This gluten free chocolate zucchini cake consists of three decadent layers, covered in a rich chocolate frosting. The cake is made with cassava flour and sweetened with coconut sugar. Not only is this cake gluten free, but dairy free, paleo and nut free as well.
I always considered myself more of a vanilla cake with vanilla frosting person...but this gluten free chocolate zucchini cake has won me over in so many ways!
It's moist and fudgy, rich and decadent. It consists of three chocolate layers that are sandwiched together with a homemade chocolate frosting. The frosting is thick and almost fudge-like.
The cake is made with cassava flour, which is perfect for paleo baking, while also being nut free and gut friendly.
Needless to say, my whole family was head over heels for this chocolate zucchini cake recipe. It checked all the boxes!
Why you'll love this chocolate zucchini cake
- Healthy but delicious - made with wholesome ingredients that you can feel good about eating
- Paleo friendly - gluten free, grain free, dairy free and refined sugar free
- Made with cassava flour - a great paleo baking flour that's also nut free!
- Easy to make - no complicated steps or fancy equipment needed
- Small batch - made in three 6 inch round cake pans, perfect for a small gathering or family celebration
Ingredients
This chocolate zucchini cake is made with cassava flour and sweetened with coconut sugar. Here is a list of the ingredients you'll need:
- cassava flour (I love Otto's cassava flour)
- cocoa powder (I used Dutched cocoa, but any type will work)
- coconut sugar
- baking soda
- cinnamon (optional, may swap with instant coffee)
- salt
- shredded zucchini (water squeezed out)
- eggs (this cake will not work with an egg substitute)
- coconut milk (or almond milk)
- avocado oil (or another neutral liquid oil)
- vanilla extract
- apple cider vinegar (ACV)
Instructions
Just like all of my recipes, this chocolate zucchini cake only requires a few simple steps. It truly is an easy-to-make cake, requiring little prep and minimal equipment.
For making this cake, I recommend using three 6 inch round stainless steel baking pans. Most of my cake recipes on the blog use these pans and I love the way they've held up over the years. Not to mention, these cake pans are non-toxic and dishwasher safe.
Here's how to make this zucchini cake:
- First, preheat your oven to 350 degrees F. Line your baking pans with parchment paper and set aside.
- Make the Batter: Combine the dry cake ingredients in a large bowl and the wet ingredients in another. Then pour the wet mixture into the dry mixture.
- Fill Cake Pans: Equally divide the batter into three 6 inch cake pans. Spread the batter to the edges of the pans.
- Bake and Cool: Place the cakes in the oven and bake at 350 degrees for 30 minutes. After baking, cool cakes in their pans for 15 minutes, then transfer them to a wire cooling rack.
- Frost and Decorate: Once fully cooled, frost and decorate the cake to your liking. Try my decadent homemade chocolate frosting, or any favorite.
Tip: For best results, I recommend measuring all cake ingredients by weight (when given). This will result in the most accurate measurements, ensuring success. I like to use a small kitchen scale for all of my baking.
Storage
This cake can be kept at room temperature for a day, but after that should be stored in the fridge. Either place it on a covered cake plate in the fridge, or cut and place in a sealed storage container. Enjoy within one week.
For longer storage, slice the cake and store in an airtight baggie or plastic container in the freezer. Eat within one month.
FAQ
I have only tested this recipe with cassava flour, so cannot recommend any substitutions. All purpose flour will sometimes work as a 1:1 substitute by weight, but I have not tried this sub myself. There aren't any other paleo flours (grain free) that work quite like cassava flour.
Yes, this cake is made with paleo friendly ingredients - gluten free, grain free, dairy free, refined sugar free and free from vegetable oils.
Yes! This cake stores well in the fridge and can be made a day or two before serving. The frosting holds up well and the cake will maintain it's shape, taste and texture.
More Healthy Gluten Free Cakes and Cupcakes
Looking for other recipes like this? Try these:
Gluten Free Chocolate Zucchini Cake (Paleo, Nut Free)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 3 layer 6" round cake
Description
This healthy chocolate zucchini cake is gluten free and paleo friendly. It's made with cassava flour and has a rich, fudgy texture.
Ingredients
Cake
- 1 ½ cups cassava flour (215g) spooned and leveled
- ½ cup cocoa powder (46g) spooned and leveled
- 1 cup coconut sugar (145g)
- 1 tsp cinnamon (optional, may swap with instant coffee)
- 1 tsp baking soda
- ½ tsp salt
- ½ cup shredded zucchini (105g) water squeezed out*
- 2 large eggs
- 1 ½ cups coconut milk (or almond milk)
- ⅓ cup avocado oil (or another neutral oil)
- 1 Tbsp vanilla extract
- 1 tsp apple cider vinegar
Frosting
- ¾ cup organic palm shortening (126g)
- ½ cup dark chocolate chips (about 3oz)
- ¼ cup maple syrup
- ½ tsp vanilla extract
Instructions
Cake
- Preheat oven to 350 degrees F. Line three 6 inch round cake pans with parchment paper and set aside**
- In a large mixing bowl, combine the dry cake ingredients. This includes the cassava flour, cocoa powder, coconut sugar, cinnamon, baking soda and salt.
- In a separate bowl, whisk together the wet ingredients. This includes the zucchini, eggs, coconut milk, avocado oil, vanilla and apple cider vinegar.
- Pour the wet mixture into the dry mixture and stir with a spatula until well combined.
- Evenly distribute the batter into your lined cake pans. The batter will be thick, so spread it out so that it's touching the side of the pans.
- Place the cake pans in your oven and bake at 350 degrees for 30 minutes.
- After baking, remove the cakes from the oven and let them cool for 15 minutes in the cake pans before transferring them to a wire cooling rack. You can run a butter knife along the edges of the cakes to help release them.
Frosting
- Combine all frosting ingredients in a small sauce pan. Melt over the stove top on low heat, stirring every so often.
- Once the chocolate has fully melted, remove frosting from stove top and cool in fridge for about an hour to thicken***
- Frost cooled cake and decorate as desired.
Notes
For best results, measure ingredients by weight (when given)
*Shred the zucchini with a cheese grater, then squeeze out the water using a nut milk bag, cheesecloth or paper towels.
**I used three 6 inch round cake pans made from stainless steel. They are a great baking option, as they're non-toxic and dishwasher safe. Please note, if your cake pans are a different size or made from a different material, the baking time will most likely change. Keep an eye on the cakes and decrease or increase the bake time as needed.
***It takes about an hour for the frosting to thicken in the fridge. If the frosting gets too solid, then slightly warm it over the stove top.
Katie
My family and I love this chocolate zucchini cake! Enjoy!
Bakernberner
Looks great! Is the 105g zucchini the weight before or after water is squeezed out?
Katie
After the water has been squeezed out.
Melina Sagarrica
Hi Katie
I want to make this chocolate cake for my husband birthday tomorrow - do you have another frostibg recipe you can recommend without shortening I it?
Katie
Hi! I would suggest the frosting from my tigernut chocolate cake. It uses coconut cream.
Gabby
Is the zucchini necessary? Would love to make this tomorrow but I don’t have zucchini
Katie
I've only ever tested this cake with zucchini, so I'm not sure how it will bake without it. The zucchini does add a bit of moisture, so the texture may be slightly off if you leave it out.
Karaina
Is it possible to use tigernut flour instead of cassava flour for this recipe? Also, can chia or flax "eggs" be used in place of eggs?
Katie
No, tigernut flour cannot be used as a sub for cassava flour. Also, egg substitutes don't typically work well with cassava flour recipes, unless they've specifically been formulated that way. Swaps will often result in a gummy texture.