Dairy and Sugar-Free Zucchini Cake ♥ With Homemade Raw Mango Jam

zucchini cake with mango jam


  • 60 g of coconut flour

  • 60 g of almond powder

  • 1 teaspoon of baking soda

  • 1 pinch of salt

  • 3 tablespoon of unsweetened cocoa powder

  • 4 tablespoons coconut oil 

  • 5 tablespoons of date syrup

  • 5 tbs apple sauce (unsweetened)

  • 1 medium grated zucchini (one and a half mugs)

Homemade Super Easy Mango Jam

  • 1 mango

  • 2 tablespoon Chia Seeds

  • 2 tablespoon Agave Syrup (or sweetener of choice)



  1. Preheat the oven to 180° C.

  2. Peel and grate the zucchini, in a stainer squeeze the surplus liquid out.

  3. Mix all the dry ingredients first in a bowl, then add everything else to the mixture. Swiftly stir, because coconut powder loves to absorb a lot of liquid.

  4. Pour into a silicone baking mold and bake in the preheated oven for 25 mins, then let it cool.

  5. In a blender combine the mango and chia seeds until smooth, let it settle for 15 mins then add to your Zucchini Cake and serve immediately.



I like to fill it with jam. Using a long serrated knife and a sawing motion, cut the layer horizontally to make 2 layers. Spread jam over the first layer and insert them together. Then pour the cocoa mixture over the cake.

zucchini cake


Enjoy! :)