Hello people of earth,
I am on a mission to eradicate all sugars and grains from my life, at least for 2 weeks. I’ve been a very gluttonous human in the last few years and it’s now time to clean up my bowels, my skin, my energy, my bum and mojo! I hope sharing this with you all might be just a little entertaining.
Having said that my life is anything but ‘perfect’ and I mess it up a lot of the time, for example I have indulged in a whole lot of cake right before this no sugar mission and more precisely I was supposed to start today but I still ate the last piece of cake for breakfast. So, there you have it today’s post for you is my delicious Zucchini Chocolate Cake with Avocado Chocolate Icing! Yum. Yum. Yum. Wish me better luck tomorrow.
Zucchini Chocolate Cake with Avocado Chocolate icing
A chocolate cake with hidden zucchini, nut free, vegan, gluten free, refined sugar free?! Here it is.
Moist, nutritious, finger licking delicious.
If you make these for your kids lunch boxes and can’t use nuts, just use gluten-free flour instead of almond meal. How easy is that?
The photo uses melted chocolate for icing.
1 cup brown rice flour
½ cup buckwheat flour
1/2 cup almond meal
1/2 cup cacao powder
1/2 tsp bi-carb soda
Small pinch of salt
¼ cup coconut sugar- optional addition for a sweeter version and highly recommended
2 tablespoons ground flax seeds + 6 tablespoons water/ ½ cup- Also works without this addition, but adding this ‘vegan egg’ makes it fluffier and holds better.
1 cup rice milk
1 tsp apple cider vinegar
½ cup coconut oil
½ cup coconut nectar/ syrup
1 tsp vanilla extract
1 medium zucchini 150g roughly or 1 cup
Optional very decadent addition of 1/3 cup of sugar free chocolate chips
Preheat the oven to 180C.
Mix the ground flaxseeds with the water, stir and let sit for about 15minutes or more..
Grate the zucchini coarsely.
Mix your wet ingredients. Mix your dry ingredients in a different bowl.
Bring the two together. Add the zucchini and chic chips if using and bake for 45min, or until a knife inserted in the middle comes out clean. Let cool a little, then serve.
If you want to serve this with the icing you’ll have to make the icing 4 hours or more in advance for it to firm and you’ll have to let the cake cool completely before spreading on the icing. If you are impatient you can also serve the cake warm with the icing poured over it. Both are divine.
Chocolate Avocado Icing
1 large very ripe avocados
1/4-1/2 cup coconut syrup
Gracious dash of vanilla extract (1tbsp)
A sprinkle of salt to bring out the sweetness
1/4-1/2 cup cocoa powder
1/4 cup milk of choice, I used rice milk
2 tbsp melted coconut oil
Blend everything until very smooth and taste test. Taste test. Did I mention taste test?
This chocolate icing needs to taste like chocolate, so make sure you added enough cacao and sweetened it with enough coconut syrup. I can’t give exact amounts as the volume of the avocados vary.
When you keep it in the fridge it will firm up and you can spread it on the cake like magic. Sprinkle with cacao powder by shaking cacao through a sieve to create a smooth elegant cacao snow covered cake.
Let me know how you go and enjoy!
Note: Recent inspirations for this kind of view on sugars have been: Grain Brain by David Perlmutter, Sweet Poison by David Gillespie and Sarah Wilson’s I Quit Sugar.