Chocolate Zucchini Snacking Cake
by Cathy ConnallyThis is a plant-based cake which uses zucchini for a moist cake and dates for sweetness. It is a must have for a healthier chocolate snack. It is oil-free, non-dairy and uses whole grain flour for protein and texture. It is easy to make and is a hit at a party or any day of the week.
Chocolate Zucchini Snacking Cake
Rated 5 stars by 1 users
Category
dessert
Servings
9
Prep Time
40 minutes
Cook Time
50 minutes
Calories
236
This is a plant-based cake which uses zucchini for a moist cake and dates for sweetness. It is a must have for a healthier chocolate snack. It is oil-free, non-dairy and uses whole grain flour for protein and texture. It is easy to make and is a hit at a party or any day of the week.
Flavours: Deep chocolatey flavour with dates providing just the right amount of sweetness and moist from the zucchini.
Benefits:With no oil, sugar or dairy, this cake has 40% fewer calories, is low fat and has just under 50% less sugar than a traditional version. There is even a healthy dose of fiber.
Author:
Cathy Connally
Ingredients
- 2½ cups (280 g) whole grain flour (I used Red Fife)
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp pure Monkfruit (or 1 cup sugar)
- ¾ cup (108 g) cacao powder
-
1 tbsp apple cider vinegar
- ¼ cup nut butter + ¼ cup water mixture
- ½ cup (120 g) unsweetened apple sauce
- 2 tsp vanilla extract
- 1 cup (237 g) boiling water
- 1½ cups (290 g) graded zucchini, packed
- ½ cup (90 g) nut or seed butter
- 1 cup (280 g) date paste or 1 cup powdered sugar
- ¼ cup (45 g) cacao powder
- ¼ cup (60 g) plant-based milk
Cake
Ganache
Directions
Cake
- Preheat oven to 350° (177°C). Place parchment paper into pan. Set aside.
- In a large bowl, whisk the flour, baking powder, baking soda, cacao powder and Monkfruit or sugar. Set aside.
In a second bowl, mix the vinegar, apple sauce, nut butter, water mixture and vanilla extract together. Add the boiling water and mix thoroughly. Fold in the grated zucchini.
Add the dry ingredients into the wet ingredients and mix until there are no dry spots, but do not overmix.
- Use a spatula to put the batter into the pan and smooth it. Place in the oven and bake for 40-45 minutes. Test the middle at 40 minutes with a chopstick or toothpick and bake covered for up to 5-10 more minutes if it is not done yet. Remove from oven and cool on wire rack for 30 minutes.
Ganache
Combine all ingredients in a mixing bowl. If it is too thick to spread, add 1-2 tbsp of water. Set aside.
Assembly
When the cake is cooled, spread the ganache over the cake evenly. Add other decorations such as flowers or sprinkles as desired. Cut into 9-12 pieces and serve.
Recipe Note
Equipment: Mixing bowls, 8” (20 cm) or 9” (23 cm) square pan, parchment paper, whisk, silicone spatula and wire rack
Nutrition
Calories 236, Fat 4.4 grams, Saturated Fat 2.3 grams, Carbs 52.7 grams, Sugar 17.7 grams, Fiber 11.5 grams, Protein 8.8 grams, Sodium 82 milligrams