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Easy Vegan Chocolate Cake

A deliciously vegan chocolate cake from Isa Does It! by Isa Moskowitz Chandra

Scale

Ingredients

3 cups all purpose flour (I use King Arthur’s)

1/2 cup cocoa powder (I used Hershey’s)

2 tsp baking powder

1 tsp baking soda

1/2 tsp kosher salt

1 cup coconut sugar

1 cup applesauce

3/4 cup almond milk

1/2 cup olive oil

1 tbsp vanilla extract

2 cups shredded zucchini (excess water removed by wringing out in a paper towel)

1 cup (8 oz) dark chocolate 

For the glaze

3/4 cup coconut milk (full fat not the lite)

1 teaspoon vanilla extract

1012 ounces dark chocolate chips

Instructions

Pre heat the oven to 350F. Grease and flour a 10 cup bundt pan.

Remove the excess water from the shredded zucchini by wrapping it in some paper towel and wringing it out. Set the zucchini aside.

In a large bowl place the flour, cocoa powder, baking powder and soda, salt and sugar. Mix well to combine. Make a well in the middle of the ingredients.

In a measuring jug combine the almond milk, applesauce, olive oil and vanilla extract. Pour the wet ingredients into the dry and gently combine.

Add the zucchini, toss the chocolate chips in a tablespoon of cocoa powder and add to the batter, combine gently. Pour the batter into the prepared bundt pan and place on the middle rack of the preheated oven.

Bake for approximately 40 minutes or until risen and just fully cooked. Remove from the oven and allow to cool for 10-15 minutes in the pan then turn out onto a  baking rack to cool completely before adding the ganache.

To make the ganache pour the coconut milk into a saucepan, heat until almost boiling, remove from heat, add the vanilla extract and chocolate chips. Stir well until the chocolate chips are melted and the consistency is smooth.

Allow to cool to room temperature then pour over the cooled bundt cake.

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