500ml grated zucchini (measure by volume in a measuring jug, but it's about 2 medium zucchini; if using 1 overgrown one, peel first and take out seeds)
For the frosting
200g gluten/dairy free dark chocolate, chopped
100ml lactose free double cream
Heat the oven to 180C/160C fan/gas 4. In a large bowl, combine the gluten free flour, cocoa powder, mixed spice and 1 tsp salt. In another bowl, combine the olive oil, sugar, eggs, vanilla essence and grated zucchini. Mix the dry and wet mixture until just combined. Line a 24cm cake tin with greaseproof paper, then pour in your mixture. Bake for about 40-50 mins, or until a knife inserted into the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack and leave to cool.
To make the frosting, place the gluten/dairy free chocolate in a bowl and bring lactose free cream to the boil in a saucepan. Pour the hot lactose free cream over the gluten/dairy free chocolate and stir until completely smooth and melted. Leave the frosting to cool slightly and thicken, then spread it over the cake so it’s covered and the frosting starts to drip down the sides.