gluten-free chocolate cake

Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: 55 minutes
Servings: 12
Skill Level: Easy
Dietary Tags: Gluten-Free, Nut-Free (optional dairy-free)

 Ingredients

Dry Ingredients:

• ¾ cup almond flour

• ½ cup cocoa powder (unsweetened, preferably Dutch-processed)

• 1 teaspoon baking soda

• ½ teaspoon salt

Wet Ingredients:

• 2 large eggs

• ⅓ cup coconut oil (or vegetable oil)

• ½ cup pure maple syrup (or honey)

• 1 teaspoon vanilla extract

Add-ins:

• 1½ cups grated zucchini (about 1 medium zucchini, packed and drained slightly)

• ½ cup chocolate chips (plus more for topping)

Tip: You can substitute the almond flour with a gluten-free flour blend if you have nut allergies.

 Equipment Needed

• Mixing bowls

• Whisk and spatula

• Box grater

• 8×8″ or 9×9″ square baking pan

• Parchment paper or nonstick spray

• Oven

 Time & Difficulty

 Instructions: How to Make Gluten-Free Zucchini Chocolate Cake

 Step 1: Preheat and Prep Pan

• Preheat your oven to 350°F (175°C).

• Line an 8×8″ or 9×9″ baking pan with parchment paper or grease with nonstick spray.

 Step 2: Combine Dry Ingredients

In a medium bowl, whisk together:

• Almond flour

• Cocoa powder

• Baking soda

• Salt

Make sure your cocoa powder and baking soda are gluten-free certified if needed.

 Step 3: Mix Wet Ingredients

In a large bowl, whisk together:

• Eggs

• Coconut oil

• Maple syrup

• Vanilla extract

Mix until fully combined and smooth.

 Step 4: Add Zucchini & Chocolate Chips

• Gently fold in the grated zucchini (squeezed lightly to remove excess moisture).

• Stir in chocolate chips.

Optional: For extra decadence, add 1–2 tablespoons of dairy-free yogurt or sour cream for a richer texture.

 Step 5: Combine Wet & Dry

• Add the dry ingredients into the wet mixture and fold until just combined.

• Don’t overmix — batter will be thick and slightly lumpy from the zucchini.

 Step 6: Bake

• Pour batter into prepared pan and smooth the top.

• Sprinkle extra chocolate chips over the top for that bakery-style look.

• Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

 Step 7: Cool and Slice

• Let cake cool in the pan for 15–20 minutes before slicing.

• Serve warm for a gooey texture, or let it cool completely for a firmer, brownie-like bite.

 Substitutions & Variations

 Storage & Freezing

• Counter: Store in airtight container for up to 3 days

• Fridge: Keep chilled for up to 5–6 days

• Freezer: Freeze slices wrapped in plastic for up to 3 months

• To reheat, microwave for 15–20 seconds or warm in the oven at 300°F for 5 minutes

 Nutrition Information (Per Slice, 1 of 12)

Values are estimated. Actual nutrition will vary based on exact ingredients used.