Healthy Chocolate Zucchini Cake (Gluten Free) (Edit recipe)

Make the cake:

1. Preheat oven to 350 degrees F. Line three 6 inch round cake pans with parchment paper and set aside**
2. In a large mixing bowl, combine the dry cake ingredients. This includes the cassava flour, cocoa powder, coconut sugar, cinnamon, baking soda and salt.
3. In a separate bowl, whisk together the wet ingredients. This includes the zucchini, eggs, coconut milk, avocado oil, vanilla and apple cider vinegar.
4. Pour the wet mixture into the dry mixture and stir with a spatula until well combined.
5. Evenly distribute the batter into your lined cake pans. The batter will be thick, so spread it out so that it's touching the side of the pans.
6. Place the cake pans in your oven and bake at 350 degrees for 30 minutes.
7. After baking, remove the cakes from the oven and let them cool for 15 minutes in the cake pans before transferring them to a wire cooling rack. You can run a butter knife along the edges of the cakes to help release them.

Make the frosting:

1. Combine all frosting ingredients in a small sauce pan. Melt over the stove top on low heat, stirring every so often.
2. Once the chocolate has fully melted, remove frosting from stove top and cool in fridge for about an hour to thicken***
3. Frost cooled cake and decorate as desired.