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This moist Dark Zucchini Chocolate Spice Cake really is the moistest! It’s also tender, deeply satisfying, and the flavor is exotic and so special. This Paleo cake is Gluten-free, dairy-free, nut-free, coconut-free and Low FODMAP.
And, the recipe is a quick blender batter! Mix it in the blender, pour it into the pan or pans, and bake — so fast, convenient and easy!
Ingredients in moist Zucchini Spice Cake
- zucchini — fine to even use overgrown zucchini from the garden each summer!
- cassava flour
- eggs
- maple syrup
- flax seed meal
- coconut oil or butter
- carob powder or cocoa powder/cacao powder
- cinnamon and vanilla
- baking soda and salt
How to make
As mentioned above, this is actually a blender recipe!:
- Stir dry ingredients together in a medium size bowl.
- Blend wet ingredients in blender. Add dry ingredients, and blend again briefly, just to mix.
- Pour into prepared pan(s), and bake!
- Cool, and enjoy, or frost, glaze etc.
The flavor of Dark Zucchini Chocolate Spice Cake
The flavor is a bit Mayan, with strong notes of cinnamon.
It’s a dark cake, the color coming (in part) from just a bit of toasted carob or Fair Trade cocoa. Does the cake taste chocolatey? Not really: It tastes more complex, exotic and mysterious than plain chocolate.
This cake is a Zucchini Spice Cake FIRST, and a chocolate cake, second. The carob or chocolate flavor adds to the rich, deep, dark, delicious notes of the overall flavor, but it doesn’t dominate. It mingles and adds to the cinnamon!
(If you love chocolate, see all the frosting and topping options, because this cake is wonderful with the chocolate options I mention below.)
Which cake pan to use and the frosting question
The first time I baked Paleo Zucchini Spice Cake, I poured the batter into a 7″ cast iron skillet and baked it rustic-style. We cut it into 8 fat, thick wedges with a wooden knife and feasted both after dinner and with breakfast the next morning. “Wiff iff rilly guud,” my husband said as he held his piece in his hands and, with big lips extended, chewed his second bite.
Delighted with how moist and yet how tall the cake was I still wanted frosting. SO the next morning for “breaky” I made myself Frosting for One (or more) in a bowl. And I spread my piece thickly with it. That look, that texture of pressing the tines of a fork down through frosting and then down into moist bouyant cake and then eating the spongy, rich goodness — THAT is one of my favorite eating experiences. CAKE.
Frosting options
Moist cake offers options: eat it as is, plain and delightful. Dark Zucchini Chocolate Spice Cake stands alone so well.
Add a glaze to set off the treat visually and taste-wise. Think Donut.
Make a layer cake with Chocolate Cream Cheese Frosting or Buttercream, and WOW the world with the love you built. Find non-dairy “Buttercream” here.
Bundt cake is the classic presentation for spice cake, yes? Perfect, with an Icing Glaze (as photographed below), so fitting and traditional, with a cup of good tea or a mug of good coffee at your side. You will not be disappointed.
BUT, this cake is also amazing as a layered birthday cake, which I’ve done with multiple frostings and loved.
And I show it here, with a fast and decadent preparation, just topped with warm 5-Minute Ganache and cocoa powder.
Zucchini in spice cake
Yes. It’s that time of year! (It’s also my favorite veggie.) This recipe works well with those big overgrown zucchini, too!
So if you have zucchini bursting out of your garden, or have them given to you and you need more uses for them, this cake will come to your rescue, (in more ways than one).
How to double this recipe
This recipe actually doubles well. Not all baking recipes do. But yes, make the whole recipe exactly the same way, either in a blender or in a bowl with mixer, and just double the ingredients — still, perfection.
Double this recipe if you are making the bundt cake, so it fills the cake pan nicely, and tall. Double the recipe also for a two-layer, 8″ frosted cake.
Keep it a single recipe if you just want one, sweet, small cake with 8 modest-size pieces.
