| Cook Time | 60 minutes |
| Servings | minutes |
Ingredients
- 300 grams Buckwheat Flour 2 ½ cups
- 60 grams Cocoa Powder ¾ cup
- 1 teaspoon Bi Carbonate of Soda
- ½ teaspoon Baking Powder
- ½ teaspoon Himalayan Salt or Sea Salt
- 125 grams Natural Sweetener 2/3 cup
- 450 grams Zucchini finely shredded
- 150 grams Almond Butter 2/3 cup, for nut free option you can instead use soft butter or coconut oil
- 100 grams Coconut Oil gently melted, ½ cup
- 2 Eggs room temp.
- 1 teaspoon Vanilla Extract
- 120 grams Greek Yoghurt ½ cup, for dairy free replace with coconut cream
- 60 ml Water ¼ cup
Chocolate Coconut Ganache Icing
- 90 grams Dark Chocolate
- 75 grams Coconut Oil
- 75 grams Rice Malt Syrup or pure maple syrup
- 50 grams Cocoa Powder
- 220 grams Coconut Cream overnight, you will need a whole 400g can of refrigerated good quality coconut cream as you will only be using the thick stuff from the top. Best brands are from your local Asian supermarket.
- ½ teaspoon Vanilla Extract
Ingredients
Chocolate Coconut Ganache Icing
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Instructions
- Preheat oven to 160C
- Sift together dry ingredients in a bowl.
- Put the dry ingredients to a stand mixer, add wet ingredients and blend until well combined.
- Grease the bottom and sides of a large cake tin (mine is a nice deep 26 cm x 21 cm silicone tray) with coconut oil, or nonstick cooking spray.
- Spread the batter into the prepared dish and level off the top with a wet spatula.
- Bake for 50 – 60 mins or until skewer comes out clean.
- Allow to cool 10 – 15 minutes before slicing and serving. For best results top with my yummy Chocolate Coconut Ganache icing (See Below for recipe.)
- Refrigerate your can of coconut cream and remove the top, thicker part. (Keep the rest for your next smoothie!)
- Combine all ingredients in the bowl of a stand mixer and beat on low for about 30 seconds.
- Scrape down sides of bowl and continue beating on high until the frosting is fluffy and thickened. (If your icing is looking separated or curdled a great way to fix this is by getting a stick mixer into it to get it back to a nice thick smooth buttery consistency.)
- Spread your icing over the top of your cake using a spatula or heated pallet knife. Decorate as desired and enjoy!!
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