WWW.FREI-STYLE.COMZucchini Chocolate Cake
Ingredients
- 250 gr (9 oz.) zucchini
- 25 gr (1 oz.) almonds
- 25 gr (1 oz.) almond flour
- 2 egg replacer
- 175 gr (6.2 oz.) coconut blossom sugar
- 1 teaspoon cinnamon
- 3 teaspoon raw cacao
- 50 gr (1.8 oz.) dark chocolate
- 200 gr (7 oz.) spelt flour
- 120 gr (4 oz.) plant oil of your choice
- Zest of half an organic orange
- 3 teaspoon baking soda
- Pinch of salt
Instructions
- 1.Preheat the oven to 180 degree (356°F), chops the almonds roughly and set aside. Blend the zucchini in a good processor and set aside. Mix the sugar and egg replacer, add the cinnamon, cacao, flour, baking soda and salt and mix well. Squeeze out as much water from the zucchini as possible and add to the batter as well as the nuts, almond flour, orange zest and roughly chopped chocolate. Add the oil and mix well. Add into a baking pan and bake for 40-50 minutes.
- 2.For the oranges:
- 3.Cut them into thin slices and dehydrate them for 12 hours at 70 degree (158°F) in a dehydrator
Notes
Tip from my kitchen: squeeze the grated zucchini really well before folding it in – that keeps the cake moist but never soggy. Covered, it keeps for 3 to 4 days and, once it has settled, tastes almost better on the second day. You can use raw cane sugar instead of coconut blossom sugar, and if you can't get blood oranges, dry regular orange slices or skip the garnish entirely. A thin chocolate glaze makes it festive, but it isn't needed – it's lovely and moist on its own.
Nutrition per serving: 260 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook