

Healthier Passover Chocolate Cake
My friend Adeena sent me this delicious cake recipe. It is extremely moist and fudgy with no hint of the zucchini. I tested it before Passover and the family had no idea it was chometz free. The almond butter adds richness and the zucchini gives it moisture. Make a few batches because it won’t last long.
Recipe type: Dessert
Serves: 8
Ingredients
- 1 cup creamy almond butter
- ⅓ cup pure maple syrup or raw honey
- ¼ cup cocoa powder
- ¼ teaspoon fine ground sea salt or a dash of regular salt
- 1 teaspoon instant coffee granules or instant espresso powder
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups of shredded zucchini, about 2 small ones
- 1 cup chocolate chips
- ½ cup nuts, optional
Instructions
- Preheat oven to 350 degrees. Grease an 8 x 8 or 9 x 9 inch pan. Line the pan with parchment paper if removing as a whole cake (if you are cutting in pieces than it is not necessary).
- In a large bowl combine the almond butter, maple syrup, cocoa powder, salt, instant coffee, egg, vanilla, and baking soda until smooth. Stir in zucchini and chocolate chips and nuts if using.
- Pour into prepared pan and bake until just set and a toothpick comes out clean or with dry crumbs. Do not over bake. For a 9 x 9 inch pan, bake 35- 45 minutes, a smaller pan like an 8 x 8 will need approximately 40 – 50 minutes
i’m looking for nut free desserts. this one sounds amazing. anything i can substitute the almond butter with?
Try applesauce.
thank you!
freezable as is? freezable with apple sauce?
Yes these freeze well. Even with applesauce.