Chocolate Cake with Blueberry Infused Coconut Frosting
Ingredients
- 2 cups of white flour. you could use spelt as well here
- 3/4 cup of cacao powder. .
- 2 t of baking soda.
- 1/2 tsp of baking powder.
- 1 cup of melted coconut oil or neutral oil. .
- 1 3/4 cup of coconut sugar.
- 1 flax “egg”/vegan egg replacer.
- 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. .
- 1 cup of vegan chocolate chunk pieces or chips.
- 4. fold in the zucchini.
- wild blueberry frosting
- 1 can of coconut cream, refrigerated.
- 2 t of powdered sugar.
- 1 cup of wild blueberries
- cooked for a few minutes and then strained. Add to bowl with coconut cream
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
Bake the pans for 35 minutes or until the middle is cooked
Wild blueberry frosting
Blend until combined and creamy
Frost cooled cake
