Description
A moist and fluffy vegan chocolate cake made with zucchini, perfect for satisfying your sweet tooth while keeping it plant-based.
Ingredients
Scale
- 1 cup grated courgette (zucchini)
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1/2 cup plant-based milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, mix the grated courgette, almond flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the maple syrup, melted coconut oil, plant-based milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Pour the batter into the prepared cake pan.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
Grate the zucchini finely and squeeze out excess moisture for best results. Can be enjoyed with vegan ice cream, fresh berries, or coconut whipped cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg