WWW.FREI-STYLE.COMChocolate cake with zucchini and cherries
Ingredients
- 350 gr 12,5 oz zucchini
- 100 gr 3,5 oz whole cane sugar
- 250 gr 9 oz spelt flour
- 3 tsp of baking powder
- 3 Tbsp cocoa
- 1 tsp vanilla extract (or the pulp of 1 vanilla pod)
- 100 ml 3,5 oz neutral oil (i.e. canola oil)
- 100 gr 3,5 oz dark chocolate (and some more for the glaze)
- 100 gr 3,5 oz fresh cherries (and some more for decoration)
- 100 ml 3,5 oz sparkling water
- 1 Tbsp apple cider vinegar
Instructions
- 1.Preheat the oven to 180°C (356°F)
- 2.Finely grate the zucchini, put them into a kitchen towel or paper towel and drain as much fluid as possible
- 3.Break the chocolate into pieces and melt them
- 4.Pit the cherries and cut them into small pieces
- 5.Put flour, sugar, baking powder, cocoa and vanilla into a bowl and mix well
- 6.Then add oil, sparkling water and apple cider vinegar and stir into a smooth dough
- 7.Mix in the zucchini, chocolate and cherries (you can mix again, so everything will be very fine)
- 8.Grease a loaf pan and put dough inside
- 9.Bake for 40-50 minutes – check with stick if well done
- 10.Melt some chocolate for the glaze and pour over the cooled off cake. Place the cherries on top of the liquid chocolate.
Notes
Tip from my kitchen: grate the zucchini finely and squeeze it really well in a kitchen towel, otherwise the batter turns too wet. Fresh pitted cherries are ideal, but thawed and well-drained frozen cherries work just as well. Thanks to the zucchini the cake stays lovely and moist for 2–3 days covered, and it also freezes well in slices. You can swap the spelt flour for regular wheat or wholemeal flour.
Nutrition per serving: 285 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook