This ooey-gooey, fudgy chocolate cake recipe showcases the magic of aquafaba, the reserved bean liquid that whips up like a meringue, replacing eggs in baking recipes. It also highlights how veggies can add so much moisture to recipes, such as zucchini in a luscious cake. Since I’ve got zucchinis coming out of my ears right now, this recipe was the perfect, delicious treat for a special summer dinner party in my garden (right next to my zucchini plant no less!). 

Yields 15 servings

Chocolate Zucchini Cake (vegan)
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Ingredients

    Cake 
  • ½ cup aquafaba (reserved liquid from 1 15-oz can of beans)
  • 1 cup coconut palm sugar (or brown sugar)
  • ½ cup dairy-free margarine, soft
  • 1 teaspoon vanilla
  • ½ cup unflavored plant-based milk (i.e., soy, almond, coconut)
  • 1 teaspoon vinegar
  • ¼ cup cocoa powder
  • 1 ¾ cup all purpose flour
  • ½ cup almond, coconut, or pecan meal
  • 1 tablespoon ground flaxseeds
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups shredded zucchini
  • 1 cup dairy-free dark chocolate chips
  • Frosting (optional) 
  • 2 tablespoons dairy-free margarine, soft
  • 1 teaspoon vanilla
  • 2 tablespoons cocoa powder
  • 2 cups powdered sugar
  • 1 tablespoon plant-based milk. 

Instructions

  1. Preheat oven to 350 F.
  2. Add aquafaba (bean liquid) to a large bowl and use an electric mixer to whip until white and stiff (about 2-3 minutes).
  3. Gently stir in coconut palm sugar, margarine, vanilla, plant-based milk, and vinegar.
  4. In a separate bowl, combine cocoa powder, flour, meal, flaxseed, baking powder, baking soda, and cinnamon.
  5. Gradually fold in the dry ingredients into the mixing bowl, gently stirring only to combine ingredients.
  6. Stir in zucchini and chocolate chips gently.
  7. Spray a medium baking dish (11 X 7) with non-stick spray and pour batter into the dish, spreading evenly.
  8. Place in oven and bake for 45-50 minutes, until fork inserted in center comes out clean. Makes a very moist, fudgey cake. Remove from oven and cool. 
  9. To make frosting, mix margarine, vanilla, cocoa powder, powdered sugar, and plant-based milk with an electric mixer in a small bowl until smooth and fluffy. When cake is cool, frost surface.
  10. Slice into 15 squares.

Notes

Nutrition information per serving: 405 kcal, 24g fat, 270g sodium, 113mg potassium, 52g cho, 3g fiber, 30g sugar, 4g pro

7.6.4
23
http://sharonpalmer.com/2016-08-08-chocolate-zucchini-cake-vegan/

 

 

 

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