Cinnamon in Paleo Zucchini Spice Cake
If you noticed how pretty the cinnamon in the photos is, that’s because it’s Red Ape (find it HERE), an orangutan-safe cinnamon that is almost orange in color. The flavor is far superior to other cinnamons, and we even used this brand in bulk at our Paleo ice cream cafe. A taste experience in and of itself.
Dark Zucchini Chocolate Spice Cake (Paleo, Gluten-free, Low FODMAP)
Equipment
- cake pans
- oven
Ingredients
- 1 cup zucchini , grated
- ⅔ cup cassava flour , Otto's brand: see sourcing below in Recipe Notes
- 3 whole eggs , room temperature
- ½ cup maple syrup
- ⅓ cup flax seed meal
- ¼ cup coconut oil or butter, melted and cooled slightly
- 3 Tablespoons carob powder or fair trade cocoa powder, see Recipe Notes for sourcing (Use cocoa option for Low FODMAP.)
- 1-½ teaspoons cinnamon
- 1-½ teaspoons vanilla extract
- 1 teaspoon baking soda , sifted
- ¼ teaspoon sea salt
Instructions
- Preheat oven to 350℉. Grease cake pan(s) or bundt pan.
- Place dry ingredients in medium sized bowl: cassava flour, flax seed meal, carob or cocoa, cinnamon, sifted baking soda and sea salt. Whisk to mix.
- Place wet ingredients in high powered blender (or use a bowl and hand-held mixer): zucchini, maple syrup, eggs, melted fat, and vanilla. Blend briefly to mix, about 5 seconds.
- Add dry ingredients and blend again, to mix, about 5 seconds. Scrape sides of blender jar (or bowl) with rubber spatula and blend again to incorporate all, 5-8 more seconds.
- Pour batter into prepared pan or pans. Bake in preheated oven until toothpick inserted in center comes out with moist crumbs adhering. Times will vary according to pan size:Cake pan(s): 25 minutes. Bundt pan with doubled recipe: 50 to 55 minutes
- Allow cake to cool 1 hour before unmolding. If you want the glaze to sit on top (see photo below), freeze cake for 20 minutes first to facilitate the glaze setting. Omit the short freezing time if you want the glaze to soak in. See Glaze Recipe below in Recipe Notes.
Notes
- You can buy Otto's Cassava Flour here. They offer the best price and FREE shipping.
- This is the toasted carob powder I recommend.
- This cocoa powder is FAIRLY TRADED. Many cocoas are not, even if they're organic and non-alkalized etc. Please support fair trade. Children and families working long hours for low wages is NOT something we should support. 🙂
Glaze Recipe
- Melt and measure ¼ cup cocoa butter (Fair Trade). Stir in 1 Tablespoon maple syrup. They will not mix well, staying somewhat separate. The flavor will be great.
- When the cake is chilled, stir and spoon the glaze over the cake decoratively. It will harden and solidify quickly. Garnish with good quality cinnamon.
Nutrition
Pin Dark Zucchini Chocolate Spice Cake here:
A quick word about cassava flour
This is my favorite Paleo flour. It’s made from the cassava root, also called yuca or manioc. I used to think it was a nutrient-deficient tuber, but it’s not. Apart from offering nourishment to many developing nations (where meat is often quite expensive and not accessible), it offers resistant starch, which is excellent for colon health and the probiotic colonies that live there.
Cassava flour is now easily accessible in the States and sold by a small family owned company. It’s my go-to flour of choice for grain-free baking. How does it digest? Coming off of the very low-starch diet of GAPS, I can say it’s gentle, one of the seamless reintroductions we’ve made. (Note: it is not the same thing as tapioca flour/starch, which is the starch alone taken from the cassava root and which is much harder to digest.) (Find cassava flour here. Buy it in bulk for the best price, free shipping and to support and small family owned USA business.)
Renee Kohley says
Lovely cake! What a great summer treat! That cinnamon sure is gorgeous too!
Megan Stevens says
Thank you, Renee! Yes, the cinnamon.
