Guilt-less Desserts & Treats for your Family
What’s more romantic than a chocolate cake made with two vegetables?! Sure, some people might go for chocolates and flowers, tall glasses of champagne and lingerie but not this (slightly strange) gal.
Not romantic you say? What’s more loving than wanting to help your partner be healthier; to make sure that they’ll still be around in 40 years to take out the garbage for you? What’s more special than caring for your loved ones wellbeing and helping them to be their best person (or at least the version of themselves that you’ve moulded them into!)? What’s more committed than showing someone love by making something for them from scratch?
Excuse me while I go and vomit up heart shaped confetti.
I’m not a very romantic person. It’s not that I don’t appreciate romance it’s that I’m a scrooge. Whilst flowers are pretty, spending a small fortune on something that only makes me sneeze is not my idea of good budgeting. I don’t eat chocolate or drink fancy wines so the traditional St Valentine fair doesn’t woo me at all. All I can see is wasted money.
I know; I’m an anti- romantic, and this coming from the girl who would gladly sit and watch all of Drew Barrymore’s Rom-Coms in a row. I’m a complicated beast if nothing else!
Whilst it may have sounded tongue in check I really do think that making something is the most romantic gesture you can do. It shows care, forethought (unlike the last-minute ALDI roses) and you can add a personal touch to make sure they know it’s from you (just in case you’re in a Bachelor style shoot out). That is why I have been making dinner for the husband for Valentines Day for 14 years; and due to my current time constraints (3 kids!) this year I have condensed dinner and dessert into 1 meal, this Chocolate Zucchini Cake with Chocolate Sweet Potato Frosting. This is in total contrast to the mega Valentines Day Trifle made 3 years ago but lets be honest; just getting dinner on the table is a win most nights.
This Chocolate Zucchini Cake covers all the bases. It’s easy to make, it’s so soft and moist and it’s covered with the best tasting, simplest frosting ever made. Happy Valentine’s Day to me…I mean him!
This Chocolate Zucchini Cake is made using Coconut Flour and contains no Nuts. I’ve simplified the recipe by whisking the whole eggs (rather than separating the egg whites) and then adding the wet ingredients straight into the mixing bowl. It really is a one bowl cake; especially if you have a tendency to be a bit of a lazy baker like me and you don’t re-sift the dry ingredients. You will need to make sure that the Coconut Flour and the Cocoa do not have any lumps otherwise your cake will be spotted with uncooked floury chunks.
There’s a fair bit of veggie in this Chocolate Zucchini Cake. I have used 1 ½ Cups of grated Zucchini in the Chocolate Cake. There’s no need to squeeze and squash the grated zucchini as it is what helps to create the softness of the cake. There’s 2 cups of Sweet Potato puree in the frosting as well. You can learn how to make your own Sweet Potato puree here. My tip with the frosting is to make it whilst the cake is baking. I find that Chocolate desserts made with Sweet Potato taste better after they’ve ‘settled’ for a while (like this Mousse Cake). And I should know; I’ve made a lot of them!
Not only is it Valentine’s Day next week but it’s also our 10th wedding anniversary (hence the throwback photo to a time when we looked much younger). The traditional gift for 10 years is steel or metal; does eating this Chocolate Zucchini cake with a fork count?!
Want to know how i got such a perfect sprinkle heart shape on top of the cake? I placed a cookie cutter on top of the cake and filled it with sprinkles.I then carefully shimmied it off the cake and woolah; the perfect sprinkle heart. I have used Gluten Free Sprinkles made with natural colourings.
- 2/3 Cup Coconut Flour
- 1/2 Cup Cocoa, unsweetened
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3 teaspoons Baking Powder
- 6 Eggs
- 1 1/2 Cups grated Zucchini
- 1/2 Cup Maple Syrup (Rice Malt Syrup can be substituted)
- 3/4 cup Milk (of choice)
- 2 teaspoons Vinegar (or lemon juice)
- 2 teaspoons Vanilla Extract
- 1 Cup pureed Sweet Potato (to cook Sweet Potato; place whole in a moderate oven and bake for 60 minutes, or until soft and squishy. Wait til cooled then remove the peel and use the mushy sweet potato)
- 3 teaspoons Vanilla Extract
- 3 Tablespoons Maple Syrup/Rice Malt Syrup
- 2 Tablespoons melted Coconut Oil
- 1/2 Cup Cocoa (sifted- or at least no lumps)
- Preheat oven to 175C/350F
- Grease an 8 inch (20cm) cake tin.
- Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
- In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
- Add the grated zucchini, maple syrup, milk, vinegar and vanilla extract and continue to mix until combined.
- Add the dry ingredients into the wet ingredients.
- Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
- Pour the batter into the tin and smooth out the top. Bake for 35 minutes or until a toothpick inserted in the centre comes out clean. Allow the cake to cool in the tin before removing and frosting.
- Place all the ingredients into a blender and mix until smooth.
- Use immediately or place in the fridge.