Chocolate Cake with Pumpkin Buttercream
Ingredients
- 2 cups of white flour
- 3/4 cup of cacao powder
- 2 t of baking soda
- 1/2 tsp of baking powder
- 1 cup of melted coconut oil
- 1 3/4 cup of coconut sugar
- 1/2 cup of plantbased milk with 1 tsp of apple cider vinegar
- 1/4 cup of chick pea brine, mixed until a little foamy or 1/4 cup of apple sauce
- 1/3 cup of coconut yogurt or any other plant based yogurt
- 1 tsp of vanilla powder
- 3 cups of shredded zucchini - I used three small to medium zucchinis
Pumpkin buttercream
- 4 T of pumpkin puree
- 1 cup of coconut cream
- 3 cups of icing sugar
Preparation
Preheat oven to 350F. Spray two circular spring foam pans and set aside
Mix all the dry ingredients together in a bowl. Mix all the wet ingredients in another bowl
Slowly add all the wet ingredients into dry. I don’t overmix the batter
Fold in the zucchini and chocolate chips
Bake the pans for 35 minutes or until the middle is cooked
Buttercream
Mix together the pumpkin puree, coconut cream, and icing sugar
Place in fridge until ready
Tips
Enjoy!
