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. 

Flourless Paleo Vegan Chocolate Zucchini Cake

It’s officially zucchini season, so get ready to have zucchini hidden in every possible recipe out there! 

A classic flourless chocolate zucchini recipe HAS to be my first of this season! 

When it comes to hiding veggies in recipes, I feel like zucchini is the easiest to get away with. When finely shredded, I dare you to even be able to see it in a chocolate recipe. I mean, take a look- I DARE you to find some shred of green in there.

Granted, I only used a tiny amount in the cake, but that is beside the point. 

Flourless Paleo Vegan Chocolate Zucchini Cake topped with chocolate coconut ganache

Healthy Flourless Chocolate Cake

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!

Can we take a minute to discuss the healthy chocolate frosting

Although the zucchini chocolate cake tastes amazing on its own, you really can’t bypass the opportunity to spread a thick layer of ganache or frosting over the top. I usually opt for my protein frosting or applesauce chocolate frosting but on this occasion, I took it up a notch and made a simple 2-ingredient chocolate frosting.

Flourless Paleo Vegan Chocolate Zucchini Cake with a coconut chocolate frosting

2 Ingredient Healthy Chocolate Frosting Recipe

I seriously kick myself that it took me so long to make my own basic chocolate frosting. This coconut cream based chocolate frosting needs just two ingredients- Chilled coconut cream and chocolate chips of choice. (See below for my recommendations!)

Combine 1 1/2 cups of chocolate chips with your chilled coconut cream (3/4 cup of the cream!). Either stovetop or in the microwave, heat until just melted and whisk very well. Pour the thick frosting/ganache over your chocolate zucchini cake and allow to cool. 

NOTE- The healthy paleo chocolate frosting can be prepared in advance and chilled- It will just be quite thick to allow to sit at room temperature before spreading on the cake. 

How to make a flax egg 

For ONE flax egg (to replace a single egg in a recipe) combine 1 tablespoon of ground flaxseeds (flax meal) with 3 tablespoons of water. For the best texture, refrigerate it for at least 20 minutes, or until a gel-like substance has formed. 

Note- If you want to make the flourless option but don’t follow a vegan or egg-free diet, you can use 1 large egg. 

Looking for more recipes with zucchini hidden in them? I gotcha covered!

Flourless Paleo Vegan Chocolate Zucchini Cake

Tools and ingredients used to make this healthy flourless chocolate zucchini cake- 

  • High-speed blender– This is my favorite blender, as it can pulse anything and everything and is an easy cleanup.
  • Silicone spatulas– Use this spatula to regularly scrape down the sides of the blender, to ensure all the ingredients are incorporated
  • Vegan Chocolate Chips– These paleo and dairy free chocolate chips are my go-to. Easy to melt and taste amazing.
  • Sugar Free Chocolate Chips– Stevia sweetened chocolate chips which are ketogenic friendly and low carb. 
  • Canned Coconut Milk– The best brand of coconut milk which works best in my recipes calling for it. 
Flourless Paleo Vegan Chocolate Zucchini Cake

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. 
3.98 from 36 votes
Print Pin Rate
Course: Dessert
Cuisine: American, australian, English
Keyword: cake, chocolate, dessert, flourless, keto, vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 16 Servings
Calories: 138kcal
Author: Arman

Ingredients

For the Flourless Version (Vegan, Gluten Free, Sugar Free)

For the Keto, Paleo, and Low Carb Version

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. 

Notes

* If the batter is too thick, add an extra tablespoon or two of liquid. 
Flourless Paleo Vegan Chocolate Zucchini Cake (Keto, Gluten Free) can keep at room temperature, covered, for up to 2 days. It is best kept refrigerated (up to 5 days) and is freezer friendly (up to 1 month). 

Nutrition

Serving: 1Piece | Calories: 138kcal | Carbohydrates: 5g | Protein: 5g | Fat: 11g | Fiber: 4g | Vitamin A: 4% | Vitamin C: 2% | Calcium: 1% | Iron: 4%

Flourless Paleo Vegan Chocolate Zucchini Cake in a collage

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Comments

65 thoughts on “Flourless Paleo Vegan Chocolate Zucchini Cake (Keto, Gluten Free)

  1. Wow these look so yummy! I can’t wait to try out this recipe!
    Is there any coconut milk you recommend that doesn’t have guar gum? I can’t find one that as thick as Thai kitchen brand.
    Thanks!

        1. I wonder if I could use whipping cream and the chocolate chips to create the frosting, since I don’t have any coconut cream??

  2. For the frosting, do you heat both the cream and the chocolate chips or add the melted chocolate chips to the chilled cream?

  3. You just made my day! Definitely trying this as soon as I pick some zucchini out of the garden! Now I wish I’d planted more!

  4. 2 1/4 c oats vs. 1/4 c of coconut flour? I see the cocoa is increased but is this correct? Just checking cuz I really want to try the keto version

  5. My cake is barely an inch tall!! How did that happen? I’m certain all my measurements were accurate. . Also my coconut oil did not incorporate into the cake. on the bottom of the cake is a soggy layer of coconut oil. This has happened to me in anothrr recipe as well, any idea what is happening?

  6. Hi, I want to try use Steva liquid for the Vegan recipe. Was thinking of using 1 teaspoon of stevia and adding another 1/4 cup of zucchini for the substance that will be missing. Any thoughts on this?

  7. Just tested this recipe (using the keto version) this past weekend. I doubled it for my rectangular cake pan (pyrex). Followed instructions precisely and it turned out perfect. One of the best sweets I’ve tried on keto; there aren’t many that I enjoy because of that slightly minty flavor from the erythritol. The cake flavor even improved slightly on the second day, and that “minty” taste was not as evident as in other keto sweets. I used a basic butter cream frosting with Hershey’s dark and Lakanto powdered sweetner. Really a nice cake. Thanks!

  8. Hi Arman,
    I love your recipes! Do you prefer to cook this cake in a parchment lined baking pan, or a greased pan. The recipe mentions both.

  9. Made the cake tonight. It is rather thin? I think the cake is only about 1/2 in in thickness. Is that normal or did I do something wrong? Perhaps I didn’t blend the I grediebts long enough?

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