Emily @ Recipes to Nourish says
This is beautiful Megan! Love moist cake like this, so yummy. I wish I had some to snack on right now.
Megan Stevens says
Thank you, Emily! Wish you did too! …with some nice tea.
Allie says
Hi Megan! Thanks for this awesome recipe! I do not do well with cassava flour (pout… so sad) but tigernut flour works well for me and my daughter. I wonder if I could sub tigernut flour in for the cassava? Do you think the ratios would work as is? I’ll give it a try either way, but figured I’d ask since you have such a keen understanding of ingredients and their properties/characteristics. Thanks!
Megan Stevens says
Hi Allie! I’d love to hear how it goes! I haven’t tried that substitution, so I won’t gamble to guess. But it’ll be fun to hear about your results. I’m so glad that tigernut flour works well for you!!
Mazarine says
If anyone here has not yet bought Meghan’s cookbook, you really should! It’s a staple at our house, and we’re checking off the recipes as we make them. Just made her incredible pizza last night and boyfriend said it was the BEST gluten free pizza we had ever made! We have made quite a few recipes over the last 7 years, and this was the moistest, most scrumptious pizza ever. All made with Meghan’s pizza recipe from her Eat Beautiful cookbook! The fact that it was grain-free was an added bonus. Unlike regular gluten free pizzas (made with rice or tapioca flour) this pizza leaves you feeling full after just 2 slices! We are definitely going to try this zucchini cake recipe too. Meghan’s recipes are INCREDIBLE!!!
Megan Stevens says
Thank you, Mazarine!! Such kind words and I’m SO happy you’re enjoying the cookbook and its recipes so much! YAY! and thanks for sharing your enthusiasm!! xo 🙂
Carol @studiobotanica says
This cake looks DECADENT and DELIIOUS!!
Thanks for sharing. It’s on the list to try!
Megan Stevens says
Great! You’re welcome. 🙂
Justin & Erica says
What a yummy looking cake! Love how gorgeous it is and how it has carob powder in it!
Megan Stevens says
Thank you!
linda spiker says
Gorgeous cake! Can’t believe it’s Paleo!
Megan Stevens says
Thanks, Linda!
Raia Torn says
Looks amazing! I can’t wait to try it! 🙂
Megan Stevens says
Thanks, Raia, enjoy!
Zach Friedman says
This cake is so beautiful! It is no small feat to have a moist cake made from Paleo friendly ingredients. I love that it slips in seasonal zucchini too. Thanks for sharing your experience with your introduction of Cassava Flour after moving from a GAPS diet. Very helpful for those of us moving from SCD/GAPS and trying to figure out phasing in ingredients.
Megan Stevens says
I’m so glad and you’re welcome, Zach! May your process be a good and encouraging one!! 🙂
Kelly Matsudaira says
Oh my! This sounds amazing! I love to treat myself in the mornings sometimes, so this could be perfect for breakfast 🙂
Megan Stevens says
I like treats for breakfast too. I’ll have eggs or sausage…and then a lovely baked good.
Pei says
Can you use fresh casava root instead of the processed casava flour? How would I adjust the recipe ? I imagine it might be too wet using fresh ingredients?
Megan Stevens says
I SO have wanted to do the same thing, to try it; but I can’t track down cassava root where I live, yet. I agree with what you said, though, too wet. The recipe would require other modifications.
Pei says
I see casava roots in Asian or Hispanic market all the time. Sometimes they even have frozen one without the brown peels. The trouble is that I never see organic casava. I have boiled casava, knead it like a bread dough and use for baking meat buns and it seem to work. It has a chewing texture.
Megan Stevens says
I need to stop at our local Hispanic market. I’m sure they have them. But yes, no organic ones. Hopefully the demand will create a new company to provide them!
Michala says
The looks amazing! Can’t wait to try!
Lynn says
This is really a great cake! I have made it twice now. Looking to make it again, but noticed I don’t have any more flax meal. Can I substitute something else, or can I just skip entirely?
