Zucchini hazelnut cake
A delicious vegan nut cake with zucchini and chocolate.
Servings: 1 Cake
Equipment
- Baking oven
- Cake pan: 25-30 cm (10-12’)
Ingredients
- 200 g (7 oz.) Zucchini
- 100 ml ( 1/2 cup) plant-based milk
- 100 ml (1/2 cup) sparkling water
- 100 g (1/2 cup) melted vegan butter
- 100 g (1/2 cup) raw cane sugar or coconut blossom sugar
- 1/2 tsp ground vanilla
- 250 g (2 cups) spelt flour
- 130 g (1 ¼ cup) ground hazelnuts
- 1 tsp baking soda
- 1 tsp baking powder
- 75 g (1/2 cup) vegan chocolate drops
- 1 Tbsp apple cider vinegar
- 100 g(3.5 oz.) dark chocolate
- 1 Tbsp coconut oil
Instructions
- Preheat the oven to 180°C (356°F)
- Finely grate the zucchini, put them in a sieve and place them aside so they can rinse
- Add milk water, melted butter, sugar and vanilla into a bowl and mix well
- Add flour, hazelnuts, baking soda and baking powder and mix well, but not for too long so that the dough stays fluffy
- Squeeze the zucchini once more, you can put it into a kitchen towel and then add it to the dough along with the chocolate drops and apple cider vinegar
- Grease and flour a loaf pan (25-30 cm/10-12’)
- Put the dough inside and bake it for approx. 35-45 minutes – check with stick if well done
- Take the cake out of the pan and let it cool off on a cooling rack
- Melt the chocolate for the glaze over a water bath, add coconut oil and pour over the cake - decorate with hazelnuts