Discover the delightful combination of zucchini and chocolate with our Vegan Chocolate Zucchini Sheet Cake, topped with a luxurious whipped ganache frosting. This cake is not only moist and tender but also incorporates the goodness of grated courgette, making it a unique and nutritious treat. The cake is paired with a no-added-sugar chocolate frosting, offering a guilt-free indulgence. The use of dairy-free ingredients makes this cake suitable for vegans and those with dietary restrictions. It's a perfect choice for anyone looking for a deliciously moist cake with a rich and creamy frosting that's easy to make and sure to impress.
Ingredients:
- Cake:
- Self-Rising Flour: 300g
- Cocoa Powder: 60g
- Baking Powder: 1 tsp
- Bicarbonate of Soda: 1/4 tsp
- Light Brown Sugar: 150g
- Dairy-Free Milk + Vinegar: 300ml + 1 tsp
- Medium Courgettes (grated): 2
- Dairy-Free Yoghurt: 100g
- Light Olive Oil: 60g
- Whipped Ganache Frosting:
- Chilled Coconut Milk (1 can, chilled overnight): 1
- Dark Chocolate: 200g
Instructions:
- Preparation: Preheat oven to 170°C Fan. Grease a 9-inch square baking tin. Mix dairy-free milk with vinegar and set aside.
- Courgette Prep: Gently press moisture out of grated courgette using kitchen paper.
- Cake Batter: Once milk has thickened, combine with wet ingredients. Sift in dry ingredients and mix gently. Fold in courgette.
- Baking: Pour batter into the tin and bake for 30-40 minutes until well-risen and cooked through.
- Frosting: Whip chilled coconut milk. Melt dark chocolate and combine with the whipped coconut to create a ganache. Refrigerate if needed to thicken.
- Frosting the Cake: Once the cake has cooled, frost with the whipped ganache.
Enjoy this Vegan Chocolate Zucchini Sheet Cake with Whipped Ganache Frosting, a delightful treat that brings a unique twist to traditional chocolate cake, perfect for any gathering or as a special treat for yourself!