Large mixing bowl
Medium mixing bowl
8×8 baking dish
Wire cooling rack
1 cup (130 g) all-purpose flour/gluten-free all-purpose flour
⅓ cup (30 g) unsweetened cocoa powder
¾ cup (180 g) raw sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon cinnamon
1 cup (150 g) zucchini, finely grated
¼ cup (60 ml) non-dairy milk
½ cup (125 g) applesauce
1 teaspoon pure vanilla extract
Confectioners sugar, for dusting
Fresh berries, to serve
Preheat your oven to 350 F (180 C) degrees.
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, salt, and cinnamon.
In a separate mixing bowl, stir together the zucchini, milk, applesauce, and vanilla extract.
Transfer the wet ingredients into the dry and fold the two together until well-combined, taking care not to overmix the batter.
Lightly oil a baking dish and pour in the batter. Smooth the top with a spatula.
Bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
Remove cake from oven and allow to cool for 10 minutes before removing from the cake pan and allow to cool completely on a wire cooling rack.
Serve garnished with confectioners sugar and fresh berries.
Keywords: vegan, plant-based, vegetable cake, chocolate