Triple Chocolate Vegan & Gluten-Free Cake

  By cheferinsimoneuncooked  

September 20, 2016

  • Prep: 30 mins
  • Cook: 1 hr 45 mins
  • Yields: 9-12 pieces



Box Grater

Food processor or high-speed blender

9x9 nonstick Square Pan

offset spatula



2 cups medium grated zucchini using box grater

1/2 favorite vanilla flavored plant milk (I used coconut)

1 cup liquid sweetener (I used coconut syrup)

2 Tbsp vanilla

1 tbsp fresh lemon juice

2 cups sifted cacao powder

2 cups almond meal/flour (I used Bob's Redmill)

2 tsp baking powder

1 tsp baking soda

1/4 tsp fine sea salt

1/2 cup sweetened cacao nibs


3/4 cup sifted cacao powder

1 1/2 cups warm water softened, packed medjool dates

1/4 cup + 2 Tbsp melted coconut oil

1/4 cup liquid sweetener ( I used coconut syrup)

1 Tbsp vanilla extract

pinch of salt

water to thin it out


1Preheat oven to 375 and lightly oil pan with coconut oil.

2Combine all wet ingredients: Zucchini-lemon juice. Stir well and set aside.

3Combine dry ingredients: Cacao powder-salt. Stir well. Add dry ingredients to wet in three increments stirring well after each time. Then fold in cacao nibs.

4Pour batter into prepared pan and spread top with an offset spatula or butter knife. Place in oven for 30-45 minutes. Check at 25 minute mark with a toothpick. You want toothpick to be dry but still have crumbs on it. Once finished, place on cooling rack or top of stove to cool for AT LEAST an hour! The frosting will not spread properly if the cake is not cool enough! Take a knife all around the edges of the cake to loosen from the pan as it's cooling.


1Add everything to food processor or blender. (Frosting is easier to make in processor but blender will work!) Process or blend so everything combines. Mixture will be very thick until you thin it out with a little water. Start adding 1/4 cup at a time, blend, scrape down and assess. You want it to be a spreadable consistency so repeat process as many times as needed.

2Once cake is cool, spread a nice thick layer of frosting on cake with offset spatula or butter knife. Cut cake into 9 or 12 squares and enjoy with a nice glass of coconut or almond milk! Will keep well at room temp for 2-3 days and then store in fridge...if it makes it that long!


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