Chocolate Zucchini Layer Cake with Matcha Cream Cheese frosting {gluten-free}
from: Bojon Gourmet
“Cake usually doesn’t have much in the way of nutritional value.
But this cake has a whole pound of zucchini in it, and loads of whole grain sorghum flour, so it’s basically health food. “
“Cake tends to be dry and overly sweet.
But this one gets moisture from the aforementioned shredded zucchini along with sunflower oil and brown sugar, with plenty of cocoa powder cutting the sweetness.”
“The matcha/chocolate combo was inspired by some über-tasty cupcakes Sarah made for a dessert-themed birthday party over a year ago. They sparked a flavor obsession that’s still going strong, from Matcha Mint Chip Ice Cream, to Matcha Mint Grasshopper Pie, to hot fudge-topped matcha ice cream from my favorite SF ice cream shop, to Sarah’s matcha chocolate chunk rice krispie treats. And this cake, which, even though I tested approximately 1 billion times, I still want to eat. A lot.”
RECIPE HERE:
