Vegan Chocolate Zucchini Cake
Cake Ingredients for 8 X 8 pan 1 cup oat flour (put oats in food processor until coarse) 1/4 cup cacao powder 1/2 tsp baking soda 1 1/2 tsp baking powder 1/4 tsp Himalayan or Real salt 2/3 cup pitted packed dates (If the dates are really dry I soak the dates in the 3/4 water- otherwise the dates will not break up in food processor) 3/4 cup hot water (soak the dates for 15 minutes) 1 tsp vanilla extract 3 tbsp melted coconut oil 2/3 cup lightly packed shredded zucchini 1/2 cup dark chocolate chips-This is optional but make it better!
1. Preheat oven to 350. Put all the dry ingredients together in bowl. 2. Put Dates with the water, vanilla, melted coconut oil in the blender or food processor until smooth. 3. Pour the liquid mixture to the dry and mix gently. 4. Add the zucchini and Chocolate chips. 5. Stir gently. Grease pan and bake for 20 – 22 minutes or until toothpick comes clean.
Frosting # 1– I like this one the best but both great. 2/3 cup pitted dates lightly packed- *soak dates in hot water until soft then drain the water before putting into blender or food processor. 3/4 cup full-fat coconut milk 1/2 tsp vanilla 3 – 4 tbsp cacao powder 3 tbsp melted coconut oil Blend dates, coconut milk together until smooth in blender. Add remaining ingredients and blend until smooth. Pour over cooled cake. place in fridge for 2 – 4 hour or freezer for 1 hour.
Frosting # 2 1/2 cup warm water 1/3 cup maple syrup 1/3 cup tahini or almond butter (approx 2 tbsp) 3 tbsp melted coconut butter 2 tbsp melted coconut oil 3 – 4 tbsp cacao powder 1/2 tsp vanilla. Blend all ingredients together in blender or food processor until smooth