Zucchini Chocolate Cake (gluten free, rice free, vegan option)

  • Dry Ingredients:
  • 1-1/2 cups Quinoa flour
  • ½ tsp xanthan gum
  • 1 cup sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ cup cocoa
  • 1 tsp espresso powder


  • Wet Ingredients:
  • 3 tablespoons flax meal
  • 10 tablespoons of water
  • ¾ cup almond or soy milk
  • ¼ cup olive oil
  • 2 cups zucchini, grated
  • 1 tbsp vanilla
  1. Preheat oven and grease baking pans or line with parchment paper.
  2. Mix flax meal and water and let sit for several minutes while preparing the remaining ingredients.
  3. In a large bowl, combine dry ingredients. Grate zucchini, then add to flax mixture along with the rest of the wet ingredients. Add wet to dry and mix just until combined.
  4. Pour into baking pans and use the back of a spoon to spread the batter to the edges of the pan. Bake at 350F for 40 minutes, potentially longer depending on the type of flour used. Test by inserting a toothpick in the centre of the cake (it should come out clean when the cake is done), and retest every 5 minutes if needed until done then remove from pans to cool on a wire rack.

Non-vegan substitution: use 3 eggs instead of the flax meal and leave out the water. Substitute dairy milk in same quantity listed .


Original recipe: http://www.ourfreshkitchen.com/desserts/vegan-gluten-free-zucchini-chocolate-cake/