Add to my passover recipe box
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.