This zucchini cake is vegan, gluten-free and absolutely delicious! The zucchini in this cake goes nearly undetected, but adds an incredibly moist and fluffy touch. I hope you enjoy!
Zucchini Cake
Ingredients:
2 heaping cups of grated zucchini
2 cups gluten-free oat flour
1 cup cooked millet
1/3 cup coconut sugar
1/4 cup coconut oil
1/4 cup raw honey or pure maple syrup
1/4 cup unsweetened applesauce
3 tablespoons coconut milk
2 tablespoons sprouted ground flaxseed
2 teaspoons gluten-free baking soda
1 1/2 teaspoons gluten-free baking powder
1/2 teaspoon cinnamon
1/4 teaspoon Himalayan salt
Pinch of ground nutmeg
1/4 cup organic chopped walnuts (optional)
1/4 cup organic golden raisins (optional)
Instructions:
- Preheat oven to 350ºF.
- Sift the oat flour, flaxseeds, cinnamon, nutmeg, baking soda, baking powder and salt into a large mixing bowl. Set aside.
- Remove excess water from grated zucchini by placing it in a kitchen towel and squeezing out the liquid over the sink.
- Place the zucchini into your stand mixer bowl along with the millet, coconut oil, coconut sugar, maple syrup, applesauce and coconut milk.
- Mix ingredients together on a low speed.
- While the stand mixer is still on low, add the dry ingredients 1/3 at a time until just combined.
- Fold in the optional chopped walnuts and raisins if desired.
- Pour into a standard size loaf pan that has been lined with parchment paper.
- Sprinkle the top of the cake with coconut sugar and cinnamon.
- Bake for approximately 50-60 minutes. Cool before serving.
- Enjoy!
Please share this recipe with your friends, family and coworkers using the Facebook and Twitter links below and let your friends know about this delicious recipe. I also have more great recipes and pictures on my site at www.ahealthfoodie.com. Feel free to leave me a comment below and let me know your thoughts.
