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Torta-vegana-cioccolato-zucchine-courgette-chocolate-cake

Courgette chocolate cake

Easy and moist healthy vegan chocolate cake recipe.
Preparazione 10 minuti
Cottura 30 minuti
Tempo totale 40 minuti
Porzioni 8 people

Ingredienti
  

  • 350 g zucchini (net weight)
  • 150 g apple juice
  • 150 g flour whole wheat
  • 20 g corn starch
  • 40 g cocoa powder
  • 50 g brown sugar
  • 50 g muscovado sugar (or brown sugar)
  • 6 g baking powder
  • 1 tsp bycarbonate
  • 100 g dark chocolate (optional)

Istruzioni
 

  • Turn on the oven at 365°F. Cut the zucchini into chunks and blend with the apple juice until smooth. Set aside.
  • Combine whole wheat flour, brown sugar and mascobado in a large bowl, add sifted cocoa, starch and baking powder. Pour the zucchini apple smoothie and mix using a whisk to obtain a smooth cake batter. Add bycarbonate and whisk a little more to distribute it evenly.
  • Pour the batter into a 9 or 10 inch cake pan, you don't need to oil it if using silicone, otherwise line the pan with parchment paper. Bake for 30 minutes and test the cake with a toothpick, it has to come out dry. If needed, bake the courgette chocolate cake 5 minutes more, remove it from the oven and let it cool down.
  • If you want, drizzle the courgette chocolate cake with melted dark chocolate then serve.

Note

The courgette chocolate cake keeps moist at room temperature for a couple of days, closed on a glass cake stand or in an airtight container, and up to 6 days in the fridge.