Super Moist Vegan Zucchini Chocolate Cake
Ingredients
- 300 g zucchini
- 200 g dark chocolate
- 100 g vegan butter
- 300 g spelt flour (type 630)
- 2 tsp baking powder
- 30 g cocoa powder
- 130 g sugar (such as fine brown cane sugar)
- a pinch of salt
- 150 g applesauce
- 1 tbsp lemon juice
For the glaze and pan
- 1 tbsp vegan butter (for the glaze)
- Vegan butter, for greasing the pan
Preparation
Wash the zucchini, remove the ends, and grate finely
Place the grated zucchini in a clean kitchen towel and squeeze out the juice
Chop the chocolate coarsely and reserve one third for the glaze
Melt the remaining two-thirds of the chopped chocolate with the vegan butter in a bowl over a hot water bath
Stir until smooth and let cool slightly
Grease a 25 cm loaf pan
Preheat the oven to 180°C conventional (160°C fan)
Mix the spelt flour, baking powder, cocoa powder, sugar, and salt
Gradually stir in the applesauce and lemon juice
Add the lukewarm chocolate mixture and fold in
Mix the grated zucchini into the batter
Pour the batter into the prepared loaf pan
Bake in the preheated oven for about 50 minutes
Check with a toothpick for doneness
Let the cake cool completely in the pan
Melt the reserved chopped chocolate with 1 tbsp vegan butter over a water bath for the glaze
Let the glaze cool for about 15 minutes
Pour the glaze over the cooled cake and spread evenly
Tips
For a fluffier cake, add 1 level teaspoon of baking soda with the baking powder; it is activated by the lemon juice
