Michelle, our office manager and resident baker, whipped up this vegan chocolate cake for our Monday meeting.
Served with coconut yogurt, fresh berries and sharp espresso on the side, it’s the perfect healthy and delicious start to the work week.
Here’s the recipe to steal…
chocolate zucchini cake
1 sachet nuut (any blend)
1 ¾ cups flour (barley, wholemeal spelt, wholewheat pastry or gluten-free)
1 ¾ cups raw sugar
¾ cup cocoa powder
¾ cup chickpea flour
1 teaspoon baking soda (bicarbonate of soda)
½ teaspoon baking powder
pinch of salt
¾ cup oil (olive, sunflower or melted coconut) or apple purée
¾ cup water
1 ½ – 2 cups grated zucchini
2 teaspoons vanilla extract
Preheat oven to 375F (175C) and grease and flour a large Bundt pan or muffin tins.
In a large bowl, combine flour, sugar, cocoa, chickpea flour, bicarb soda, baking powder and salt. Mix and until evenly combined ensuring all lumps are broken down.
In a separate mixing bowl, combine the oil, water, zucchini and vanilla. Add this to the dry ingredients, stirring until no traces of flour remain.
Pour into Bundt tin and bake for around an hour, or until the top is firm and the knife comes out with a couple of moist crumbs (not batter) when put through the middle of it (around 60 minutes). Leave to cool for 10 minutes, then run a knife around the outside and invert onto a plate. Leave the Bundt tin on top while it cools.
When cooled down, decorate with berries and serve with coconut yogurt or dairy-free ice-cream.
Note: For muffins, bake for 20 to 25 minutes. This recipe makes 24 muffins or 1 Bundt cake.