Chocolate Zucchini cakes have been all the rage in the last few months. Photos of gloriously rich, moist chocolate cakes have been appearing across Facebook and Instagram, and I have to admit, they have made my mouth water!!!! From the ultra-moist Chocolate Zucchini Cake by Sally at Sally’s Baking Addiction to The Kitchen McCabe gorgeous One-Bowl Chocolate Zucchini Sheet Cake by Kayley at The Kitchen McCabe, these cakes have made me want to revert back to the days when I wasn’t Paleo! Realising that I really didn’t need to give up on my pursuit of a happy, health life, however, I set out to create a chocolate and zucchini cake that was gluten, grain and dairy free and could be enjoyed by all!
Enter Niulife coconut products!
Niulife is a 100% not for profit social enterprise that produces a range of coconut and coconut oil products. The Australian lead enterprise partners with local villages in the Pacific Islands and helps them to set up their own, independent, sustainable thriving enterprise that turns coconuts into cashflow.
The Niulife range of certified organic coconut products are therefore made from sustainably sourced, ethically produced, organic wholefood ingredients with 100% of all profits going back to equipping the village communities with everything they need to enjoy a better quality of life. Basically – it’s cool. Really cool! The fantastic products produced by Niulife are wide and varied. From coconut oil to coconut sugar, coconut flour, coconut sweet chilli sauce, coconut syrup, shredded coconut, desiccated coconut, coconut soap and more.
While I was in the kitchen developing my very own paleo chocolate and zucchini cake, I just couldn’t resist throwing in so many of Niulife’s delicious coconut products. After numerous attempts, what I ended up with was a cake that is just as moist and delicious as the cakes I’d been inspired by in the beginning – and all thanks to the gorgeous quality and delicious organic taste of the Niulife products.
My Chocolate, Zucchini and Coconut Cake is a sure fire winner for those of you who are gluten, grain or dairy free. While the cake does include dark chocolate, you can easily grab a block of 90% dark (or higher if you’re game!) to completely avoid the dairy. If you’re going to give it a go, I’d encourage you to pick up some of the delicious organic Niulife products from your local health food store, or better yet, order online via the Niulife website!
Be sure to leave me a comment letting me know how you found the recipe, or post a pic of your cake!
Chocolate, Zucchini and Coconut CakePrint This
- 3 eggs at room temperature
- 1 1/2 cups Niulife Coconut Sugar
- 2/3 cup Niulife Coconut Oil (liquified)
- 1 tbs vanilla essence
- 1/3 cup coconut yoghurt
- 1/2 cup almond milk
- 1 1/2 cups almond flour
- 1/3 cup Niulife Coconut Flour
- 2/3 cup cacao
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp espresso powder
- 1 cup shredded zucchini, patted with paper towel to remove some of the moisture
- 3/4 cup dark chocolate chips (optional)
- 1/2 cup coconut cream (from a can of coconut cream which has been refrigerated overnight)
- 1/3 cup Niulife Coconut Sugar
- 1 1/2 cups Niulife Desiccated Coconut
- 1/2 cup Niulife Coconut Oil (solidified)
- 100g dark chocolate, melted
- melted dark chocolate to decorate
Preheat oven to 180°C or 350°F. Prepare two 20cm/8inch spring form cake pans. Lightly cover both pans with coconut oil, then line the rims with baking paper.
Place eggs in the bowl of a stand mixer and beat until thick and pale. Add coconut sugar half a cup at a time, and beat until dissolved. Add liquified coconut oil, vanilla essence, coconut yogurt and almond milk and beat until well combined.
Add flours, cacao, baking soda, baking powder and salt and mix until just combined. Remove from mixer and fold through zucchini and chocolate chips.
Divide evenly between cake tins and tap on bench to level mixture. Place both tins in the oven and bake for 50 minutes or until a skewer inserted comes out clean.
Remove cakes from the oven and allow to cool in pans for 10 minutes. Gently remove sides of springform tins and use a cake lifter or spatula to release from the base of the pans. Place on a wire rack and allow to cool completely before icing.
To prepare the icing: place the desiccated coconut and solidified coconut oil in the bowl of an electric mixer and beat until oil has completely covered the coconut. Add the rest of the ingredients and beat until well combined. Divide between the tops of both cakes then layer one on top of the other. Decorate top layer of icing with melted dark chocolate.