Vegan Chocolate Zucchini Cake
Ingredients
The cake
-
1
cup
oat flour
-
1 ¼
cups
cane sugar
-
¾
cup
cocoa powder
-
1
tablespoon
baking powder
-
½
teaspoon
sea salt
-
1
cup
lite coconut milk
-
¾
cup
dairy-free chocolate chips
-
¾
cup
grated zucchini
-
2
tablespoons
apple cider vinegar
Optional toppings
-
to taste
Vegan cream cheese frosting
-
to taste
Vegan chocolate frosting
-
to taste
Dairy-free whipped cream
-
to taste
Sprinkles
-
to taste
Shaved chocolate
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the dry ingredients in a bowl to eliminate clumps.
- Blend the wet ingredients together until smooth.
- Combine the wet and dry mixtures without over-blending.
- Pour the batter into a prepared pan.
- Bake for 40-45 minutes, checking for doneness with a toothpick.
- Allow the cake to cool completely before frosting or serving.
Nutrition Facts (estimated)
Servings
16
Calories
171
Total fat
6g
Total carbohydrates
30g
Total protein
3g
Sodium
70mg
Cholesterol
1mg
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