DOUBLE CHOCOLATE ZUCCHINI CAKE

When most people think of farmers markets, they probably think of plenty of fresh produce, pretty flowers and maybe a few handmade goods. At least that’s what typically comes to mind for me.
After we moved to Athens I was pleasantly surprised to find that our local farmers market not only has a great selection of those things but they also have…wait for it…VEGAN CUPCAKES.

I know that might not seem like a big deal to some of you but to me it was the best news ever. Now every Saturday I pry myself out of bed just to go get some of those delicious cupcakes. Okay, and maybe some fruits and vegetables too. ;)



The sweet girls that run the cupcake stand are a mother and daughter team who put their heart and soul into baking a wide array of delectable vegan goods. From lemon lavender to vanilla matcha, the creativity and execution is perfecti
One of their more recent endeavors has been Naked Sprinkles which are vegan sprinkles made without palm oil, wax, dyes, or any weird animals parts that can typically be found in sprinkles. Not only are they handmade but the coloring is sourced from superfoods like spirulina, making them a much healthier option than those made with artificial food coloring.

I was so excited to try their sprinkles out and instantly envisioned them on top of a chocolate zucchini cake with a whipped chocolate coconut cream frosting. It took me more than a few tries to get it right (the joys of vegan and gluten-free baking without starches!) but I’m pretty stoked with the final result.

INGREDIENTS:
FOR THE ZUCCHINI CAKE

• 1/2 cup soy milk (or almond milk)
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 2 tablespoons tahini
• 2 tablespoons flax + 3 tablespoons water
• 1/2 cup coconut sugar*
• 1 cup oat flour
• 1/2 cup almond flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup shredded zucchini, blotted dry

FOR THE CHOCOLATE COCONUT CREAM FROSTING

• 13.5-ounce can full-fat coconut milk
• 1o ounces dairy-free chocolate chips

DIRECTIONS:

1. Make the frosting: In a saucepan, combine the coconut milk and chocolate chips then melt over medium-low heat. Whisk together until well-combined. Transfer to a large bowl and allow to cool. Once cooled to room temperature, cover with a lid and refrigerate for at least 6 hours, or up to overnight.
2. Make the cake: Preheat the oven to 350°F then lightly grease a loaf pan. Combine the soy milk and apple cider vinegar in a measuring cup and allow to sit for a few minutes to curdle. In a separate small bowl, stir together 2 tablespoons flax with 3 tablespoons water. Allow to thicken for a few minutes.
3. ...............................

for full instruction please see : makingthymeforhealth.com

source https://cakecooking-recipes.blogspot.com/2018/10/double-chocolate-zucchini-cake.html