Chocolate Zucchini Cake
Total Time
50 mins
Prep Time
20 mins
Cook Time
30 mins
Rating
4.9 out of 5 stars
(9)
Ingredients
12 servings
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 teaspoons apple cider vinegar
- 1 cup almond milk, at room temperature
- 2 cups all-purpose flour (or half white/half wheat)
- ⅓ cup cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¼ cup coconut oil, melted
- ⅔ cup maple syrup
- 1 teaspoon vanilla extract
- 1¼ cups finely shredded unpeeled zucchini
- 1¼ cups raw cashews
- ¼ cup + 2 tablespoons almond milk
- ¼ cup powdered sugar
- 2 tablespoons solid coconut oil
- 1 teaspoon vanilla extract
- ¼ to ½ teaspoon matcha tea powder
- ¼ teaspoon sea salt
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Preparation
Chef’s notes
I used powdered sugar in the frosting because maple syrup made the frosting darker green than I liked. The powdered sugar also thickened it best.
Matcha varies in color. Some are very bright green, some are more dull, so the color of your frosting may vary based on the matcha used. I used Aiya Matcha here.