It’s been a while since we have gone perusing the interwebs for a delicious recipe. After the food monsoon that was Thanksgiving, we have ironically found ourselves back in love with everything edible–and just in time for Christmas. Instead grossing people out by offering them fruit cake, how about you gross them out with something far more delicious!
Poached from the cooking journey of Namely Mary, this Vegan friendly Chocolate Zucchini cake recipe is guaranteed to change Santa’s mind about putting coal in your stocking.
Chocolate Zucchini Cake.↓
• 2 ½ cups regular all-purpose flour, unsifted
• ½ cup potato starch
• ½ cup cocoa
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• ¾ cup soft vegan butter (aka, Earth Balance)
• 2 cups sugar
• 1 15 oz can chickpeas (unsalted)
• 1/2 cup soy buttermilk (soymilk with 1 teaspoon of apple cider vinegar)
• 2 teaspoons vanilla
• 2 teaspoons grated orange peel (optional)
• 2 cups coarsely shredded zucchini
• 1 cup dairy-free chocolate chips
• Vegan Vanilla Glaze (recipe below) or Cream Cheese Frosting (whichever one suits your fancy!)
Heat your oven to 350°F and prepare your pan by coating it with cooking spray. I used a 9 X 13 inch cake pan.
In a large bowl combine the four, starch, cocoa, baking powder, soda, and salt. Stir together and then set aside. We’ll deal with you later!
In a separate bowl add the vegan butter and sugar and use a mixer to beat them together until they are nice and smooth.
Rinse and drain the can of chickpeas and add them to a food processor bowl and pulse until smooth. Add the soy buttermilk and pulse some more until the chickpeas are obliterated into a creamy mixture. Add the vanilla and orange zest and pulse some more. Note, if you don’t have any orange peel zest, don’t stress about it. But you will want something to add a little more flavor. Consider adding a teaspoon or two of cinnamon or maybe some almond flavoring or something like that to give your cake a little more zest.
Now add the food processor mixture to the vegan butter mixture and stir together. Be sure to get as much out of the food processor as you can! Here’s where you can incorporate that grated zucchini.
Then add the dry ingredients to the wet, stir some more and add the chocolate chips.
Now you’re ready to pour the batter into your prepared cake pan. Bake for 35 – 40 minutes until a dry piece of spaghetti inserted into the middle comes out clean. That’s when you know you’re ready to get out those oven mitts so you can remove the cake from the oven and set aside to cool completely before frosting
• 2 tablespoon vegan butter (aka Earth Balance), softened
• 2 – 3 Tablespoons soy milk
• 1 teaspoon vanilla.
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