Go Back
–+ servings
Healthy Zucchini Chocolate Cake
Print Recipe
5 from 1 vote

Healthy Zucchini Chocolate Cake

Come and try this super moist healthy zucchini chocolate cake with luscious healthy chocolate frosting. The cake has zucchini, yes. And the frosting has sweet potato! It's just something that you need to try because it's super delicious!
Prep Time30 minutes
Cook Time1 hour 45 minutes
Servings: 10 people
Author: Bea & Marco

Ingredients

Sweet Potato Chocolate Frosting

  • 1 lb mashed sweet potato (450 g)
  • ⅓ cup unsweetened cocoa powder (25 g)
  • 2 tablespoon honey (40 g)
  • 1 tablespoon coconut oil
  • 1 teaspoon vanilla extract
  • pinch of salt

Zucchini Chocolate Cake

    Dry Ingredients

    • 1 cup spelt flour (130 g)
    • ½ teaspoon salt
    • ¾ teaspoon baking soda
    • ⅓ cup unsweetened cocoa powder (25 g), sifted

    Wet Ingredients

    • ½ cup coconut sugar (100 g)
    • ½ cup applesauce (140 g)
    • 1 large egg , room temperature
    • 2 tablespoon coconut oil
    • 1 teaspoon vanilla extract
    • 1 cup packed grated zucchini (200 g)

    Instructions

    Sweet Potato Chocolate Frosting

    • Bake whole sweet potato with skin in a preheated oven at 350ºF (175ºC) for 1 hour or until it's very tender. Cool completely.
    • Scoop out the flesh and add into your food processor together with the rest of the ingredients. Blend until you get a very smooth texture. Place in a piping bag for later use.
    • Note: - Adjust the sweetness accordingly since not all sweet potatoes are the same.
      - I use 1 big sweet potato for this recipe and measured out the flesh.
      - I would highly recommend that you make the frosting 1 day before for a true night and day taste difference. Read more about it in my post above.

    Zucchini Chocolate Cake

    • Prepare 2 round pans of 6 inch (15 cm). Grease, line and flour them. Use cake strips on both pans. Preheat oven at 350ºF (175ºC).

    Dry Ingredients

    • Add all ingredients into a bowl, mix well and set aside.

    Wet Ingredients

    • In another bowl, add all ingredients except zucchini. Mix well using a hand whisk.
    • Now add in half of dry ingredients and continue whisking to incorporate everything. Don't over mix. Add the rest of dry ingredients and mix well.
    • Lastly add in grated zucchini and fold everything together using a spatula. Divide batter evenly into prepared pans and bake in the oven for 45 minutes or until a skewer inserted comes out ever so slightly wet.
    • Remove from the oven and cool completely on a rack before using.
    • Note: If you're not using cake strips like I did, check if your cakes are done at 30 minutes mark. More or less.

    Assembling

    • Place one cake on a cake stand or a serving place. Pipe chocolate frosting on its surface and place the other cake on top. Now pipe the frosting all around the cake, including the top surface.
    • Using an offset spatula, spread the frosting evenly. Sprinkle some chocolate chips and chocolate rice on top. Slice and serve!
    • Note: The cake taste way better the next day ;)

    How To Keep

    • Cover tightly and keep at room temperature up to 2 days.

    Nutrition

    Serving: 1portion | Calories: 211kcal | Carbohydrates: 25.2g | Protein: 5.2g | Fat: 5.4g | Sodium: 152.8mg | Potassium: 134.6mg | Fiber: 2.9g | Sugar: 17.9g