PSA: Father’s Day!

Coconut Chocolate Cake

I can still remember the first time I had chocolate and zucchini brownies, my sister made them for a family function and they were bloody tasty (not that I would admit it to her! 😉).

This is my version as a cake using coconut flour, flakes and oil to sweeten the cake up naturally.

Father’s Day on Sunday presents the perfect opportunity to get your family to eat vegan – I promise they won’t even notice!

I want my kids to have a healthy relationship with food and understand bringing them up without any exposure to sugar would be crazy, so when I cook at home I try and add vegetables to traditionally sweet things, this recipe is the perfect example and uses zucchini to achieve a moist texture and avocado to get the mousse really creamy.

I have used the Pacific Organic’s range throughout this recipe!



1 cup coconut flour

1 cup regular flour

½ cup coconut flakes

½ cup cocoa powder

½ cup coconut sugar (if you don’t have coconut sugar, brown sugar will work too)

½ teaspoon of baking powder

1 teaspoon of salt


2 zucchinis, grated

1 cup of Almond Milk (I’ve used the Inside Out brand)

½ cup melted coconut oil

½ cup coconut cream

1 teaspoon of vanilla bean paste (I’ve used the Queen Organic brand)

Coconut oil spray (olive oil is fine too!)

Mousse recipe

2 ripe avocados

1 tablespoon of cocoa

2 tablespoons of maple syrup

1 teaspoon of salt

½ cup coconut cream

200g dark chocolate, melted and cooled (I’ve used Lindt 78% Cocoa)

1 teaspoon of vanilla bean paste (I’ve used the Queen Organic brand again)

Coconut flakes and fresh raspberries to serve


  1. In a medium size bowl, combine all of the dry ingredients, stir until well combined
  2. Melt the coconut oil in a large glass bowl, add the remaining wet ingredients, except the zucchini and stir well. Once well combined, add zucchini
  3. Pour dry mix over the zucchini slowly incorporating until the dry mix is done. You should have a really thick batter, this is how it’s meant to look (it’s quite a dense cake)
  4. Spray two bread loaf tins (or one large brownie tray) and spread the mixture evenly between two trays, using the back of a spatula to ensure the mixture is level
  5. Bake for 25 – 30 minutes (depending on the thickness and size of your tray, it may take longer)
  6. Turn both cakes onto a wire rack and allow to cool completely
  7. When the cakes are cool, combine all of the mousse ingredients in a food processor and blend until smooth, scraping down sides if needed with a spatula, this will take about 45-60 seconds
  8. Place 1 cake on a serving tray (if you’ve used one tray, skip this step!) and spread icing on the first layer, add the additional layer, ice again and garnish with coconut flakes and fresh raspberries

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