VIDEORECIPE Vegan gluten-free zucchini chocolate cake recipe
This easy recipe teaches how to make the best homemade zucchini chocolate cake, a vegan and gluten-free option for everyone!
Ingredients
- 1 apple
- 120 g dates
- 230 ml water
- 280 g zucchini
- 1 spoon apple cider vinegar
- 1 tablespoon almond butter
- 100 g buckwheat flour
- 80 g rice flour
- 50 g cocoa powder
- 21⁄2 spoon baking soda
- 1 pinch salt
- 1 spoon cinnamon powder
- spoon cardamom powder
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Directions
Cut the apple into small pieces and boil them with a little water until they are soft. Pour 230 ml of boiling water over the dates and let them stand for 15 minutes. Blend the dates with the water and the apple puree with a hand blender or mixer.
Source: Youtube
Line the baking pan with baking paper and grease the edges with a little canola oil, if necessary. Preheat the oven to 180 ºC and place a rack in the centre of the oven.
Source: Youtube
Finely grate the zucchini. Mix the grated zucchini in a bowl with the apple puree-date mixture, the almond paste and the apple cider vinegar.
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Add buckwheat flour, rice flour, cocoa powder, baking powder, baking soda, salt, cinnamon and cardamom powder. Mix everything well.
Source: Youtube
Pour the dough into the prepared baking pan and bake in the preheated oven at 180 °C for 45 minutes.
Source: Youtube
Decorate with melted vegan chocolate and deco blossoms. Enjoy!
Source: Youtube
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Vegan gluten-free zucchini chocolate cake recipe
This easy recipe teaches how to make the best homemade zucchini chocolate cake, a vegan and gluten-free option for everyone!
Cut the apple into small pieces and boil them with a little water until they are soft. Pour 230 ml of boiling water over the dates and let them stand for 15 minutes. Blend the dates with the water and the apple puree with a hand blender or mixer.
Line the baking pan with baking paper and grease the edges with a little canola oil, if necessary. Preheat the oven to 180 ºC and place a rack in the centre of the oven.
Finely grate the zucchini. Mix the grated zucchini in a bowl with the apple puree-date mixture, the almond paste and the apple cider vinegar.
Add buckwheat flour, rice flour, cocoa powder, baking powder, baking soda, salt, cinnamon and cardamom powder. Mix everything well.
Pour the dough into the prepared baking pan and bake in the preheated oven at 180 °C for 45 minutes.
Decorate with melted vegan chocolate and deco blossoms. Enjoy!
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