Thursday, May 26, 2011

Chocolate Zucchini Cake With Avacado "Buttercream" Frosting

One word.. AMAZING!!!...  I'm seriously having an orgasm in my mouth right now... and yes, I'm eating cake for breakfast lol.

Vegan doesn't always mean healthy and healthy doesn't always mean vegan. Sometimes you have to find a balance. In the world of sweets, most vegan recipes are still typical SAD, white flour processed sugar etc. You really have to play around to find good substitutions. Of course sweets are still sweets, but I think this is about as healthy as it's gonna get lol.

My mother in law brought us some giant man eating zucchinis the other day and I have been googling the crap out of ideas to use them for. I made a batch of muffins and that only used up about 1/4th of ONE lol. Which was similar to this recipe actually except the muffins call for about 1 c of zucchini and this one uses 3cups. It's about half zucchini! I lovers that :)

Zucchini Chocolate cake:

2c flour (I used Spelt)
1c Stevia crystals
3/4c cocoa powder
2t baking soda
1t baking powder
1/2t salt
1t cinnamon
egg replacer (equivalent of 4 eggs)
1 1/2c oil (coconut oil, or half with applesauce)
3c grated zucchini
3/4c chopped walnuts

Mix dry ingredients first, then fold in the wet and bake at 350 for 50-60min.

Avacado Buttercream:

1 med-lg avacado
1/4c cocoa powder
1/4c honey
pinch salt
dash of cinnamon
splash of vanilla

Blend in food processor. Spread and serve.

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