At last….. the long awaited cake recipe! Seriously, my new fav. ❤️
Vegan Chocolate Zucchini Bundt Cake with No Oil (Adapted from “Isa Does It” cookbook)
1/2 c. Unsweetened cocoa powder
2 tea. Baking powder
1 tea. Baking soda
1/2 tea. Salt
1 c. Granulated sugar
1 c. Unsweetened applesauce
*1 c. Almond milk or your favorite nondairy milk
*1/3 c. Pumpkin
1 T. Pure vanilla extract
2 c. Shredded zucchini
1 c. Enjoy Life chocolate chips or another brand of semi-sweet
Preheat oven to 350 degrees. Lightly grease a 12 c. Bundt pan and set aside.
In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Mix in the sugar.
Make a well in the center and add the applesauce, milk, pumpkin, and vanilla. Use a whisk to mix the wet ingredients together in the well and then incorporate the wet and dry ingredients until well combined. Add chocolate chips. Fold in the zucchini. Check consistacy and if batter is too thick add a little more milk.
Pour into the prepared pan. Bake for about 60 min (a butter knife inserted into the center should come out clean).
Let cool for 10 min or so, then invert it onto a cooling rack to let cool completely.
*original recipe called for 3/4 c. Almond milk and 1/2 c. Canola oil. Addition of chocolate chips was ours :). It’s yummy!
For the ganache:
1/4 c. Almond milk
2 T. Pure maple syrup
6 oz. semisweet chocolate chopped or chocolate chips
Bring the almond milk to a roaring boil in a small saucepan. Add the maple syrup. Turn off the heat and whisk in the chocolate chips until totally melted and smooth.
Place the cooling rack over the sink so that excess ganache falls into the sink and not all over the counter. As you can see, we just poured ours over the cake and let it pool in the middle. Yum!. Let it set before slicing and serving.
This girl knows how to bake!