then add the eggs.
Mix the wet ingredients into the dry with a rubber spatula and add the zucchini and ¾ cup of chopped nuts.
Divide the batter between the 2 cake pans & spread evenly.
Place in 350 F oven and bake for 30-35 minutes or until the cake is completely set and a toothpick inserted in the centre of the cake comes out clean.
Allow to cool and remove when ready to frost.

For the Frosting:

Add all the ingredients except the coconut milk to the bowl of the food processor and process until well combined, smooth and creamy. Add the coconut milk and process until fully incorporated.
Place the frosting in the fridge for 15 minutes to firm.

For the Sauce:

Put raspberries and honey in a pot and heat till bubbling. Reduce the heat and thicken. When thickened, remove from the heat and cool.


Remove the cakes from the pans. Spread the raspberry sauce over the cake. Mound frosting in the centre of the raspberry sauce and spread evenly all the way to the edge.
Place the second cake on top and spread the rest of the frosting on top and around the sides.
Sprinkle the remaining chopped nuts over the entire surface of the cake & place in the fridge until ready to serve.
Cut thin slices with a hot knife and serve.

Non- Gluten Zucchini Chocolate Cake
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