Mel Christensen

Mel Christensen

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Chocolate & Zucchini Fudgecake - Sugar Free, Gluten Free, *Dairy Free option, **Nut Free Option

Chocolate Zucchini Cake

Fudgy Chocolate Zucchini Cake

Sugar Free, Gluten Free, *Dairy Free option, **Nut Free Option


Dry Ingredients:

  • 300g (2 ½ cups) buckwheat flour
  • 60g (¾ cup) unsweetened cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. pink Himalayan or sea salt
  • 125g (2/3 cup) Natvia (You could use another natural sweetener such as coconut sugar or rice malt syrup if you prefer)


Wet Ingredients:

  • 450g (3 cups) finely shredded zucchini (if you are not using a Thermomix and don’t want the zucchini to be visible in the cake you are better to blend the zucchini in a food processor until smooth)
  • 150g (2/3 cup) almond butter, (for nut free option you can instead use **soft butter or *coconut oil)
  • 100g (½ cup) coconut oil, gently melted
  • 2 eggs, room temp.
  • 1 teaspoon vanilla extract
  • 120g (½ cup) plain Greek yogurt (for dairy free replace with coconut cream)
  • 60ml (¼ cup) water


  1. Preheat oven to 160C
  2. Sift together dry ingredients in a bowl. (TM – throw into TM bowl and blend 10 sec / Speed 5)
  3. Put the dry ingredients to a stand mixer, add wet ingredients and blend until well combined. (TM – Simply add wet ingredients to TM bowl and blend 10 sec / speed 5, scrape and repeat. If mix is not blending properly simply add a little more water, scrape and blend a further 10 sec / Speed 5.)
  4. Grease the bottom and sides of a large cake tin (mine is a nice deep 26cm x 21 cm silicone tray) with coconut oil, or nonstick cooking spr
  5. Spread the batter into the prepared dish and level off the top with a wet spatula.
  6. Bake for 50 – 60 mins or until skewer comes out clean.
  7. Allow to cool 10 – 15 minutes before slicing and serving. For best results top with my yummy Chocolate Coconut Ganache icing (See Below for recipe.)



Chocolate Coconut Ganache Icing



  • 90g Stevia-sweetened  dark chocolate – pre-melted if not using TM method. ( I used
  • 75g Coconut oil
  • 75g rice malt syrup (or pure maple syrup)
  • 50g high quality cacao/cocoa powder
  • 220g refrigerated (overnight) thick coconut cream (you will  need a whole 400g can of refrigerated good quality coconut cream as you will only be using the thick stuff from the top. I like Kara or Aroy D brands from my local Asian supermarket.)
  • ½ tsp. vanilla extract



  1. Refrigerate your can of coconut cream and remove the top, thicker part.  (Keep the rest for your next smoothie!)
  2. Combine all ingredients in the bowl of a stand mixer and beat on low for about 30 seconds.
  3. Scrape down sides of bowl and continue beating on high until the frosting is fluffy and thickened. (If your icing is looking separated or curdled a great way to fix this is by getting a stick mixer into it to get it back to a nice thick smooth buttery consistency.)
  4. Spread your icing over the top of your cake using a spatula or heated pallet knife. Decorate as desired and enjoy!!


TM Directions (for best results!)

  1. Place chocolate squares into TM bowl  – 10 sec /speed 8
  2. Add coconut oil and heat 2 mins/50C/speed 3
  3. Add remaining ingredients and and combine 10 sec / speed 3, scrape bowl and mix a further 10 sec / speed 6 or until smooth and light
  4. Place first cake layer on serving dish, cover with a 1-2cm layer of the icing.  Place the second cake in top and use the rest of the icing to coat entire cake.
  5. Decorate as desired and enjoy!! (Strawberries or raspberries work really well with chocolate  – of course!)