• 3 cups gluten free flour ( I used an even mixture of Buckwheat, Rice, Tapioca)

  • 2 cups of raw sugar

  • 3/4 cup cacao

  • 3 tsp baking soda

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 2 1/4 cup almond milk

  • 3/4 cup applesauce

  • 2 1/2 tsp apple cider vinegar

  • 1 1/2 tsp vanilla extract

  • 2 1/2 cups zucchini, shredded

For the icing

  • 1 cup dairy free butter (I used Olivani)

  • 2 tbsp almond milk

  • 1/4 cup cacao

  • 4 cups powdered sugar - made from the raw sugar with a NutriBullet


  1. Preheat oven to 180 Celsius (Fahrenheit - 350°).

  2. Combine flour, sugar, cacao, baking soda, baking powder, and salt in a bowl; then, add milk, applesauce, vinegar, and vanilla to that same bowl and stir with an electric mixer until combined.

  3. Last, stir in the zucchini by hand.

  4. Grease three 8″ cake pans with coconut oil and divide the batter evenly amongst the pans. Bake the cakes for 30-35 minutes, or until a toothpick comes out clean. Allow the cakes to sit in the pans for 10 minutes, and then run a knife along the edges of the cake and carefully invert them onto a cooling rack. Wait until cakes have completely cooled before icing them.

  5. For the icing: cream butter and milk together, then add cacao and powdered sugar. You want the icing to be thick but still spreadable. If it seems too thick, add 1 tbsp milk. If it seems too thin, add 1/4 cup powdered sugar.

  6. To assemble: use a serrated knife to remove domes off of the cakes, then scoop a large dollop of icing onto the first cake and spread it; then place the second cake on top of that cake and repeat that same step. Top the final layer with chocolate chips or chopped chocolate, if you want.

Adopted and altered recipe based on the