RECIPE: Vegan Paleo Sugar Free Chocolate Cake

I am making this cake weekly around here. It’s a constant source of sweet joy! There is nothing unhealthy about it, so it’s my guilt free answer to my love for dessert or a sweet midday snack.

My favorite way to eat a piece is with a dollop of Coconut Cream scooped straight out of the can and a few organic blueberries or Harry’s Strawberries on top, and when I’m feeling extra extra I sprinkle a few additional Lily’s baking chips on the pile.

Vegan Paleo Sugar Free Chocolate Cake

Satisfy your sweet tooth but keep it low glycemic with this yummy chocolate cake recipe made from Zucchini & Avocado!
Yield: 8


Mix these Dry Ingredients First

Next Mix these Wet Ingredients

Add in the Dry Ingredient Mixture and then add

  • Cup Grated Zucchini After manually grating a few Zucchini's, I bought and now use a food processor for this step. #worthit
  • 1 cup Sugar Free Chocolate Chips I use Lilly's (it has Stevia)


  • Preheat oven to 350°. Line a loaf pan with parchment paper and grease with cooking spray.

Dry Ingredients

  • In a large bowl, whisk together 1 cup of almond flour, ½ cup cocoa powder, 1 tsp baking powder, 1 tsp cinnamon, and ½ tsp salt.

Wet Ingredients

  • In the mixer, mix together ½ cup avocado, 1 cup sugar, 2 Neat Eggs, and 1 tsp vanilla. Add 1¼ cup zucchini, then add flour mixture. Fold in chocolate chips.


  • Transfer batter to prepared pan and bake until a toothpick inserted into the center comes out clean, about 1 hour. 
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