zucchini-cake

zucchini “carrot” cake with vanilla mousse frosting

Oh Paleo, Oh Paleo, how do you taste so tasty?  (sung to the tune of a certain Christmas song)

Yep.  That’s how good it is.  My ability to communicate past song has dissipated into a delightful oblivion of naturally decorated vegetable cakes and digestible food comas.

Enough talking.  Let’s eat.

zucchini-cakeHere’s my carrot-free and paleo version of a carrot cake.  No nuts (I’m allergic to both nuts and sometimes carrots) and completely vegan if you use coconut for the frosting.  It’s a home run!

zucchini “carrot cake” w/vanilla mousse frosting (paleo)

Serves 6-8
Prep time 45 minutes
Cook time 1 minute
Total time 46 minutes
Dietary Corn Free, Dairy Free, Diabetic, Egg Free, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegan, Vegetarian
Meal type Breakfast, Dessert
Misc Child Friendly, Freezable, Gourmet, Pre-preparable, Serve Cold

Ingredients

  • 1/3 cup chia seeds
  • 1 + 3/4 cup water (divided)
  • 1 teaspoon grated fresh ginger
  • zest of1 lemon
  • 2 small or 1 very large zucchini
  • 1/3 cup coconut oil
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 1 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon agar agar
  • 1 cup goat's cheese or coconut cream
  • about 1/4 cup xylitol, sugar, or agave nectar to taste
  • pinch salt
  • 1/2 teaspoon vanilla
  • 1/4 cup colza or neutral oil (use only if using goat's cheese in the frosting)

Directions

Step 1 Rinse the chia seeds and soak them in 1 cup water for at least 3 hours, preferably overnight. Blend them in a blender until little specks remain.
Step 2 Preheat oven to 375 degrees Fahrenheit. Prepare a large cake pan.
Step 3 Melt coconut oil over a bain mairie. Grate zucchini into melted oil, and add chia seed goo, zests, spices, and salt.
Step 4 Set aside, and combine coconut flour, baking powder, and agar agar. Add the dry ingredients to the wet.
Step 5 Spoon into cake pan and bake for about 1 hour, until inside is solid. Let cool completely before removing from pie tin, as the agar agar needs to set. (Think of it like a jell-o!)
Step 6 Meanwhile, prepare your vanilla mousse by combining either goat's cheese or coconut cream with sweetener, vanilla, and a pinch salt. If you're using goat's cheese, slowly whisk in oil until desired creaminess is reached.
Step 7 Remove cake from pan when cooled, and cover with vanilla mousse. Decorate with sliced strawberries, raspberries, chia seeds, or any other seeds or fresh herbs for a really "Berlin" decor. (Homey, no?)

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