Chocolate Zucchini Cake (dairy free, keto-friendly)


¼ cup coconut flour

¼ cup cocoa powder

½ cup granulated sweetener of choice

¼ tsp baking soda

½ tsp baking powder

¼ cup shredded zucchini (about 1 medium zucchini)

3 large eggs (*can substitute flax eggs if you want to make this vegan)

3 TBSP coconut oil, melted

3 TBSP hot water mixed with 1 TBS Coconut Cloud Original coconut milk creamer. *If batter is too thick, you can make a little extra of this and add to the batter as needed to thin out.


Preheat over to 350 degrees F. Grease a 6 inch cake pan and set aside.

In a large bowl, sift your coconut flour and cocoa powder together. Add your granulated sweetener, baking powder and baking soda, and mix well. Then, add your shredded zucchini, eggs, coconut oil, warm Coconut Cloud creamer liquid and mix until just combined. 

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. 

Let cake cool completely before frosting.

*For a quick and easy vegan chocolate frosting:

Combine 1 1/2 cups dairy free chocolate chips with 3/4 cup chilled coconut cream. Either in the microwave or stovetop, heat together until just barely warm. Whisk until smooth and glossy. Let cool until spreadable, and then frost your cake!