Gluten Free Chocolate Coconut Zucchini Cake

I have one goal here: to prove to you that gluten free can be amazing. No, this is not a joke. No, I’m not pulling your chain here.

I’m 100% telling you the honest to goodness truth.


Written by: Brielle Gundersen of Breezy Bakes

Since cooking and baking gluten free for the past 8 months, I feel like I’ve really started to master making delicious meals and treats.

I’ve decided to take it one step further.

Many people who struggle with gluten also struggle with other allergies or intolerances, one being dairy. I’ve made a conscious effort to start baking a handful of dairy free products as well.


This Chocolate Coconut Zucchini Cake is the perfect answer to a rich and decadent craving for those who can’t easily process gluten or dairy. This cake is intense! It’s moist, fudgy, and full of chocolate.

The zucchini makes it soft and tender, while the dairy free chocolate chips add an extra punch of sweetness.

Not to mention the chocolate coconut frosting. This vegan frosting spreads almost like a ganache and has just the right hint of coconut to compliment the deep chocolate flavor.

Think the flavor of a Mounds bar packed into a double decker cake!


I’m telling you, you won’t be disappointed with this cake. If you love coconut, if you love chocolate, you will for sure fall madly in love with this sinful vixen of a dessert.

Have you had success with gluten free baking? What tips do you find helpful?

Gluten Free Chocolate Coconut Zucchini Cake

Yield: 8-10

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 1 hr 15 mins

A gluten and dairy free chocolate coconut zucchini cake that is rich, moist, and fudgy. Spread with a vegan chocolate coconut frosting.

Ingredients:

For Cake:
1 cup potato starch
3/4 cup cocoa powder
1/2 cup coconut flour
1/2 cup gluten free oat flour
1/2 cup buckwheat flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1 cup coconut oil (melted and cooled to touch)
1 3/4 granulated sugar
2 eggs
1 1/2 teaspoons vanilla
1 cup canned coconut milk (you will use the rest for the frosting*)
1 cup dairy free chocolate chips
3 cups finely shredded zucchini (about 2-3 zucchinis)

For Frosting:
3/4 cup coconut oil (room temperature)
4 1/2 cups powdered sugar
2/3 cup coconut milk (remaining milk from cake)
3/4 cup cocoa powder
pinch of salt
1 teaspoon vanilla extract

1/4 cup sweetened coconut flakes for garnish

Directions:

To Make Cake:
Preheat oven to 350 degrees. Grease and lightly flour (gluten free flour of your choice**) two 9 inch round cake pans and set aside.

In a small sized mixing bowl, sift together potato starch, cocoa powder, coconut flour, gluten free oat flour, buckwheat flour, baking powder, salt, xanthan gum, and baking soda.

In a larger mixing bowl or stand mixer, beat together melted coconut oil and sugar until pale and smooth. Add eggs and beat until incorporated. Add vanilla and mix until combined. Add half of flour mixture and beat on low speed until fully incorporated. Add coconut milk and beat until combined. Add remaining flour mixture and mix until combined, scraping down the sides of the bowl. Beat on medium speed for two minutes. With a spatula or wooden spoon, stir in chocolate chips and shredded zucchini until well mixed.

Divide batter equally between both cake pans. Bake at 350 degrees for 27-30 minutes or until tops are firm and bounce back at touch of a finger. Remove from oven and cool on cooling racks until ready to frost.

To Make Frosting:
While cakes are cooling begin making frosting. In a large mixing bowl, beat coconut oil until light and fluffy. Add 2 1/2 cups of powdered sugar and beat until mixture resembles small grains. Add coconut milk, pinch of salt, vanilla, and cocoa powder. Beat until fully incorporated. Add remaining 2 cups of powdered sugar and beat until combined. Add more milk or powdered sugar to reach desired consistency.

Assembly:
Once cake is completely cooled, remove from pans by sliding knife around the edges to loosen. Holding one hand over the top of the cake, use your other hand to flip the bottom of the pan so cake comes out onto the hand touching the cake. Quickly use both hands to flip first cake onto a serving dish.

Using about 1/3 of the frosting, frost the top of the first cake. Use the same method to remove second cake from pan and place on top of first cake. Frost top and sides of cake. Garnish top with sweetened coconut flakes and serve at room temperature.

Notes:

*Use full fat canned coconut milk for this recipe. Make sure to shake the can before using.

**When flouring the pan, choose one of the gluten free flours in your recipe to lightly dust the pan. In this recipe I dusted with oat flour.


If you enjoyed this recipe, be sure to check out some of my other gluten free desserts at Breezy Bakes.

You’re sure to enjoy my Mint Chocolate Brownies, Almond Butter Banana Chocolate Chip Cookies, and Raspberry Lemon Bars for starters.

by Brielle Gundersen

I am an avid health nut who believes in moderation in all things. Yes, even scrumptious, yummy, 100% sugar and fat filling desserts! Ever since our daughter was diagnosed with Celiac, we have embraced the Gluten-Free lifestyle in full! Check out my other gluten free desserts at Breezy Bakes.