zucchini cake with mango jam


  • 60 g of coconut flour
  • 60 g of almond powder
  • 1 teaspoon of baking soda
  • 1 pinch of salt
  • 3 tablespoon of unsweetened cocoa powder
  • 4 tablespoons coconut oil 
  • 5 tablespoons of date syrup
  • 5 tbs apple sauce (unsweetened)
  • 1 medium grated zucchini (one and a half mugs)

Homemade Super Easy Mango Jam

  • 1 mango
  • 2 tablespoon Chia Seeds
  • 2 tablespoon Agave Syrup (or sweetener of choice)


  1. Preheat the oven to 180° C.
  2. Peel and grate the zucchini, in a stainer squeeze the surplus liquid out.
  3. Mix all the dry ingredients first in a bowl, then add everything else to the mixture. Swiftly stir, because coconut powder loves to absorb a lot of liquid.
  4. Pour into a silicone baking mold and bake in the preheated oven for 25 mins, then let it cool.
  5. In a blender combine the mango and chia seeds until smooth, let it settle for 15 mins then add to your Zucchini Cake and serve immediately.


I like to fill it with jam. Using a long serrated knife and a sawing motion, cut the layer horizontally to make 2 layers. Spread jam over the first layer and insert them together. Then pour the cocoa mixture over the cake.

zucchini cake

enjoy! 🙂

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