Vegan Chocolate Zucchini Snack Cake
Moist and rich chocolate zucchini cake topped with an easy chocolate ganache. Vegan, easy to make and so delicious.
Servings: 9 slices
Calories: 483kcal
Ingredients
For the cake
- 2 1/2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsweetened apple sauce
- 1/2 cup oil
- 3/4 cup dutch process cocoa powder
- 1 cup boiling water
- 1 1/2 cups grated zucchini packed
For the chocolate ganache
- 1/2 cup nut or seed butter
- 1 cup powdered sugar
- 1/4 cup cocoa powder
- 2-5 tbsp dairy free milk
- Pinch of salt
Instructions
- Preheat the oven to 350° F and grease an 8x8 baking dish.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.
- In another mixing bowl, beat together sugar, apple sauce, oil and cocoa powder. Pour in 1 cup of boiling water and stir to combine.
- Add the wet to the dry ingredients and fold in the grated zuchini. Careful not to overmix. Pour the batter into the prepared baking dish and bake for 40-45 minutes or until a cake tester comes out clean.
- Let cool in the pan for at least 30 minutes before transfering to a wire rack to cool completely before frosting.
For the Chocolate Ganache:
- Add your nut/seed butter of choice to a large mixing bowl. Microwave for about 20 seconds or so until thin and easy to stir.
- Add in the powdered sugar, cocoa powder, salt and 2 tbsp of dairy free milk. Whisk until smooth and no lumps remain. If the consistency is too thick and difficult to stir, add in more dairy free milk 1 tbsp at a time.
- Refridgerate the ganache until ready to use then spread over your cooled cake and serve.
Nutrition
Serving: 1g | Calories: 483kcal | Carbohydrates: 71g | Protein: 8g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Cholesterol: 5mg | Sodium: 338mg | Fiber: 4g | Sugar: 36g