This rich and fudgy chocolate zucchini cake is full of hidden zucchini (that you can't taste) and iced with a silky avocado frosting. Eating your greens has never been tastier!
In a bowl, combine the flax seed and water and allow to thicken. In a separate bowl, combine the apple cider vinegar and oat milk. Set both aside.
Grate the zucchini and transfer it to a bowl. Keep the excess water that comes out—it will help keep the cake moist.
Melt the coconut oil, then mix with the cocoa powder until a thin liquid forms.
Make The Batter and Bake
Preheat the oven to 350ºF/180ºC and grease two 8-inch baking pans.
Sift the dry ingredients into a bowl and whisk to combine. Add the apple cider mix, flaxseed mix and chocolate, then add the zucchini. Stir until combined.
Divide the cake mix between the two pans and bake at 350ºF/180ºC for 40-45 minutes or until a toothpick comes out clean when inserted.
Transfer the cakes to a wire rack and leave to cool completely. Then, carefully slice each cake in half to make four even layers.
Make The Frosting and Assemble
Add all the frosting ingredients except the milk to a food processor and blend until combined. Add the milk a little at a time until you get a silky chocolate frosting. Adjust to taste.
Once the cakes have completely cooled, cut them in half to make four layers. Sandwich the layers with a thick spread of the frosting. Dust with cocoa powder and serve.
Video
Notes
To store: Place in an airtight container and keep in the fridge for up to 3 days!