Zucchini Chocolate Cake
Ingredients
The cake
-
1½
cups
milk
-
1
teaspoon
vinegar
-
3
cups
oat flour
-
⅔
cup
cocoa powder
-
2
tablespoons
arrowroot powder
-
1
teaspoon
baking soda
-
1½
teaspoons
baking powder
-
1¼
cups
brown sugar
-
1½
cups
unsweetened applesauce
-
½
cup
zucchini, shredded
The frosting
Instructions
- Preheat the oven to 180°C (350°F) and grease two 8-inch cake pans.
- Mix the milk and vinegar in a bowl and let it sit to curdle.
- In a large bowl, combine the dry ingredients: oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda.
- In a separate bowl, whisk together the curdled milk, brown sugar, and applesauce.
- Combine the wet and dry ingredients until just mixed, then fold in the shredded zucchini.
- Distribute the batter evenly between the two prepared cake pans.
- Bake for 35-40 minutes, or until a skewer comes out mostly clean.
- Allow the cakes to cool completely before frosting and serving.
Nutrition Facts (estimated)
Servings
12
Calories
169
Total fat
4g
Total carbohydrates
29g
Total protein
6g
Sodium
164mg
Cholesterol
0mg
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