⏱ Prep time: 20 min
🔥 Cook time: 35–45 min
🍽 Servings: 1 loaf / 8 servings
🌾 Gluten-free • 🌱 Vegan
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This gluten-free chocolate fudge cake is rich, intense, and incredibly moist. Zucchini creates a soft texture without adding vegetable flavor, while sorghum flour gives depth and richness.
This recipe combines sorghum flour with our Cannelle tapioca starch, and guar gum helping create a soft and structured texture.
INGREDIENTS
Dry ingredients
90 g of Cannelle sorghum flour
90 g of oat flour
70 g of Cannelle tapioca starch
300 to 400 g of dark chocolate for dessert
100 g of unrefined brown sugar
10 g of baking soda
5 g of Cannelle guar gum (optional)
Wet ingredients
1 small zucchini (the zucchini must be well pressed once grated)
50 ml of vegetable oil
60 ml of plant-based milk (rice or other)
2 tbsp of apple cider vinegar
1 tbsp of flax seeds
100 g of melted dark chocolate
1 tbsp of butter, ghee, or neutral oil
Decoration
crushed almonds
fleur de sel
chocolate shavings
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PREPARATION
1. Prepare the liquids
Mix the plant milk and apple cider vinegar in a glass.
Let sit for about 10 minutes.
2. Mix dry ingredients
In a large bowl, combine sorghum flour, oat flour, Cannelle tapioca starch, baking soda, guar gum, and sugar.
3. Melt the chocolate
Gently melt the chocolate with the butter, ghee, or oil.
4. Prepare the zucchini
Grate the zucchini and squeeze out as much moisture as possible.
5. Combine wet ingredients
Add the milk mixture, flax seeds, and melted chocolate to the zucchini.
6. Make the batter
Gradually incorporate the dry ingredients into the wet ingredients until smooth.
7. Transfer to the pan
Pour into a lined loaf pan.
8. Bake
Bake at 350°F (180°C) for 35–45 minutes, depending on desired texture.
9. Cool
Let cool before unmolding.
10. Decorate
Top with sea salt flakes, crushed almonds, and chocolate shavings before serving.
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CANNELLE TIP
– Squeeze the zucchini well: it should add moisture, not excess water.
– For an extra gooey center, remove the cake while the middle is still slightly soft.
– Add chocolate chunks to the batter before baking for more texture and richness.
– Let cool completely before slicing for a denser fudge texture.