Description
Rich chocolate cake disguised with zucchini delivers unexpected moisture and depth of flavor. Chocolate lovers will appreciate this delightful dessert that sneaks vegetables into a surprisingly delectable treat.
Ingredients
Scale
- 1 ½ oz zucchini, shredded
- 3 cups oat flour
- 1 ¼ cups brown sugar
- 1 ½ cups unsweetened applesauce
- 1 cup chocolate frosting
- ⅔ cup cocoa powder
- 2 tbsps arrowroot powder
- 1 tsp baking soda
- 1 ½ tsps baking powder
- 1 ½ cups milk (any milk works)
- 1 tsp vinegar
Instructions
- Oven Preparation: Preheat oven to 180°C and lightly grease two 8-inch cake pans to prevent adhesion.
- Buttermilk Creation: Rapidly whisk milk and vinegar, allowing the mixture to develop a slightly curdled texture for enhanced moisture.
- Dry Ingredient Fusion: Comprehensively blend oat flour, cocoa powder, arrowroot powder, baking soda, and baking powder in a large mixing bowl, ensuring uniform distribution of leavening components.
- Liquid Component Development: Vigorously whisk milk mixture, brown sugar, and applesauce until achieving a silky, homogeneous consistency.
- Batter Assembly: Gently combine wet and dry ingredients, minimizing stirring to preserve the cake’s delicate texture, then fold in shredded zucchini for moisture and subtle vegetable depth.
- Baking Process: Evenly distribute batter between prepared pans and bake for 35-40 minutes, confirming doneness with a clean skewer test from the cake’s center.
- Cooling and Finishing: Allow cakes to cool completely in their pans, then meticulously apply chocolate frosting between layers and across the entire surface, creating a luxurious, smooth coating.
- Serving: Slice and present the zucchini chocolate cake, revealing its rich, moist interior for an indulgent dessert experience.
Notes
- Moisture Magic: Grate zucchini finely and gently squeeze out excess liquid to prevent soggy cake texture while maintaining incredible moisture.
- Flour Power: Use oat flour for gluten-free option, ensuring even texture and subtle nutty undertones that complement chocolate perfectly.
- Baking Brilliance: Check cake doneness precisely by inserting skewer at 35-minute mark, avoiding overbaking which can dry out delicate zucchini-infused crumb.
- Temperature Trick: Allow cake to cool completely in pan to stabilize structure, preventing potential crumbling and ensuring clean, professional slice presentation.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg