This cake is all it took to get me posting again. In another attempt to eat well, I have been experimenting with "healthier" baking options to desperately try to appease my sweet tooth. This was a BIG WIN! The cake holds its own so well that it could be simply baked in a bundt pan with a powdered sugar sprinkle. I have not tried the gluten free version, but I'm sure it can be done. I highly suggest making this for your next party. It is well worth the EASY effort! I didn't even use the mixer until the icing!
Vegan Chocolate Zucchini Cake With Frosting
- 2 cups sugar
- 2 ½ cups flour
- ¾ cup oil
- 1 teaspoon salt
- 2 t baking soda
- ½ cup cocoa rounded
- 1 ½ teaspoon baking powder
- 3 T flax meal mixed in EIGHT tablespoons water
- 2 t vanilla
- ½ cup vanilla almond milk WITH 1 T white vinegar
- 2 cups grated or shredded zucchini
Preheat oven to 325 degrees. In a large mixing bowl, mix all the dry ingredients together. Add the wet ingredients and stir until well blended. Pour into two 9 inch baking pans, 1 13 x 9, or 1 bundt pan and cook 50 min. Cool on wire rack and glaze or sprinkle with powdered sugar to finish.
Frosting:
1 8oz tub vegan cream cheese
1/4 cup margarine
1 box powdered sugar
1/2 cup-3/4 cup cocoa powder
1 t vanilla
Almond milk if needed to moisten more
Mix cream cheese and margarine together well in mixer. Add vanilla and blend in. Add dry ingredients and slowly incorporate until combined, then whip at high speed one minute. Add almond milk if needed one tablespoon at a time.
Make sure cake has cooled, and frost. ENJOY!
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