FOR THE ZUCCHINI CAKE
1/2 cup soy milk (or almond milk)
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
2 tablespoons tahini
2 tablespoons flax + 3 tablespoons water
1/2 cup coconut sugar*
1 cup oat flour
half cup almond flour
half cup cocoa powder
1 teaspoon baking soda
half of teaspoon baking powder
half teaspoon salt
1 cup shredded zucchini, blotted dry
FOR THE CHOCOLATE COCONUT CREAM FROSTING
thirteen.5-ounce can complete-fats coconut milk
1o ounces dairy-free chocolate chips
How to prepare 📝
In a saucepan, integrate the coconut milk and chocolate chips then soften over medium-low heat. Whisk collectively until nicely-mixed. switch to a large bowl and permit to cool. as soon as cooled to room temperature, cover with a lid and refrigerate for as a minimum 6 hours, or up to overnight.
Make the cake: Preheat the oven to 350°F then gently grease a loaf pan. combine the soy milk and apple cider vinegar in a measuring cup and permit to take a seat for a couple of minutes to curdle. In a separate small bowl, stir collectively 2 tablespoons flax with 3 tablespoons water.
In a blender, combine all of the ingredients (besides for the zucchini- permit it to empty on a tea towel or paper towels even as you make the cake) in the order indexed. mixture for 10 seconds, scrape down the edges with a spatula, then combo for 10 more seconds. upload the shredded zucchini to the blender then use the spatula to fold it into the batter till nicely-combined. Pour the batter into the loaf pan ensuring to scrape down the perimeters with the spatula to get it all out. Bake within the oven for 45 mins, or until a toothpick comes out of the center easy. permit to cool completely earlier than frosting, for approximately 6 hours, or as much as overnight.
the use of a hand mixer, whip the chilled frosting aggregate on medium velocity for numerous mins until fluffy. spread on top of the cooled cake, pinnacle with sprinkles (non-compulsory), serve without delay and revel in!
*can also sub natural white or brown sugar. half of cup yields a lightly candy cake with a wealthy chocolate flavor. in case you are used to sweeter chocolate, you could want to apply three/four cup.
Frosting makes enough for three cakes. you may divide the coconut milk and chocolate chips by a third in case you don’t need to have leftover frosting. It additionally melts so make certain to serve right now or refrigerate until ready to serve.