What you’ll need:
Cake:
- 280g shredded zucchini
150g coconut oil
260g spelt whole wheat flour - 100g coconut sugar
- 1 tbsp vanilla extract
- 1 tbsp baking powdrer
- 3 tbsp chia seeds
- 3 tbsp unsweetended cocoa powder
- 1 tsp cinnamon
- a pinch of salt
Chocolate topping:
- 150 g dark vegan chocolate
- 1 tsp coconut oil
- 200 g coconut milk
Instructions:
- Preheat the oven to 200 degrees celsius
- Wash, peel and shred zucchini
- In a large mixing bowl, whisk together all the ingredients for the cake
- Line the baking form with parchement paper
- Evenly spread the cake mixture in the baking form
- Let it bake for 20-30 minutes (Tip: Use a toothpick & insert it into the cake. If it comes out clean, the cake is ready to be taken out oft he oven)
- Let the chocolate melt over low heat, then add the coconut milk and oil and stir together until well combined
- When the cake is ready, take it out of the oven and let it cool down completely – then evenly spread the chocolate topping, leave it to set and cut the cake into squares.
- Enjoy! ?
