Yee-haww. This cake made me smile…and it will probably make me fat if i continue to eat anymore of it today. In no way is this vegan chocolate zucchini cake going under the guise of a ‘healthy’ treat. There is a lot of sugar and oil (no, not coconut oil) in this cake. I found the recipe at an awesome blog “SpeedBump Recipes” which has dairy free, egg free and nut free recipes. I tried the recipe yesterday as i had two remaining zucchini’s and a craving for chocolate cake. After googling for ages, i committed myself to baking this recipe and i must say the result was a delicious smelling house and a really unbelievably moist chocolate cake. Below is my take on the recipe, the only notable differences are that i used whole wheat flour and with the Frosting.
Chocolate Zucchini Cake.
2 1/2 cups whole wheat flour
1/4 cup cocoa powder
1 t. baking soda
1 t. baking powder
1/2 t. salt
1/4 t. cinnamon
1/8 t. cloves
3/4 cups soymilk or rice milk
1 t. apple cider vinegar
1 t. vanilla
1/2 cup of Nuttelex
1 3/4 cups sugar
1/2 cup vegetable oil
2 cups shredded zucchini
1/2 cup dairy free choc chips (I used half a block of Loving Earth Dark chocolate and roughly chopped into chunks)
1.) Preheat oven to 180 degrees.
2.) Whisk the flour, cocoa, baking soda, baking powder, salt and spices in a large mixing bowl.
3.) Mix the soymilk, vinegar and vanilla together in a small bowl to thicken.
4.) Beat the margarine and sugar together until fluffy, add the oil and thickened soymilk. Beat well.
5.) Pour the wet ingredients into the dry ingredients and blend gently with a spatula. Don’t beat.
6.) Once things are nearly blended together, add the zucchini and chocolate chips. Blend those guys in.
7.) Scoop into a 9 x 13 pan and bake for 45 minutes.
8.) Cake is done when a toothpick inserted into the center comes out pretty clean.
9.) Cool before adding frosting.
1/2 cup of Nuttelex
4T. cocoa powder
3 T. soymilk
1/2 t. vanilla
1 3/4 cup powdered sugar
Place all of the ingredients in a large mixing bowl, use a hand held beater on low for 1 minute and then increase to a medium high speed for three minutes until thoroughly mixed and kinda fluffy. Scrape the sides down and stir around.
I cut my cake into individual portions and stored it in an airtight container (it can keep up to three days in an airtight container or 5 days in an airtight container in the fridge) and stored the icing in an airtight container (can keep up to five days, in a cool dry place. NOT the fridge as it will get too hard to spread). As it was not made for an event like a birthday but rather my own glutinous curiosity, i cut it into individual square portions and frost individual cakes upon serving rather than frost the whole thing. My son has enjoyed decorating his cake with decorative vegan pearls and sprinkles. This makes a generous sized cake and serves 10 greedy people or 12-15 small individual squares.