Vegan Zucchini Chocolate Cake

Happy Birthday to you, whoever this birthday cake is for!

It’s your or your friend’s birthday and so you deserve a chocolate cake - one with courgette to keep the cake moist and healthy ish. If your friend doesn’t like the sound of vegetables in their cake, don’t worry for they won’t notice a thing.

Servings: 1 loaf 

Total time: 1 15 min hour

For this loaf

Ingredients

2 cups whole spelt flour 

120g raw cane sugar 

1 tsp cinnamon

2 tsp baking powder 

4 tbsp cacao powder

pinch of salt

200g apple puree (unsweetened)

100ml coconut oil, melted and slightly cooled 

1 tbsp apple cider vinegar 

1 zucchini, grated

For the coating

Ingredients

70g dark chocolate (I used 90%)

1 tsp coconut oil

1 tbsp roughly chopped nuts of choice

Instructions

1. Preheat the oven to 180°C.

2. In a bowl, combine the flour, sugar, cinnamon, baking powder, cacao powder and salt.

3. In a separate bowl, whisk together the apple puree, coconut oil and apple cider vinegar. Add these wet ingredients to the dry mix and stir until no clumps remain.

4. After you grated the zucchini, squeeze out excess water, then fold the zucchini pieces into your batter.

5. Pour the batter into a greased loaf tin and bake it for 45 – 50 min or until a knife comes out clean. 

6. Once the loaf has cooled, remove it from the tin. Melt the chocolate over a hot water bath, add the coconut oil and with a spoon, evenly distribute the chocolate over the cake. Sprinkle some chopped nuts on top of the loaf while the chocolate is still wet, then cool the cake for 30 min before slicing it. Enjoy whosever birthday you’re celebrating - or if you are making this just for fun, enjoy that too.