This cake is really delicious. It does not have much fat for a cake. 85% cocoa chocolate is considered much healthier than regular chocolate and it gives a rich flavor to this cake.




You can add more sugar if you prefer a sweeter cake.

STEP 1 Preheat oven to 180°C/360°F. Spray a loaf pan - approx 24cm x 13cm (10” x 5”) - with light olive oil.

100 g Lindt 85% cocoa chocolate
1 tablespoon light olive oil

STEP 2 Put boiling water into a saucepan.

Break chocolate up and place chocolate and oil into a dish that can sit safely on top of the saucepan. Stir regularly until chocolate has melted and merged with the oil. Remove from the saucepan.

½ cup brown rice flour
½ cup white plain flour
½ cup almond meal
1 teaspoon baking powder
1 teaspoon bi carbonate of soda
¼ cup cocoa powder (do not use sweetened cocoa)

STEP 3 Sift the above ingredients and combine well in a bowl.

2/3 cup raw sugar
2 large eggs

STEP 4 In a large bowl, beat the eggs and sugar until it is very thick and creamy – similar to meringue consistency. This can take approx 2 to 4 minutes.

¼ cup cranberry juice
1 teaspoon vanilla essence or vanilla bean paste
300g zucchini, grated
1 cup slivered almonds (optional)

STEP 5 Add the dry ingredients and the juice, vanilla and zucchini to the egg mixture and mix very gently until it is combined. A wooden mixing spoon works well.



STEP 6 Pour mixture into loaf pan and cook for between 45 and 60 minutes approx.

You will need to check whether the cake is cooked through with a metal skewer from 40 mins onwards. Because this is a very moist cake, it does take a while to cook. Do not be tempted to cook it on a higher temperature. The outside will burn and the cake will not be cooked.



When cooked, take cake out of oven and allow it to cool in the pan for 5 minutes then turn onto a cooling tray to cool.

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