Double Chocolate Zucchini Cake with Dates Frosting Vegan Gluten Free
Decadence..this is what this cake is. Inspired by ambitiouskitchen.com and foodal.com
Equipment
- round baking tin, 1 large bowl, food processor
Ingredients
- 1 cup shredded zucchini - 1 medium zucchini
- ½ cup nut butter
- ½ cup pure maple syrup
- 1 tbsp flax egg +6 tablespoons water
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- ½ cup palnt-based milk
- 1 cup gluten free oat flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ⅓ cup chocolate chips
To make the frosting
- 1 cup dates (Medjool dates preferably) soaked in hot water for 10 min
- ½ cup hot water
- ¼ cup cocoa powder
- 1 tbsp nut butter
- ¼ tsp salt
Instructions
- Preheat oven at 180°C ( 350°F).
- Prepare a round baking tin lined with parchment paper.
- In a small ball prepare the flax egg ( flax egg + 6 tbsp water ). Set aside for 15 min.
- Squeeze the shredded zucchini of excess moisture.
- In a large bowl mix zucchini, flax egg, nut butter, maple syrup, vanilla extract, apple cider vinegar and milk until well combined.
- Add in the oat flour, cocoa powder, baking soda and salt.Mix well and then fold in chocolate chips.
- Pour batter into prepared baking tin and smooth top.Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean.
- Cool pan, remove cake, place on wire rack.Let it cool completely.
Let's make the frosting:
- In a food processor add the soaked dates and hot water and blend.
- Add cocoa powder, nut butter and salt. Blend.
- Use immediately or keep in the fridge for 5- 7 days.
Finalizing
- Spread frosting over the cake.Sprinkle chocolate chips. Slice and serve.Enjoy!
One reply on “Double Chocolate Zucchini Cake with Dates Frosting”
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