This is seriously one of the most rich and delicious cakes ever. It’s easily served as a brownie, and so versatile with many ways to top it. I love any time I can make a delicious, sweet treat healthier, especially made with wholefood ingredients. Better yet is when you can’t even tell that there’s secret healthy food hidden inside. It’s great to have desserts you can feel good about feeding yourself and your kids.
Prep Time – 10 minutes
Refrigeration Time – 45 minutes
Serves 16
INGREDIENTS
- 1 cup oat flour
- 1 ¼ cups cane sugar or coconut sugar
- ¾ cup cocoa powder
- 1 Tbsp. baking powder
- ½ tsp. sea salt
- 1 cup light coconut milk
- ¾ cup dairy-free chocolate chips
- ¾ cup grated zucchini (dabbed with a paper towel)
- 2 Tbsp. apple cider vinegar
DIRECTIONS
- Preheat oven to 350 F.
- Add the flour, cocoa powder, sugar, baking powder and salt to a bowl and mix well to get out any clumps.
- You can use a blender or food processor next. If using a food processor only add half the coconut milk, and as it thickens slowly add the rest of the coconut milk and blend. (If you add it all at the start there will be too much liquid and it can spray out of the sides.) If using a blender add all the milk, half of the chocolate chips, the zucchini and vinegar. Blend well.
- At this point you can add the wet mixture into the bowl with the dry mixture and mix well. Or you can add the dry ingredients into the blender/processor and pulse to combine. You don’t want to over blend it. Scrape the sides as you go.
- If you kept out half of the chocolate chips, fold them into the batter now.
- Pour into a prepared 8 or 9 inch square or circular pan. I spray the pan with coconut oil and wipe down to avoid sticking.
- Bake for 45 minutes. Start checking at 40 minutes. You want a toothpick to come out clean on top, but with some batter at the bottom. It cooks more as it cools. If you over-bake it will be gummy and not as moist and soft.
- Allow to cool completely.
- Frost how you prefer or serve as is like a cakey brownie. You can also double the recipe and make a layered cake.
Vegan Chocolate Frosting
INGREDIENTS
- 1 cup coconut cream (the white part from a can of full fat coconut milk)
- ½ cup cocoa powder
- 6 Tbsp. unrefined cane sugar
- 1-1 ½ tsp. lime juice
- ½ tsp. vanilla extract
- ¼ tsp. sea salt
DIRECTIONS
Mix everything with a hand mixer and store in freezer to thicken a little and use.
Nutrition facts per serving
Calories 171; protein 30 g; fat 6 g; carbs 3 g.
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