Ingredients:
Dry Ingredients:
2 Cups of Oat Flour
1 Cup of Cacao Powder
1 Cup of Coconut Sugar
2 Tbs of ground Flaxseed
3/4 Cup of Shredded Coconut (Unsweetened)
1/4 Tsp baking powder
1/4 Tsp of salt
Wet Ingredients:
2 Cups of Grated Zucchini
1 Cab of Coconut Milk
3-4 Tablespoons of Date Syrup
Sweet Potato Frosting:
2 Cooked Sweet Potatoes (Small)
1 Cup of Sunflower Seed Butter or other Nut Butter of choice
1/3 Cup of Date Syrup (Maple Syrup or Agave work too)
4 Tablespoons of Cacao Powder
About 1/2 cup of coconut or other plant milk (to desired consistency)
1/2 Tablespoons of Vanilla Extract
Instructions:
1.) Make oat flower from oats in a food processor first if you do not have any. From there, process all dry Ingredients in a food processor, then transfer to a bowl. Preheat Oven to 375 degrees Fahrenheit.
2.) Add your Zucchini to the food processor until grated finely, then add all wet ingredients to your dry ingredients bowl. Stir.
3.) Line two 7-8 inch circular pans with parchment paper. Pour the batter into each pan separating evenly.
4.) Bake for about 45 mins. While Baking, skin two sweet potatoes, cook, and throw into your food processor. Add the rest of your frosting ingredients, and process your frosting.
5.) Once cakes are cooked and cooked down, add a layer of frosting between each cake as you stack them. Frost your cake and add any desired toppings. Drizzle some extra date syrup on top if desired.
Enjoy
