Zucchini Chocolate Cake
With recipe ๐
The cake is especially moist thanks to grated zucchini and applesauce. With purely plant-based ingredients, the chocolate cake is wonderfully fluffy.
INGREDIENTS
FOR THE DOUGH
300 g zucchini
200 g dark chocolate
100 g vegan butter
300 g spelt flour (Type 630)
2 tsp baking powder
30 g cocoa powder
130 g sugar (e.g., caster sugar)
1 pinch of salt
150 g applesauce
1 tbsp lemon juice
ALSO
1 tbsp vegan butter
A little vegan butter for the pan
PREPARATION
Step 1
Wash the zucchini, remove the ends, and finely grate the zucchini.ย Place the grated chocolate in a clean tea towel and squeeze out the juice. Roughly chop the chocolate, reserving about a third for the glaze.
Step 2
Place the remaining two-thirds of the chopped chocolate in a bowl with the butter and melt over a pan of hot water. Stir until smooth and let cool slightly. Grease a 25 cm loaf pan. Preheat the oven to 180ยฐC (350ยฐF) top/bottom heat (160ยฐC fan/convection oven).
Step 3
Mix the flour with the baking powder, cocoa powder, sugar, and salt. Gradually stir in the applesauce and lemon juice, then add the lukewarm chocolate mix and fold in. Mix the grated zucchini thoroughly into the batter. Pour the batter into the prepared pan and bake in the preheated oven for about 50 minutes. Donโt forget to do the toothpick test.
Step 4
Let the cake cool completely in the pan.ย For the glaze, melt the reserved, chopped chocolate with the butter over a pan of simmering water, then let it cool for about 15 minutes. Pour the glaze onto the cooled cake and spread evenly. This cake yields about 12 slices.
Our tip: Baking with baking soda
If you like, add 1 level teaspoon of baking soda along with the baking powder. The lemon juice will activate it and make the cake even fluffier.
