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.
- 1/3 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.
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
Make pumpkin buttercream: 4 t of pumpkin puree, 1 cup of coconut cream, 3 cups of icing sugar. Mix together and place in fridge until ready