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Carrot, Coconut and Zucchini Cake

This cake is loaded with veggies! Yep, veggies!!! The zucchini and carrots in this cake make it so moist and fluffy! It isn't super sweet so it makes for a great breakfast or afternoon snack! Cake plus veggies? Sign me up!


1 cup gluten free all-purpose flour

1 cup gluten free oat flour

3/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 tablespoons flax seed meal + 6 tablespoons water

1 cup coconut sugar

1 1/4 cup unsweetened shredded coconut, plus more for topping

1 teaspoon vanilla extract

1/2 cup avocado oil

1 cup grated carrots

1 cup grated zucchini

Non-stick baking spray (coconut oil or avocado oil)

Method of Preparation:

Preheat oven to 350 degrees F. Spray an 8X8-inch square baking dish with non-stick baking spray.

In a small bowl stir together the flax and water and set aside.

In a medium bowl whisk together the flour, oat flour, baking soda, salt, coconut sugar and shredded coconut.

Add the flax egg once it resembles the consistency of egg whites. Next add the vanilla, avocado oil, carrots and zucchini. Stir together until thoroughly combines.

Spread the batter evenly into the prepared pan and sprinkle with a few tablespoons of shredded coconut. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean and the edges are golden brown.


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