- Dry Ingredients:
- 1-1/2 cups Quinoa flour
- ½ tsp xanthan gum
- 1 cup sugar
- 1 tsp salt
- 1 tsp baking soda
- ½ tsp baking powder
- ½ cup cocoa
- 1 tsp espresso powder
- Wet Ingredients:
- 3 tablespoons flax meal
- 10 tablespoons of water
- ¾ cup almond or soy milk
- ¼ cup olive oil
- 2 cups zucchini, grated
- 1 tbsp vanilla
Instructions
- Preheat oven and grease baking pans or line with parchment paper.
- Mix flax meal and water and let sit for several minutes while preparing the remaining ingredients.
- In a large bowl, combine dry ingredients. Grate zucchini, then add to flax mixture along with the rest of the wet ingredients. Add wet to dry and mix just until combined.
- Pour into baking pans and use the back of a spoon to spread the batter to the edges of the pan. Bake at 350F for 40 minutes, potentially longer depending on the type of flour used. Test by inserting a toothpick in the centre of the cake (it should come out clean when the cake is done), and retest every 5 minutes if needed until done then remove from pans to cool on a wire rack.
Non-vegan substitution: use 3 eggs instead of the flax meal and leave out the water. Substitute dairy milk in same quantity listed .
Original recipe: http://www.ourfreshkitchen.com/desserts/vegan-gluten-free-zucchini-chocolate-cake/
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