How To Make Vegan Chocolate Cake With Added Zucchini | Gluten-Free Recipe

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

plant-based milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Soy milk is often cheaper and widely available.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bar (chopped)

Chopped chocolate bars can be less expensive.

Preheat the oven to 175°C (350°F).

Grease a round cake pan with coconut oil.

In a mixing bowl, combine 2 cups of Bob's Red Mill gluten-free flour and 2 teaspoons of Bob's Red Mill baking powder.

In another bowl, mix the grated zucchini and squeeze out excess moisture.

Add the dry ingredients to the wet ingredients and mix until combined.

Pour the batter into the prepared cake pan.

Bake in the center of the oven for an unspecified time, checking for doneness with a toothpick.

Let the cake cool in the pan for a few minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens