Vegan Chocolate Pumpkin Zucchini Cakes
Ingredients
- 1/3 cup organic buckwheat flour
- 1/4 cup pumpkin purée
- 1 scoop of high performance nutrition vegan chocolate protein powder
- 1 small zucchini
- 1 vegan neatfoods egg
- 1/2 teaspoon baking powder
- Cashew milk to consistency
Toppings
- Raspberries
- Trader Joe's raw smooth almond butter
- Trader Joe's unsweetened shredded coconut
- Square Organics vegan chocolate coated crunch bar
Preparation
Grate and strain the zucchini to remove excess water.
Mix the dry ingredients together: buckwheat flour, vegan chocolate protein powder, and baking powder.
In a separate bowl, combine the pumpkin purée and vegan egg.
Add cashew milk to the wet ingredients to reach the desired batter consistency.
Fold the strained zucchini into the batter mixture.
Cook the batter on a preheated skillet over medium heat until golden brown on both sides, or bake in a preheated oven at 180°C until cooked through.
Top with raspberries, almond butter, shredded coconut, and chocolate crunch bar.
