Decadent Chocolate Zucchini Cake
This chocolate cake combines the richness of cacao with the surprising addition of zucchini for a moist and delectable, vegan, and gluten-free dessert.
Equipment
- 1 Vegetable Grader
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 7-inch silicone cake mold
- 1 Baking Pan/Sheet
Ingredients
Cake Ingredients:
- 2 Cups Grated Zucchini
- 1/4 Cup Unsweetened Cacao Powder Can use Cocoa.
- 1/2 Cup Maple Syrup
- 1/3 Cup Unsweetened Applesauce
- 1 tsp Lemon Juice
- 2 tsp Balsamic Vinegar
- 2 Cups Gluten Free Oat Flour
- 1 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 2 tsp Pure Vanilla Extract or Powder
Instructions
Instructions:
- Preheat your oven to 350°F (175°C). Prepare a 7-inch round cake mold on baking pan/sheet.
- In a large mixing bowl, combine grated zucchini, lemon juice, balsamic vinegar, cacao or cocoa powder, pure maple syrup, unsweetened applesauce, and vanilla extract. Mix well to combine.
- In a separate bowl, mix oat flour baking powder and baking soda.
- Gradually add the dry mixture to the zucchini mixture, stirring until well combined.
- Pour the batter into your prepared cake mold and bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool for about 10 minutes in the pan, then transfer it to a wire rack to cool completely.
- Dust with Vanilla Powder. Cut slices and garish with our Plant based whipped cream. Now the best part Enjoy!
Notes
Total estimated calories for the entire cake batter: Around 1,745 calories
If you cut the cake into 12 slices, each slice would approximately contain around 145 calories.
However, these are approximate estimations and may vary depending on the precise measurements and serving sizes.