Chocolate Ice Cream Cake with Almond

Butter Swirl

prep time: 15 minutes, plus time to churn ice cream and freeze
cake overnight cook time: 35 minutes yield: one 8-inch four-layer
cake (18 servings)

cake

3 cups blanched almond flour (or 1 cup coconut flour
if nut-free)
¾ cup unsweetened cocoa powder
1 teaspoon ground cinnamon (optional)
1 teaspoon baking soda
½ teaspoon fine sea salt
6 large eggs (12 eggs if using coconut flour)
1 cup Swerve confectioners’-style sweetener or
equivalent amount of liquid or powdered sweetener
(see here)
1 tablespoon unsalted butter (or coconut oil if dairy-
free), melted but not hot
3 tablespoons unsweetened cashew milk (or full-fat
coconut milk if nut-free) (½ cup milk if using coconut
flour)
1 teaspoon vanilla extract or other extract of choice,
such as raspberry
1½ cups grated zucchini