Chocolate Cake with Pumpkin Buttercream
Ingredients
- 2 cups white flour
- 3/4 cup cacao powder
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 cup melted coconut oil
- 1 3/4 cups coconut sugar
- 1/2 cup plant-based milk with 1 tsp apple cider vinegar
- 1/4 cup chick pea brine or 1/4 cup apple sauce
- 1/3 cup coconut yogurt or any other plant-based yogurt
- 1 tsp vanilla powder
- 3 cups shredded zucchini
- Chocolate chips
Pumpkin buttercream
- 4 tbsp pumpkin puree
- 1 cup coconut cream
- 3 cups 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 the dry. Do not overmix the batter.
Fold in the zucchini and chocolate chips.
Bake the pans for 35 minutes or until the middle is cooked.
Allow the cake to cool completely
Frost the cake with the pumpkin buttercream
Pumpkin buttercream
Mix together the pumpkin puree, coconut cream, and icing sugar. Place in fridge until ready.
