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No Nut Chocolate Cake

Rich & Delicious


A yummy, decadent, chocoaltey, coconutty cake with a hint of baking spices.





1½ Cup Navitas Organics Lucuma Powder
3½ Cup peeled Zucchini
2½ Cup Coconut Flour*
½ Cup Coconut Oil
¼ Cup Navitas Organics Chia Seeds
⅓ Cup Navitas Organics Cacao Powder (+ ¼ Cup divided)
1 tsp Vanilla Extract
2 tsp Cinnamon, nutmeg, cloves, coriander  (divided)
1 Cup Coconut Fruit
2 Tbsp Lemon Juice
Water or Coconut Water (if icing is too thick)



take coconut flakes and blend in blender until fine like flour – be careful as too much blending will cause it to stick together


Process zucchini, coconut flour, 1 cup lucuma, 1/3 cup cacao, chia seeds, vanilla extract and 1/2 tsp. of each spice in a food processor. Line a square pan with plastic wrap and then put the mixture into the pan. Freeze for about 1 hour.


Blend coconut fruit, 1/2 cup lucuma, lemon juice, 1/4 cup cacao, 1/2 tsp. of each spice and water/coconut water as needed. Add 1/2 cup coconut oil last. Lay out the icing onto a flat sheet and place in freezer for up to 30 minutes until the icing holds well and will ice the cake smoothly.


Remove cake and icing from the freezer. Remove the cake from the pan by lifting the plastic wrap and cake together at once and then peel off the plastic wrap. Put the cake on a place and ice the cake. You can just eat the cake without the icing and it is more like a pound cake. You can also put the cake batter in 2 round pans and place icing between the layers. Sprinkle the icing with coconut or cacao nibs or dust very lightly with cacao powder. Return finished cake to freezer. Remove from freezer 10 to 15 minutes before serving.

Makes: 1 cake

Submitted by: Chris Gay