Moist, rich zucchini chocolate cake, layered with sweet, lush, edible cookie dough icing. Yes COOKIE DOUGH ICING and only 132 calories and 10g of protein per slice!
This weeks shopping list included zucchini and chickpeas. Who would have thought they would become this delicious dessert! As I have said before I love adding veggies and chick peas into my desserts, zucchini really helps with keeping this cake quite moist.
Ha, moist. Sorry to use that word. I hate it, I know most people do. And for a person that hates a word… I use MOIST so often, hahah but this cake IS moist.
This week I definitely was craving chocolate. A lot of chocolate. So I need to make a big, BIG chocolate cake ♥ ♥
This cake is-
Moist and soft.
Rich and chocolate-y.
It is so good on its own, you could half the recipe and just make one layer to munch on, no icing required. But with the icing… OH yes. It just takes this cake to a whole new level. Layered with sweet and buttery cookie dough icing.
Made a Miss K recipe? Be sure to tag me on instagram and #MissK_J6 so I can check out all your amazing recreations!
healthy chocolate zucchini cake with cookie dough frosting
- 3/4 c light spelt flour (or flour of choice)
- 3/4 c vanilla protein powder
- 3/4 raw cacao powder
- 1 c (200-250g) shredded zucchini
- 1/2 c fat free Greek yogurt
- 1/2 c coffee (1-2 tsp instant coffee dissolved in 1/2 c boiling water)
- 1/3 c coconut oil
- 2 egg whites (can use whole egg)
- 2 tsp vanilla extract
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 c natural sweetener
- Preheat oven to 175°C. Line two 8″ spring form cake tins with baking paper. Set aside.
- In a large bowl, toss together the flour, protein powder, cacao powder, baking soda, baking powder and salt. Set aside.
- In another large bowl, whisk the sweetener, Greek yogurt, oil, eggs, coffee and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients gently mix until just combined. Gently stir the zucchini.
- Evenly spoon the mix between the two cake tins. Bake for 30-35mins or until a toothpick inserted into the centre comes out clean.
- Place cakes onto a wire rack and allow to cool completely.
- Icing– place all the frosting ingredients into food processor (except the choc chips) and pulse until smooth. Place in refrigerator whilst preparing the cake.
- Building the cake-
- Cake one -create a flat top on the cake by using a knife to cut the top off. Place this cake on your cake plate, then spread the icing over the top.
- Cake two – place onto the previous cake and then spread the remaining icing over the top.
- Allow to set in fridge for an hour.