Chocolate Zucchini Cake.
Chocolate Zucchini Cake. This delectable dessert combines the classic flavors of chocolate with the added nutritional benefit of zucchini.
Ingredients
- 1 1/2 cups 180g milk of your choice
- 1 teaspoon vinegar
- 3 cups 360g oat flour
- 2/3 cup 60g cocoa powder
- 2 tablespoons arrowroot powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 1/4 cups 250g brown sugar
- 1 1/2 cups 340g unsweetened applesauce
- 1/2 cup 75g shredded zucchini
- 1 cup 225g chocolate frosting
Instructions
- Preheat the oven to 180°C (350°F). Grease two 8-inch cake pans and set them aside.
- In a bowl, whisk together the milk and vinegar. Let it sit for a few minutes to curdle.
- In a large mixing bowl, combine the oat flour, cocoa powder, arrowroot powder, baking powder, and baking soda. Mix well.
- In a separate bowl, whisk together the curdled milk mixture, brown sugar, and unsweetened applesauce.
- Combine the wet ingredients with the dry ingredients and mix until well combined.
- Fold in the shredded zucchini.
- Divide the batter evenly between the prepared cake pans.
- Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
- Remove the cakes from the oven and let them cool completely in the pans.
- Once cooled, frost the cakes with chocolate frosting.
- Layer the cakes and slice to serve. Enjoy!
Notes
Feel free to add chopped nuts or chocolate chips to the batter for extra texture and flavor.
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
Store any leftover cake in an airtight container in the refrigerator for up to 3-4 days.
