Description
This Zucchini Chocolate Cake is a decadent dessert that combines the richness of chocolate with the moisture and subtle sweetness of shredded zucchini. The addition of applesauce ensures a soft, tender crumb, making every bite melt in your mouth. Topped with a rich chocolate frosting, this cake is not only delicious but also a healthier option, perfect for satisfying your sweet tooth without the guilt.
Ingredients
1 ½ cups milk (any milk works)
1 teaspoon vinegar
3 cups oat flour
⅔ cup cocoa powder
2 tablespoons arrowroot powder
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 ¼ cups brown sugar
1 ½ cups unsweetened applesauce
½ cup zucchini, shredded
1 cup chocolate frosting
Instructions
Preheat your oven to 180°C (350°F). Grease two 8-inch cake pans and set aside.
In a small bowl, combine the milk and vinegar. Whisk together and let it sit for a few minutes to curdle.
In a large mixing bowl, add the oat flour, cocoa powder, arrowroot powder, baking soda, and baking powder. Mix well to combine.
In a separate bowl, whisk together the milk mixture, brown sugar, and applesauce until smooth. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the shredded zucchini.
Divide the batter evenly between the two prepared cake pans.
Bake for 35-40 minutes, or until a skewer inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool completely in the pans.
Once the cakes are cool, frost one layer with the chocolate frosting, place the second layer on top, and frost the top and sides. Slice and serve.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 320