Chocolate Zucchini Cake
Ingredients
The cake
-
½
cup
aquafaba (reserved liquid from a 15-ounce can of beans)
-
1
cup
coconut palm sugar (or brown sugar)
-
½
cup
dairy-free margarine, melted, cooled
-
1
teaspoon
vanilla
-
½
cup
plant-based milk, plain, unsweetened (i.e., soy, almond, coconut)
-
1
teaspoon
white vinegar
-
¼
cup
cocoa powder, unsweetened
-
1 ¾
cup
all purpose flour
-
½
cup
almond, coconut, or pecan meal
-
1
tablespoon
ground flaxseeds
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
1
teaspoon
cinnamon
-
2
cups
shredded zucchini (about 1 medium-large zucchini)
-
1
cup
dairy-free dark chocolate chips
The frosting
-
2
tablespoons
dairy-free margarine, soft
-
1
teaspoon
vanilla
-
2
tablespoons
cocoa powder, unsweetened
-
2
cups
powdered sugar
-
1–3
tablespoons
plant-based milk, plain, unsweetened
Garnishes (optional)
-
to taste
shaved or finely chopped dairy-free dark chocolate
-
to taste
fresh berries (i.e., strawberries, blueberries, raspberries)
Instructions
- Preheat the oven to 350°F.
- Whip aquafaba and sugar in a large bowl with an electric mixer until stiff.
- Gently stir in melted margarine, vanilla, plant-based milk, and vinegar.
- In another bowl, mix cocoa powder, flour, meal, flaxseed, baking powder, baking soda, and cinnamon.
- Fold the dry ingredients into the wet mixture until just combined.
- Gently stir in shredded zucchini and chocolate chips.
- Pour the batter into a greased 9 x 13-inch baking dish and spread evenly.
- Bake for about 50 minutes, or until a fork inserted in the center comes out clean.
- Let the cake cool before making the frosting.
- For the frosting, whip margarine, vanilla, cocoa powder, and powdered sugar with plant-based milk until creamy.
- Frost the cooled cake and garnish with chocolate and berries as desired.
- Slice into 15 squares.
Nutrition Facts (estimated)
Servings
15
Calories
331
Total fat
14g
Total carbohydrates
49g
Total protein
4g
Sodium
207mg
Cholesterol
0mg
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