50 min
Gluten Free Chocolate Coconut Zucchini Cake
Recipe GLPR3b265c963e2d30
A moist, decadent gluten-free chocolate cake with shredded zucchini for tenderness and coconut flavor throughout. Topped with a rich chocolate-coconut frosting and garnished with toasted coconut flakes. Dairy-free and made with coconut oil for a naturally indulgent dessert that serves 8.
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Ingredients
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup buckwheat flour
1 cup canned coconut milk
3/4 cup cocoa powder
1/2 cup coconut flour
2/3 cup coconut milk reserved from can
3/4 cup coconut oil, room temperature
1 cup coconut oil, melted and cooled to touch
1 cup dairy-free chocolate chips
2 large eggs
1/2 cup gluten-free oat flour
1 cup potato starch
4 1/2 cups powdered sugar
1 teaspoon salt
1 pinch salt
1/4 cup sweetened coconut flakes for garnish
1 1/2 teaspoons vanilla extract
1 teaspoon xanthan gum
3 cups finely shredded zucchini
Directions
Preheat your oven to 350°F. Grease two 9-inch round cake pans with coconut oil and dust lightly with your preferred gluten-free flour; set aside.
In a medium bowl, sift together potato starch, cocoa powder, coconut flour, oat flour, buckwheat flour, baking powder, 1 teaspoon salt, xanthan gum, and baking soda to remove any lumps.
In a large mixing bowl or stand mixer, beat the 1 cup melted cooled coconut oil with 4 1/2 cups powdered sugar until the mixture turns pale and smooth.
Add the 2 eggs to the wet ingredients and beat until completely incorporated.
Add 1 1/2 teaspoons vanilla extract and mix until fully combined.
Add half of the dry flour mixture to the wet ingredients and beat on low speed until fully combined.
Pour in 1 cup coconut milk and beat until combined.
Add the remaining half of the dry flour mixture and mix until just combined, scraping down the bowl sides. Beat on medium speed for 2 minutes.
Using a spatula or wooden spoon, gently fold in the chocolate chips and shredded zucchini until evenly distributed throughout the batter.
Divide the batter equally between the two prepared cake pans.
Bake at 350°F for 27 to 30 minutes, until the cake tops are firm and spring back when lightly touched. A toothpick inserted into the center should come out clean.
Remove the cakes from the oven and allow them to cool on wire racks until they reach room temperature.
While the cakes cool, prepare the frosting by beating the 3/4 cup room-temperature coconut oil in a large bowl until light and fluffy.
Add 2 1/2 cups of the powdered sugar and beat until the mixture resembles small grains.
Add the reserved 2/3 cup coconut milk, a pinch of salt, 1 1/2 teaspoons vanilla extract, and 3/4 cup cocoa powder. Beat until fully incorporated.
Add the remaining 2 cups powdered sugar and beat until smooth and combined. Adjust consistency with additional milk or powdered sugar as needed.
Once the cakes are completely cooled, run a thin knife around the edges of each pan to loosen. Place one hand flat on top of the cake, then flip the pan with your other hand so the cake releases onto your hand. Quickly use both hands to flip the cake onto a serving plate.
Spread approximately 1/3 of the frosting evenly over the top of the first cake layer. Carefully remove the second cake from its pan using the same flipping method and place it on top of the frosted first layer.
Frost the top and sides of the assembled cake with the remaining frosting.
Garnish the top with 1/4 cup sweetened coconut flakes. Serve at room temperature.
