Gluten-Free Chocolate Zucchini Cake (Vegan)

elavegan.com

Elizabeth42

subheading: Dry ingredients:

1 ½ cup ( 240 g) brown rice flour (see notes)

1 cup ( 150 g) coconut sugar (see notes)

¾ cup ( 66 g) cocoa powder unsweetened

2 tbsp ground flax seeds or ground chia seeds

¾ cup ( 66 g) shredded unsweetened coconut (see notes)

2 tsp baking powder

¼ tsp baking soda

¼ tsp salt

subheading: Wet ingredients:

2 cups (lightly packed) ( 240 g) grated zucchini (see notes)

1 ⅓ cup ( 320 ml) coconut milk canned (regular or lite) (see notes)

3 to 4 tbsp ( 80 g) maple syrup or agave syrup

subheading: Sweet potato frosting:

2 small ( 300 g) sweet potatoes cooked

1 cup ( 240 g) sunflower seed butter or nut butter of choice

⅓ cup ( 105 g) maple syrup or agave syrup

4 tbsp ( 24 g) cocoa powder unsweetened

⅛ to ½ cup ( 120 ml) plant-based milk (amount depends on consistency / read instructions)

½ tbsp vanilla extract

Pinch of salt

Directions at elavegan.com

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