Amazing Grain-Free Chocolate Cake

You won’t believe the amazing secret ingredient in this grain-free chocolate cake! It’s so chocolatey and delicious you’d never guess it’s grain-free.


INGREDIENTS

  • Coconut oil for pan
  • 1 cup creamy, unsweetened, unsalted almond butter, raw or roasted, or sunflower butter
  • 1/3 cup pure Grade A maple syrup
  • 1/4 cup raw cacao powder or unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon instant coffee powder (optional)*
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 cups shredded zucchini (about 2 small)
  • 1 cup dark chocolate chips, dairy-free as desired

INSTRUCTIONS

Preheat the oven to 350F. Grease an 8- or 9-inch square pan with coconut oil. If you want to remove the cake from the pan in one piece, line it with unbleached parchment paper as well.

In a large bowl, stir together the almond butter, maple syrup, cocoa powder, salt, coffee powder, egg, vanilla, and baking soda until fully combined and a sticky dough forms.

Stir in the zucchini and chocolate chips.

Pour into the prepared pan and bake until just set and a toothpick inserted in the center comes out clean or with dry crumbs. Do not overbake. A 9-inch pan will take about 30 minutes; an 8-inch will take about 35 minutes. Remove from the oven and allow to cool before serving.