Flourless Paleo Vegan Chocolate Zucchini Cake (Keto, Gluten Free)

An easy recipe for a healthy flourless paleo vegan chocolate zucchini cake! Made with either coconut flour or rolled oats, this chocolate cake is moist and delicious. Topped with a coconut cream ganache, it’s a healthy cake recipe. Keto, Gluten Free. 

This healthy flourless chocolate zucchini cake comes with two TESTED options because I’m an equal opportunist. The flourless vegan and gluten-free chocolate zucchini cake, which is made up of rolled oats and contains no eggs.



The paleo and keto chocolate zucchini cake, which uses coconut flour, coconut oil and which is completely sugar free.  Regardless of which option you choose, they both have the same qualities. They only require one bowl (or a high-speed blender), less than 45 minutes and needing just a handful of ingredients. If you choose to make the flourless option, you’ll need to prepare a flax egg, but that is super easy to do. I’ll include the method below!

Flourless Paleo Vegan Chocolate Zucchini Cake (Keto, Gluten Free). An easy recipe for a healthy flourless paleo vegan chocolate zucchini cake! Made with either coconut flour or rolled oats, this chocolate cake is moist and delicious. Topped with a coconut cream ganache, it's a healthy cake recipe. Keto, Gluten Free. 

Course: Dessert
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time 40 minutes
Servings: 16 Servings
Calories: 138 kcal

Ingredients

For the Flourless Version (Vegan, Gluten Free, Sugar Free)
2 1/4 cups gluten free rolled oats Can sub for quinoa flakes
2 tbsp cocoa powder
3/4 cup granulated sweetener of choice I used a stevia blend
1 tbsp baking powder
1/4 cup shredded zucchini
1 cup mashed sweet potato
1 flax egg
1 cup liquid of choice almond milk, coconut milk etc * See notes
1/4 cup coconut oil, melted
For the Keto, Paleo, and Low Carb Version
1/4 cup coconut flour
1/4 cup cocoa powder
1/2 cup granulated sweetener of choice I used a stevia blend
1/4 tsp baking soda
1/2 tsp baking powder
1/4 cup shredded zucchini
3 large eggs
3 tbsp coconut oil, melted
3 tbsp liquid of choice coconut milk, almond milk etc

Instructions


  • Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a high-speed blender, combine all your ingredients and blend until a thick batter remains. Regularly scrape down the sides to ensure all the ingredients are fully incorporated. 
  • Pour the batter in the greased pan and bake for 25-30 minutes, or until a skewer comes out clean from the center. Allow the cake to cool in the pan for 5 minutes, before transferring to a wire rack to cool completely. 
  • Once the chocolate zucchini cake has cooled, add the optional frosting and slice into pieces. 



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