Chocolate Zucchini Cake with Wild Blueberry Frosting
Ingredients
Cake
- 2 cups white flour (spelt can be substituted)
- 3/4 cup cacao powder
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 cup melted coconut oil or neutral oil
- 1 3/4 cups coconut sugar
- 1/2 cup plant-based milk mixed with 1 teaspoon apple cider vinegar
- 1 flax egg
- 1/3 cup coconut yogurt or other plant-based yogurt
- 1 teaspoon vanilla powder
- 3 cups shredded zucchini (about 3 small to medium zucchinis)
- 1 cup chocolate chunks or chips
Frosting
- 1 can coconut cream, refrigerated
- 1 cup wild blueberries, cooked and strained
- 2 tablespoons powdered sugar
Preparation
Cake
Preheat oven to 350°F and spray two circular springform pans with non-stick spray
Mix dry ingredients in one bowl and wet ingredients in another bowl
Slowly add wet ingredients to dry ingredients, mixing until just combined without overmixing
Fold in shredded zucchini
Pour batter into prepared pans and bake for 35 minutes or until a toothpick inserted in the center comes out clean
Frosting
Cook wild blueberries in a small saucepan for a few minutes until softened, then strain to remove excess liquid
In a mixing bowl, combine the strained blueberries, refrigerated coconut cream, and powdered sugar
Blend until smooth and creamy
Once the cake has cooled completely, frost the cake with the blueberry frosting
Tips
Dress up the cake with fresh fruits, aqua faba meringues, and edible flowers for a special occasion
