Chocolate Zucchini Snacking Cake
This is a plant-based cake which uses zucchini for a moist cake and dates for sweetness. It is a must have for a healthier chocolate snack. It is oil-free, non-
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Cooking tools:
- Cake pan
- Cooling rack
- Grater
- Kitchen scale
- Cake tester
- Parchment paper
- Aluminum foil
- Oven
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Kettle
- Toothpick
Ingredients
- 2½ cups (280 g) whole grain flour (I used Red Fife)
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp pure Monkfruit (or 1 cup sugar)
- ¾ cup (108 g) cacao powder
- 1 tbsp apple cider vinegar
- ¼ cup nut butter + ¼ cup water mixture
- ½ cup (120 g) unsweetened apple sauce
- 2 tsp vanilla extract
- 1 cup (237 g) boiling water
- 1½ cups (290 g) graded zucchini, packed
- ½ cup (90 g) nut or seed butter
- 1 cup (280 g) date paste or 1 cup powdered sugar
- ¼ cup (45 g) cacao powder
- ¼ cup (60 g) plant-based milk
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