Zucchini Fudge Cashew Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 156.9
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.2 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 3.5 g
  • Protein: 3.3 g

View full nutritional breakdown of Zucchini Fudge Cashew Cake calories by ingredient


Introduction

With only cashew butter for oil and riddled with chopped nuts, this gluten free chocolate cake is beyond delicious! A good dose of zucchini (and some Zapple Butter for good measure) keep it moist and tender - perfect for a weeknight dessert! With only cashew butter for oil and riddled with chopped nuts, this gluten free chocolate cake is beyond delicious! A good dose of zucchini (and some Zapple Butter for good measure) keep it moist and tender - perfect for a weeknight dessert!
Number of Servings: 16

Ingredients

    ½ cup unsweetened apple butter (or Zapple Butter)
    2 tbsp cashew butter
    ⅓ cup brown sugar
    ¾ cup sugar
    1 tbsp vanilla
    3 cups finely shredded zucchini, lightly squeezed (about 1 lb)
    2 cups GF all-purpose flour (mine was made of chickpea flour, potato starch, tapioca starch, sorghum flour and fava bean flour)
    ½ tsp guar gum
    ½ cup unsweetened cocoa
    1 tsp baking soda
    ½ tsp salt
    ½ cup chopped cashews

Directions

Preheat the oven to 350°F and line a 9” pan with parchment
Mix applesauce, oil, peanut butter, sugars, vanilla and zucchini in a large bowl.
Add the flour, guar gum, cocoa, baking soda and salt, stirring to combine.
Bake for 45 minutes. Cool completely in the pan before turning out.

Serving Size: Makes one 9" pan, 16 pieces

Number of Servings: 16

Recipe submitted by SparkPeople user JO_JO_BA.