Megan Stevens says
Hi Lynn. So glad it’s been great for you! Don’t skip the flax. You can try subbing in an alternate grain-free flour, like more cassava, like coconut, or chia meal. Each one will make it just a bit different.
Linda S. Daley says
i have coconut flour, tapioca flour and almond flour. I have never heard of this flour before. Can I use one of these?
Megan Stevens says
Hi Linda, cassava flour is what tapioca is extracted from. It is worth having. It’s THE best Paleo flour, hands down. I’m not exaggerating when I say that it changed our lives! Seriously! 😉 There isn’t a substitution for it. I hope you get it. You’ll love it, without a doubt. It’s healthy white flour.
Tammy says
Is the one cup of zucchini packed or loosely packed?
Megan says
Hi Tammy, packed.
Jana says
Can I substitute coconut oil for the lard/butter to make this dairy free? This looks amazing!
Megan says
Hi Jana, yes, definitely! 🙂 Thanks, and I hope you enjoy it!
Laura says
This is a delicious cake recipe that I will make again and again. I appreciate that it does NOT use tapioca or arrowroot flour (gluten free but very high in carbs) or nuts.
Megan says
Great, Laura, I’m so happy you love the cake! Thanks so much for commenting!! 🙂
Elizabeth says
Made this today as a Bundt cake (doubled recipe). Topped with the glaze. Absolutely delicious!! And truly moist and spongey. My daughter was thrilled!! Thank you for another winning recipe. 🙂
Megan says
Yay, Elizabeth! Thanks so much for sharing. I love this recipe, too, and it’s so nice to hear how much you enjoyed it. 🙂
Doreen says
Hello,
Is it possible to add a fermented flax or chia egg instead of the flax meal or do you think it would be better to substitute the flax meal with more cassava flour or with coconut flour?
Megan says
Hi Doreen, are you trying to make the bread egg-free?
Doreen says
No, I am not. I am fine with eggs. However, if there are egg-free options, I am definitely interested as I do not eat them so often. My question was though whether the flax meal can be substituted by fermented flaxmeal (for better digestibility) or whether more cassava flour or coconut flour (as suggested by you above) is a better substitute.
Megan says
Got it. Subbing for fermented flax seed meal should be fine, but I haven’t tried it to be sure. I would not sub the other flours for the flax, though.
Doreen says
Thank you very much for all your advice. Should I add a third of a cup of fermented flax meal or should I somehow compensate for the fact that the fermented flax meal contains some liquid (maybe grind a third of a cup of flax meal and ferment that amount)? What would be your guess if I may ask?
I am sorry if I am not always clear. English is not my first language.
Megan says
No problem, I understand. How much liquid is being added to the flax to ferment it? That amount should be squeezed out of the zucchini, as one possible solution. The salt in the bread could be used on the zucchini to help it release some of its water (let is sit first). I haven’t recipe tested this of course, so it’s just speculation.
Doreen says
Thank you for your very good idea. I might do that or use carrots or maybe beets (my guess is that they are less liquidy) instead of zucchini and see how it goes.
Typically, the ratio of a flax egg (I do not mean subbing the eggs, but subbing a fermented flax egg for the flax meal) is one part of flax meal and three parts of water. I will think it through and check that I somehow extract the liquid (if I use zucchini),
I understand that your focus were certain dietary angles and that I am taking the recipe another way with my modifications. However, I am flexitarian with a mild form of IBS. I greatly benefit from soaking and fermenting seeds, grains and pulses and legumes. Other than that, I do not follow a specific diet (except for eating meat and animal products in moderation).
Thank you! I look forward to baking the cake. I like your innovative and creative approach to baking and cooking.
Megan says
Hi Doreen, I sure appreciate your approach, too, tailored to your unique body. I have cooked like you do for many years and understand. 🙂 I think it’s great that you’re making this recipe your own, and I hope you find what works perfectly for you! 🙂 Always happy to help.