Creado con IA
Vegan Chocolate Zucchini Cake
55 min 938 kcal por ración Media
Ingredientes
4 Raciones
- grated zucchini2 cups
- almond milk1 cup
- all-purpose flour1 cup
- cocoa powder1 cup
- coconut sugar1 cup
- baking soda1 teaspoon
- vanilla extract1 teaspoon
- olive oil0,25 cup
Preparación
- 1
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
In a large bowl, combine the grated zucchini, almond milk, and olive oil. Mix well.
- 3
In another bowl, sift together the all-purpose flour, cocoa powder, coconut sugar, and baking soda.
- 4
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- 5
Stir in the vanilla extract.
- 6
Pour the batter into the prepared baking pan and spread it evenly.
- 7
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- 8
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before serving.
