I’m such a nice sister that despite me being on a sugar-free cleanse, I offered to make my brother his birthday cake 😉

It was a little bit challenging as I wasn’t able to try the batter but people liked the cake! I was determined to make a super health(ish) cake and so I was so excited to find a cake recipe with zucchini!

Try it for yourself peoples! I found it a bit crumbly for a cake so you may want to experiment with cupcakes instead.

Ingredients

1 cup brown rice flour
3/4 cup Sorghum flour
1/4 cup Tapioca Flour
20 pitted dates
1/4 cup maple syrup or agave
1 tsp vanilla extract
3/4 cup cacao, sifted
1 1/2 tsp baking soda
1 tsp salt
2 cups zucchini (do not drain the juice from the shredded zucchini – add it to the cake)
1/2 cup olive oil
3 tbsp ground chia
9 tbsp water

Directions

1. Pre-heat oven to 350F.

2. Soak 20 pitted deglet dates for a minimum of 45 minutes. Throw the dates and 3/4 cup soak water into a blender with the vanilla and a 1/4 cup of maple syrup agave, set aside.

3. Combine chia with the 9 tbsp of water, and let sit for 15 minutes.

4. Sift all of the dry ingredients together, then fold in the zucchini, chia water mixture, date mixture, and oil.

5. Grease a cake or muffin pan and pour batter in. Bake for 30-40 minutes or until toothpick comes out dry after poking the cake.

Adapted from The Discerning Kitchen

I used the same icing recipe as I made for my Chocolate Cake #1