Chocolate Zucchini Cake
Ingredients
The cake
-
1
tablespoon
ground flaxseed
-
3
tablespoons
water
-
2
teaspoons
apple cider vinegar
-
1
cup
almond milk
-
2
cups
all-purpose flour
-
⅓
cup
cocoa powder
-
1
tablespoon
baking powder
-
1
teaspoon
baking soda
-
½
teaspoon
sea salt
-
¼
cup
coconut oil
-
⅔
cup
maple syrup
-
1
teaspoon
vanilla extract
-
1¼
cups
finely shredded unpeeled zucchini
Matcha Cashew Frosting
-
1¼
cups
raw cashews
-
¼
cup
almond milk
-
¼
cup
powdered sugar
-
2
tablespoons
solid coconut oil
-
1
teaspoon
vanilla extract
-
¼ to ½
teaspoon
matcha tea powder
-
¼
teaspoon
sea salt
Instructions
- Preheat the oven to 350°F and grease a 9x13-inch baking dish with coconut oil.
- In a small bowl, mix ground flaxseed with water and set aside to thicken.
- Stir apple cider vinegar into almond milk and set aside.
- In a large bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
- In a medium bowl, whisk together the flaxseed mixture, almond milk/vinegar mixture, coconut oil, maple syrup, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir until just combined, then fold in the zucchini.
- Pour the batter into the baking dish and bake for 30 to 35 minutes until the top springs back.
- Cool completely before frosting.
- To make the frosting, blend cashews, almond milk, powdered sugar, coconut oil, vanilla, matcha, and sea salt until smooth.
- Chill the frosting until ready to use.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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