½ cup cassava flour
¼ cup+2 tbsp maple sugar
¼ cup cocoa powder
2 tsp baking powder
1 tsp baking soda
¼ cup+2 tbsp coconut milk
2 tbsp melted coconut oil
½ cup shredded zucchini
In a large bowl, whisk together all dry ingredients.
Add all wet ingredients at once and mix until uniform batter is made.
Pour into 3 6” cake pans or 2 8” cake pans.
Bake for 10-15 at 350 minutes or until toothpick inserted in center comes out clean.
Let cool completely before frosting.
We used a softened jar of Chocolate Spread as filling and frosting!
You can get as creative as you’d like with this part :)