Vegan Chocolate Zucchini Cake
Ingredients
- 2 cups spelt flour
- 1/2 cup brown sugar
- 1/3 cup cacao powder
- 1.5 tbsp espresso powder (or 1 tsp cinnamon)
- 1 tbsp baking powder
- 1 tsp baking soda
- 0.7oz (20g) dark chocolate, chopped
- 1 cup zucchini, finely shredded
- 1 cup vegan yogurt
- 1/2 cup vegetable oil
- 1 tbsp apple cider vinegar
- coating:
- 3.5oz (100g) dark chocolate
Preparation
Place the 7 dry ingredients in a mixing bowl and combine
Place the wet ingredients in a separate bowl and whisk together
Combine wet with dry ingredients with a spatula until you have a smooth mixture (don’t over mix)
Preheat the oven to 350°f (175°c) and line a loaf pan with parchment paper
Scoop the batter into the pan and carefully even out with a spoon
Place in the oven for 50-55 minutes until a toothpick inserted comes out clean
Place on a cooling rack and let cool down completely
Melt your chocolate over a water bath and spread over the cake, let cool down completely until the chocolate is firm before slicing
