Dark Chocolate Zucchini Cake with RAW Chocolate Icing & Raspberries

Dark Chocolate Zucchini Cake with RAW Chocolate Icing & Raspberries

Vegan, Gluten-free Layered Chocolate Zucchini Cake with Icing & Raspberries

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This is a decadent and delicious cake that is pretty darn good for you!  It has zucchini and basil tucked into it and you would NOT know it!  You know me, I love my tasty yet nutritious TREATS.

I was laying in bed the other night and couldn’t sleep.  My mind wanders towards food at times like this.  I allow it, because it is usually some great creative and intuitive juices “flowing in”.  Well, I remembered an old recipe that I used to make from my “baking” days.  It was a chocolate basil torte.  It was sinfully delicious and sinfully full of sugar, butter, chocolate bars – you know, stuff that I would never eat anymore.  I had been harvesting all the basil in my garden earlier that day, so maybe that’s why my mind went there. Anyways, I was thinking about that recipe and thought “How can I re-create something like that, but make it healthy, vegan and gluten-free?”  I fell asleep not long after that thought and when I woke up – I had a recipe “brewing in my head”.  Get thee to some paper, woman and write it down!  I did!   I went to playing around in the kitchen later that day and came up with a recipe that I loved!  So, I wanted to share with you!

Chocolate Basil Cake:

Ingredients:

  • 3 cups zucchini, grated and squeezed (to get out extra water)
  • 1/4 cup warm water + 2 TB. ground flax seed or chia seed (grind 1st, then measure)
  • 3/4 cup BASIL sugar (use 3/4 cup coconut sugar + several huge handfuls of fresh basil (the more the better!) – combine this into a food processor and blend till fully incorporated – you will have GREEN sugar that smells like HEAVEN!  If you don’t have basil, just use coconut sugar/succanat/Muscavado.
  • 1 cup Almond flour (gluten-free) or spelt flour (not gluten-free)
  • 1/4 cup coconut oil
  • 1/2 cup Cacao powder
  • 1.5 tsp. baking soda
  • 2 tsp. vanilla extract
  • 1/4 tsp. sea salt
  • 1/2 cup organic dark chocolate chips

Directions:

Preheat oven to 350 degrees.  In a small bowl, whisk together the flax  or chia with the warm water, set aside.  In another bowl, combine coconut oil, vanilla extract, and BASIL sugar – stir in the flax or chia “egg” followed by the zucchini.  Add the flour, cacao powder, sea salt, baking soda and chocolate chips – stir until just combined.  Pour mixture into a prepared 8X8 pan (or muffin pan, mini loaf pan) and bake for 30 minutes until a knife (or toothpick) comes out clean.  **If using a muffin pan or mini loaf pan, reduce time setting to 20 minutes and watch/ test frequently so they don’t burn.**  This cake will be DARK.    Let cool in pan on a wire rack.  Can cut and eat as is or continue with the rest of the recipe.

Raw chocolate icing/ frosting:

  • 1 medium avocado – pitted and flesh scrapped out
  • 1/3 cup cacao powder
  • pinch of sea salt
  • 1/4 cup raw honey, maple syrup or Stevia (1 – 2 dropperfuls to taste – start with 1, taste, and go from there) – I used stevia (it will be thicker if you use stevia and not syrup or honey)

Combine the avocado, sweetener of choice, sea salt in a food processor and blend till smooth.  Add the cacao powder and blend again till smooth and creamy.  Taste.  Adjust sweetness. 

NOW IT’S TIME TO PUT IT TOGETHER!  COME ON – IT’S EASY!  I’LL SHOW YOU HOW!

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I made my cakes in a mini loaf pan and then cut in half for the layered cake.

Cut your cake into preferred shape/ size slices.  Cut it in half.  Frost the lower portion of cake with a nice layer of frosting, add fresh raspberries (or  blueberries, blackberries, strawberries or cherries).

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Stack second cake layer on top, add more frosting and sprinkle with more raspberries.   Serve immediately or chill in the refrigerator for several hours before eating. 

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The basil is subtle yet delicately nice and flavorful (depending on how much you put in with the sugar mixture).

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This was easy to make with some healthy ingredients hidden inside.  With each individual stacked cake you make, try different berries.  I’ve used them ALL separately before and each one lends it’s own DIVINENESS to the cake.  If you can’t get your hands on fresh berries, use frozen and thaw before hand and you’re good to go!

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Give this one a try and WOW! yourself and others with it!  Have a GRAND weekend!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook. Lots of fun stuff!

 

May the GREENS be with You! and Be Inspired!
Kibby

7 Responses »

    • Thank you, Lolita! Your words mean so much to me. I hope you are feeling better and getting along well. The feeling is mutual in that I love you and what you do! Have a great weekend, my friend! <3

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