Recipe: Secretly Healthy Chocolate Cake (Gluten Free & Vegan)

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I love vegetables. I'll eat them raw, steamed, roasted, sauteed, grilled, shredded - you name it, I'll eat it. 

But my husband? Yeaaaaaaaaaah. Not so much. 

To Jesse, vegetables are just something to eat - not something to love... and don't even get him started on the absolute absurdity of putting vegetables in baked goods.

That man can pick a tiny speck of zucchini or a hint of beetroot from a mile off.... or should that be could.... because somehow I've come up with a way to hide it 😉

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You see, this cake has a secret - but you'd never know. 

Inside the cake is a whole zucchini, peeled and finely grated so no one would ever know it's in there - and it's actually the secret ingredient that makes this cake so ridiculously good!

It's most, fluffy and oh so ridiculously delicious. 

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And the frosting? Why that's a healthy version too. A rich, chocolatey, fudge-like frosting that's made using just dates, cocoa and water. 

But if dates aren't your thing, I've also got a few other frosting options for you to enjoy too! 

So let me share the recipe with you! >> 

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Secretly Healthy Chocolate Cake Recipe

low fat, gluten free, refined sugar free, clean eating friendly, 

vegan option, nut free, soy free, kid friendly 

makes one 8" cake - can be doubled for a layer cake

Adapted from this recipe

1 cup (150g) finely grated zucchini (the secret is to peel it first so you don't have obvious "green bits"!) 

2/3 cup (160g) unsweetened applesauce 

1 egg or 1 flax egg for a vegan option 

1/2 cup (100g) coconut sugar (or brown sugar)*

1/2 cup (40g) unsweetened cocoa powder

2/3 cup (80g) gluten-free plain flour 

1 tsp baking powder

1 tsp baking soda 

• Preheat your oven to 180C/355F. 
• Grease an 8" cake tin (or smaller if you want a thicker cake) and line the base with baking paper (this helps to get the cake out later). 
• Grate your zucchini and mix in your applesauce, egg and sugar. 
• Sift in your cocoa powder and mix to combine. 
• Sift in your flour, baking powder and baking soda, stirring until your cake batter is just combined. 
• Pour your cake batter into your prepared cake tin and smooth out the top. 
• Bake for 30-35 minutes or until your cake is cooked through, firm to the touch and a skewer inserted into the middle removes with only a few moist crumbs. 
• Allow to cool on a wire rack before frosting. 
• This cake, frosted, will keep in the fridge in an airtight container for 2-3 days and can also be frozen (we freeze frosted slices to defrost in the fridge and eat later).

All Natural Date Chocolate Fudge Frosting Recipe

low fat, gluten free, refined sugar free, clean eating friendly, 

vegan option, nut free, soy free, kid friendly 

1 cup dates 

1/2 cup boiling water

2 tbsp cocoa powder

Pinch of salt 

• To make your frosting, place your dates in a small bowl and pour over your boiling water. 
• Cover your bowl with cling wrap and leave to sit until your dates have softened. 
• Pour your dates and water into a blender or food processor and blend until smooth. 
• Add in your cocoa powder and pinch of salt and blend until combined.
• Frost your cooled immediately or chill your frosting in the fridge until you're ready to use it. 

Notes:

Jesse wasn't the world's greatest fan of this frosting, but he is not a fan of dark chocolate. If you're trying to sneak this cake past as a healthy option, why not balance things out with a not-so-healthy frosting option? Our favourites are this Vegan Chocolate Fudge Frosting Recipe, Vegan Mint Buttercream Frosting Recipe, Vegan Peanut Butter Buttercream Frosting Recipe or this Healthy Chocolate Coconut Fudge Sauce Recipe (refrigerate it until firm!)

But tell me, 

What's one food you can't stand or will always pick out of a dish? 

And what's your favourite vegetable? 

My Mum will always pick out onion - and she can't stand ginger in anything... and if you asked her what her favourite vegetable is? The answer would definitely be potato. I'm not really sure if we're related... 

I don't know if I could pick a favourite vegetable but the one food I always couldn't stand, I now love; rocket/arugula! 

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