Nutella Zucchini Cake

Treat yourself to this festive chocolate cake, a paradise for all foodies. Where to start? Featuring zucchini and sweet potatoes as main ingredients, it challenges the misconception that chocolate cakes are “bad for your health.” Plus, it’s vegan, free of refined sugar, oil, and gluten, making it a mouthwatering option. Let’s get baking!

Preparation time 40 min
Cooking time 45 min
This recipe keeps for 4 days

Ingredients (12 servings)

Cake Dry Ingredients

• 240 g Rice flour, brown
• 150 g Coconut sugar
• 70 g Coconut, shredded
• 70 g cocoa powder
• 2 tbsp, ground Flax seeds
• 2 tsp Baking powder
• 1/4 tsp Baking soda
• 1 dash Salt

Cake Wet Ingredients

• 1 1/3 cup Coconut cream
• 4 tbsp Maple syrup
• 240 g Zucchini, raw

Sweet Potatoes Frosting

• 350 g Sweet potatoes, raw (cubed)
• 1 cup Hazelnut butter
• 1/3 cup Maple syrup
• 4 tbsp cocoa powder
• 1/2 cup Coconut cream (full fat)

To Decorate

• 1/3 cup, whole Hazelnuts
• 200 g Strawberries, raw

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Instructions

1. Combine All Dry Ingredients
   In a large mixing bowl, combine all dry ingredients: brown rice flour, coconut sugar, shredded coconut, cocoa powder, ground flax seeds, baking powder, baking soda and a pinch of salt.
2. Incorporate Wet Ingredients
   Mix together the coconut cream and maple syrup. Pour the sweet mixture over the dry ingredients and give it a stir. Then, gently incorporate the grated zucchini, trying not to overmix.
   Note: There is no need to drain the zucchini!
3. Prepare a Springform Pan and Preheat the Oven
   Line a springform pan (22 cm / 8.6 inch) with parchment paper and preheat the oven to 190C (375F).
4. Bake the Cake Layers
   If you have two springform pans, distribute the batter evenly between them and bake for around 40 minutes or until a toothpick inserted into the center comes out clean.
   If you have only one springform pan, you’ll need to bake the layers sequentially. Begin by pouring half of the batter into the pan and baking it. Once baked, carefully remove the layer from the pan and transfer it to a plate or cooling rack to cool. Then, refill the springform pan with the remaining batter and continue baking the second layer.
   Tip: To check the cake for doneness, insert a wooden toothpick near the center of the cake. If the toothpick comes out clean, the cake is ready. If there is sticky batter on it, bake the cake for a few more minutes. Test again in a new spot.
5. Boil the Sweet Potatoes
   Boil the sweet potato cubes for 15-20 minutes until they are tender and easily pierced with a fork. Once cooked, drain and set aside.
   Note: Smaller sweet potato cubes will cook more quickly.
6. Prepare the Frosting
   To prepare the frosting add the drained sweet potatoes, hazelnut butter, maple syrup, cacao powder and coconut cream to a food processor and process until thick, smooth and creamy.
   Note: The frosting will thicken further when refrigerated.
7. Build the Cake
   Transfer the bottom layer of the cake to a serving plate. Next, scoop about half of the frosting onto the bottom layer and spread it evenly. Place the top cake layer on top, then use the remaining frosting to cover the top layer.
8. Decorate
   Decorate the cake with baked hazelnuts and fresh strawberries. Refrigerate the cake for a few hours before serving to allow its flavors to meld and its texture to firm up.
9. Refrigerate for Up to 4 Days
   Store the leftovers covered in the refrigerator for up to 4 days.

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Nutrition

One serving contains 506 calories, 10 grams of protein, 30 grams of fat, and 61 grams of carbohydrates.

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